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 ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
SPANISH GAZPACHO WITH CANNED TOMATOES
The Spanish Gazpacho is a well known Andalusian food that went through a lot of changes when it comes to its ingredients. Even though the origins of this dish are unclear, historians agree that the gazpacho as we know it today was created after America's colonization, since tomatoes, which are a key ingredient, were imported from the "New World".
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Chop the garlic and onion.
- Dice the cucumber and the pepper, reserve a teaspoon of each to add texture later.
- In a large bowl put the canned tomatoes, garlic, onion, cucumber, and pepper, then with a stick blender (or on a food processor) process the ingredients until combined.
- Add salt, vinegar, lemon juice, and olive oil and blend all of the ingredients again until the oil is incorporated.
- Pour the reserved pepper and cucumber to add texture.
- Let it sit in the fridge for several hours before eating it.
Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 235 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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 AJO BLANCO
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.
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- Place the torn bread pieces in a medium sized bowl, cover with 1 cup of the ice water and set aside (bread will become mushy) for about five minutes.
- In the bowl of a blender, add the bread, water, and all the remaining ingredients (do this in batches if it all won't fit). Blend until smooth and chill for at least 30 minutes, to 4 hours (letting it chill and set allows flavors to come together). When serving, garnish with a little green chopped onion and almonds.
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- Gazpachuelo Malagueño. One of the most typical dishes of Malaga, this soup was originally made by the fishermen in the area called El Palo. It was originally a poor man’s dish, made with fish, potatoes, water, salt, mayonnaise, and wine vinegar.
- Plato de los Montes de Malaga. Translated, this is the “Dish of the Mountains of Malaga.” It is one of the most typical foods from Malaga and is what we call a “combination plate”.
- Porra Antequerana. This cold soup is similar to gazpacho in that it is a cold tomato-based soup. The difference is that water is not added and they use bread to thicken it up, so it’s a much heartier version.
- Fritura Malagueña. There is nothing we love better in Malaga than heading to the beach and enjoying fried fish. The trick is getting a “good fry” (which means not too greasy or heavy).
- Espeto. If there is one dish that is synonymous with Malaga, it’s espeto. These are sardines that have been skewered and roasted over a barbecue pit – usually in the form of an old fishing boat which is sitting on the sand at the beach.
- Tarta Malagueña. This cake, made with almonds and Malaga sweet wine – two of Malaga’s own specialties, as well as apricot jam, is sweet enough that you will only need to try a little slice.
- Ensalada Malagueña. This typical salad from Malaga is a cold potato salad made with salt cod, onion, green olives, and oranges. It’s a great twist on the potato salad that you might be used to, and it makes a great starter for a meal, especially in the spring and summer.
- Almendras Fritas. Almonds are not unique to Malaga, but the area has always been one of the biggest exporters of Marcona almonds. You can find people selling fried salted almonds on many streets in the historic downtown.
- Ajoblanco. Everyone has heard of Spain’s famous cold tomato soup, gazpacho, but this soup actually predates gazpacho – it was brought here by the Moors (Muslim tribes from North Africa) before tomatoes had even arrived in Spain!
- Pipirrana. This is another dish that is not only well-loved in Malaga, but all over the region of Andalusia. It’s a cold salad made from finely chopped red pepper, green pepper, tomato, onion, olives, tuna, and mussels or other seafood dressed with extra virgin olive oil and sea salt – perfect for eating during our long, hot summers!
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- Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
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- Espetos – Sardine Skewers. Often roasted directly on the beach or above a little fisher’s boat specifically designed for al-fresco BBQs, espetos are sardine skewers usually made of bamboo that hold six sardinas at once.
- Fritura Malagueña – Fried Fish. The best restaurants in Malaga, Costa del Sol offer a variety of fritura Malagueña – fried fish specialities such as chipirones, calamares, sardinitas and much more.
- Gazpachuelo Malagueño. All the good restaurants in Malaga, Spain serve Gazpachuelo Malagueño, never to be confused with your regular cold gazpacho tomato soup – trust me, I have made this mistake.
- Porra Antequerana. While Porra Antequerana is part of the gazpacho family, it’s not quite like the deliciously refreshing cold tomato soup we down daily during the scorching summer period.
- Ensalada Malagueña. What is Malaga famous for? Boquerones fritos al limón! This is why you should kickstart your gastronomic holiday with a starter of ensalada malagueña – a fresh potato salad featuring bacalao and oranges as its main protagonists.
- Malaga Wine. The best bars in Malaga’s old town, also happen to be the best places to delight on the city’s popular wines. Whether you’re in the mood for a tinto verano or a house wine that will surprise the palette with a variety of aromas and notes, the casco antiguo is where wine connoisseurs flock to for the best selections.
- Tarta Malagueña. Made entirely from local ingredients, Tarta Malagueña is an almond cake soaked in moscatel, spiced with cinnamon, filled with raisins and often topped with homemade apricot jam.
- Coffee Malaga Style. A visit to Malaga is a lesson in coffee – chances are you’ve never been confronted with so many different styles of coffee before.
- Almendras Fritas. Nothing beats that wonderful smell of almendras fritas – almonds fried in sunflower oil. Whether you’re snacking on them at a local bar or at the annual feria, they will give you a true taste of Andalusia.
- Boquerones Al Limón. The first item on your what to do in Malaga list should be treating yourself to boquerones al limón – at the beach, in the city, in the casco antiguo…
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