Gazpacho and Friends
I remember years ago when Gazpacho was one of those groovy things you made to impress your guests. If I recall, we used to make it with tomato juice. Fast forward to a life in Spain and experiencing the real deal. All I can say is Wow.
Traditionally this trio of Spanish cold soups were made using bread, however these recipes have been adapted to suit a gluten free diet. All have garlic, oil and vinegar in common, yet are so different in taste. They can be served as a single soup, however I love to put them into shot glasses, so that you get to savour all three together.
The most important thing to remember is that they need to be really chilled before serving. I can honestly say this trio will really make your tastebuds zing – oh yeah - and impress your guests.
Gazpacho
serves 4
INGREDIENTS
1 clove of garlic
½ teaspoon of salt
2 tablespoons of red wine vinegar or sherry vinegar
½ cup good olive oil
6 large ripe tomatoes peeled and seeded
2 red capsicums seeded and chopped
750ml iced water
garnish: chopped red capsicum, tomato and cucumber
METHOD
Crush the garlic and mix it with the salt to make a paste – a mortar and pestle is the ideal to use for this.
Place paste in a food processor or blender and add the vinegar, then slowly add the oil. Add the tomato flesh and capsicum and puree until smooth.
Chill for at least 2 hours.
Just before serving stir in the icy water. You may not need the whole amount as you don’t want it too watery – taste and then season with more salt and vinegar if needed.
Pour into bowls or shot glasses and garnish with chopped red capsicum, tomato and cucumber
Traditionally this trio of Spanish cold soups were made using bread, however these recipes have been adapted to suit a gluten free diet. All have garlic, oil and vinegar in common, yet are so different in taste. They can be served as a single soup, however I love to put them into shot glasses, so that you get to savour all three together.
The most important thing to remember is that they need to be really chilled before serving. I can honestly say this trio will really make your tastebuds zing – oh yeah - and impress your guests.
Gazpacho
serves 4
INGREDIENTS
1 clove of garlic
½ teaspoon of salt
2 tablespoons of red wine vinegar or sherry vinegar
½ cup good olive oil
6 large ripe tomatoes peeled and seeded
2 red capsicums seeded and chopped
750ml iced water
garnish: chopped red capsicum, tomato and cucumber
METHOD
Crush the garlic and mix it with the salt to make a paste – a mortar and pestle is the ideal to use for this.
Place paste in a food processor or blender and add the vinegar, then slowly add the oil. Add the tomato flesh and capsicum and puree until smooth.
Chill for at least 2 hours.
Just before serving stir in the icy water. You may not need the whole amount as you don’t want it too watery – taste and then season with more salt and vinegar if needed.
Pour into bowls or shot glasses and garnish with chopped red capsicum, tomato and cucumber
AJO BLANCO AND FRIENDS
AJO BLANCO AND FRIENDS
Ajo Blanco
serves 4
Translating as White Garlic this beautiful and elegant soup is also called White Gazpacho.
INGREDIENTS
100g blanched almonds
2 cloves of garlic
pinch of salt
½ cup good olive oil
2 tablespoons of sherry vinegar
750ml of iced water
garnish: 4 green grapes
METHOD
Grind almonds in a food processor or blender, add the garlic, salt and olive oil, then sherry and a little iced water to make a smooth cream.
Chill for at least 2 hours then mix through more iced water to the consistency of you liking.
Pour into bowls or shot glasses and garnish with a green grape – the grape is an essential element of this dish
Sal Morejo Cordobés
serves 4
Technically this is not a soup (as it has no water) but it is a highly addictive delicious chilled cream. I had this for the first time in a traditional Spanish restaurant in Cordoba, Spain overlooking my favourite historical monument The Mezquita. Eating this for the first time was almost as mind blowing as the first time I ate fois gras. But that’s another story…
INGREDIENTS
6 large red, ripe tomatoes peeled and seeded
2 cloves of garlic
½ teaspoon salt
¾ - 1 cup good olive oil
3 tablespoons of sherry vinegar
garnish: 2 hard boiled eggs, about 40gm chunk of jamon serrano or prosciutto
METHOD
Crush the garlic and place it in a mixer with half the oil and the salt. Add the tomato flesh and juice plus 2 tablespoons of vinegar and puree until smooth.
Slowly add more olive oil until you have a creamy, smooth consistency. Season to taste with more salt and the rest of the vinegar if needed
Chill for at least 2 hours.
Pour into bowls or shot glasses and garnish with chopped egg and ham
