Malaga Almond Gazpacho Food
1968: MáLAGA GAZPACHO
Provided by Amanda Hesser
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
MALAGA GAZPACHO
Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.
Provided by Chef Kate
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
- Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.
GAZPACHO WITH HERBS AND CHILES
Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
WHITE GAZPACHO MALAGA-STYLE
This is based on a recipe from David Rosengarten's book, The Dean & Deluca Cookbook. He says, "This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We've added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish." Cook time doesn't include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.
Provided by mersaydees
Categories Spanish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slip off almond skins while they're still hot and discard the skins.
- Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
- Strain, season to taste with salt and chill in the refrigerator for several hours.
- When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
Nutrition Facts : Calories 241.3, Fat 17.8, SaturatedFat 2.3, Cholesterol 52.9, Sodium 145.2, Carbohydrate 16.6, Fiber 2, Sugar 5.9, Protein 5.7
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