Summer is here, at least that's what the thermometer says. It's a whopping 94 degrees in Chicago! The perfect temperature for a cool bowl of gazpacho. I just whipped up my first batch of the season. One of many I've made after my first trip to Spain in 2007. I'm addicted and fully admit it! After trying many different recipes, this is the most authentic recipe I've found and my favorite!
http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874
Gazpacho "El Faro"
The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion — ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version, cumin lends an intriguing, subtle flavor.
yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours
Ingredients:
Preparation:
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. (NOTE: I don't usually do this part.)
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Gazpacho can be chilled up to 2 days.
http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874
Gazpacho "El Faro"
The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion — ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version, cumin lends an intriguing, subtle flavor.
yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours
Ingredients:
- 1 (2-inch-long) piece baguette, crust discarded
- 2 garlic cloves
- 2 teaspoons salt
- 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste (NOTE: I bought some at Williams-Sonoma.)
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin (optional)
- 2 1/2 lb ripe tomatoes, cored and quartered (NOTE: this equals about 8 medium tomatoes and I don't core them.)
- 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
- Garnish: finely chopped red and green bell peppers
Preparation:
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. (NOTE: I don't usually do this part.)
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Gazpacho can be chilled up to 2 days.
Loving Spain! |
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