CLASSIC ANDALUSIAN GAZPACHO

[Guest guest]

CLASSIC ANDALUSIAN GAZPACHO

 

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.

 

Active time: 30 min Start to finish: 3 1/2 hr

 

1 (2-inch-long) piece baguette, crust discarded

2 garlic cloves

2 teaspoons salt

2 tablespoons Sherry vinegar (preferably " reserva " ),

or to taste

1 teaspoon sugar

1/2 teaspoon ground cumin (optional)

2 1/2 lb ripe tomatoes, cored and quartered

1/2 cup mild extra-virgin olive oil (preferably

Andalusian hojiblanca)

 

Garnish: finely chopped red and green bell peppers

 

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.

 

Cooks' note:

• Gazpacho can be chilled up to 2 days.

 

Makes 4 servings.

 

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Health - Feel better, live better

http://health.