Monday, August 2, 2010
Gazpacho andaluz (SPAIN)
A little recipe for a simple summer Gazpacho. Gazpacho originates in southern Spain (Andalucia) and is incredibly refreshing. An additional bonus is that the all preparation doesn't require any cooking, sparing the chef from extra heat exposure in a hot summer day.
Preparation: soak some stale bread cubes in wine vinegar (I use Jerez' vinegar, from Spain) diluted with a couple of tablespoons of water. In a blender, combine the bread with the vegetables cut in pieces: a few ripe tomatoes (seeds removed), one or two peeled cucumbers, one red bell pepper and finally a few tablespoons of slivered, peeled almonds. Blend until liquid, adding good olive oil gradually until reaching a smooth, silky consistency. Add salt, pepper and a few drops of Tabasco sauce or a teaspoon of spicy Pimenton if available. Taste, and add a little extra vinegar if necessary (the sharp vinegar taste should be quite clear, yet not overpowering).
Finally, leave to rest in the fridge for a few hours and serve chilled. Traditionally, cubed cucumbers, peppers, hard boied eggs and tosted bread are served as accompainemets.