CLASSIC ANDALUSIAN GAZPACHO RECIPE
If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
- Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
- Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
- Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.
Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 10 grams sugar
CLASSIC ANDALUSIAN 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, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
REAL SPANISH GAZPACHO
The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!.
Provided by Rosethorn
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
- Wet the bread with some water and put all the ingredients in a food processor. And that's it!
- You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
- Refrigerate and serve cold (you can add ice instead of water).
- This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
Nutrition Facts : Calories 651.2, Fat 19.7, SaturatedFat 3.2, Sodium 1152.8, Carbohydrate 104.1, Fiber 7.8, Sugar 15.4, Protein 16.8
TRUE SPANISH GAZPACHO, ANDALUCIA STYLE
This recipe is loosely translated from Spanish on sabormediterraneo.com and is the closest to how I learned how to do it in Spain. I always get rave reviews on my gazpacho. I've added notes in parentheses as to how I do it, different additions or versions done by friends or family in Spain. I'm adding the original Spanish version as the last directions for anyone who may want to see it without my changes.
Provided by Raquel Grinnell
Categories Vegetable
Time 20m
Yield 4-6 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the bread slices. Place in a bowl with water to cover, adding a little salt and oil. Reserve.
- Peel and chop tomatoes, peppers, cucumber, onion and garlic. Remove the seeds from the peppers. Mix all ingredients.
- In electric mixer, place the mixture of ingredients (in a batch or batches), add a little water and blend until creamy. Add the bread with water, vinegar and beat again until everything is well crushed and emulsified.
- Add cold water and mix well. Taste for salt, oil and vinegar.
- Put the gazpacho through a food mill to remove skin from peppers and tomato seeds. By having blended with the skin, (it is very difficult to peel them raw, without taking half of the pepper), it floats on the soup and is very unpleasant to the palate.
- Add more water if necessary, it must have the texture of heavy cream. Place in the refrigerator to get the desired temperature and when ready to serve sprinkle with a dash of extra virgin olive oil, mixing with a wooden spoon.
- Serve with a garnish of diced raw cucumber, cubes of bread (plain or toasted), diced pepper and chopped onion. You can add chopped tomato, chopped hard boiled egg or diced jamon serrano if you would like. Each item should be in a separate dish so that diners can use them to their liking. This is called "guarnición".
- SPANISH VERSION: GAZPACHO. 6 tomates maduros grandes y carnosos, 2 pimientos verde, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del día anterior sin la corteza, sal, aceite de oliva virgen extra, vinagre
- Preparación: Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora eléctrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
- Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), ésta queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.
Nutrition Facts : Calories 1223.6, Fat 110.5, SaturatedFat 15.5, Sodium 2536.4, Carbohydrate 56.2, Fiber 12.2, Sugar 26.5, Protein 10
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