|
|
|
 
|
|
  |
|||
| Gazpacho (Andalusia Cold Tomato Soup) From
Pat
|
In blender (Mine is 64 ounces), blend 1/2
small onion, 1/2 green pepper, 1 clove of garlic, pinch of cumin (comings)
and salt to your taste ( about 1/2 tsp) with enough water to make
the ingredients blend into a liquid.
Blend in ripe tomatoes until the blender is almost full. While the blender is running add 3 full tbsp of oil (olive oil is very Spanish) and 3 to 5 tbsp of a good white wine or a zinfandel. (Do not use red.) Blend thorough. Be sure to strain through a sieve to smooth out the soup. Chill thoroughly. Chop into small pieces: cucumbers, green peppers, baked or boiled ham, and hard boiled eggs. In Spain chopped onions, crotons and chopped tomatoes are also offered with this soup. It is your preference. Do not combine your chopped food. Offer it to each diner in separate bowls at the time the soup is served. |
| When we were stationed in Spain, we ate Gazpacho many
times. I translated this recipe from a recipe book that I brought
back with me. A good, white vinegar can be used. But the wine
makes it superb.
Be sure to use very ripe tomatoes & chill thoroughly before serving. This soup is really a salad without lettuce. Lettuce was not available to the people of Spain when they invented this soup. It is a wonderful first course for Paella. This soup must be what was "Nectar for the Gods". |
