Andalucian Gazpacho

by - March 03, 2014




         After two months break, this my first post for Blogging Marathon #38 under the theme "How to Cook Perfect Series".  How to cook perfect series is a series, runs in the Guardian Newspaper, where popular recipes are tried and succeeded with trusted result by Felicity Cloak.  From that Series I have chosen "Gazpacho" recipe for Blogging Marathon as well as International Food Challenge.
      For this Month IFC Challenge, Sharayan Padmanaban of just not a cake have challenged us with  Andalucia recipes. 
Andalusia is one of the most populous and second largest autonomous communities in Spain , stretching south from sunny cities Cordoba and Seville all the way to Atlantic ocean and the Mediterranean sea . The name “Andalusia” was derived from the Arabic word “ Al- Andalus”. Andalusia boasts many delicious foods offering travelers a chance to stimulate their palettes while exploring. From this cuisine, I have chosen, gazpacho recipes to share with you all.

       Gazpacho is a tomato-based vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. 

I have refereed, two recipes which I have linked below, both recipe follow the same method with slight change in ingredients. Perfect series avoid onions to there soup where taste.com included in it.  But both tastes the same as we get in restaurant over here and recipe with onion give slight spiciness to the soup. So I am sharing the recipe one with onions..Hope you guys like it..

Preparation time: 20 ~ 30 minutes
Refrigerating time: 1 hour to overnight
Adapted from here and here
Yield: 4

Ingredients
6 large tomatoes
1 Lebanese cucumbers, peeled, halved, seeded
1 green capsicum, halved, seeded
1 red onion, halved
1 clove garlic
 ¼ cup extra virgin olive oil, plus extra, to serve or as needed
1 tablespoon  vinegar
1 tablespoon lemon juice
Large pinch ground cumin
6 ~ 8 bread slices
125 g blanched whole almonds, split
Salt and pepper to taste

Method

1. Cut a cross in the base of each tomato, then blanch, in batches, in a pan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of iced water, cool, then peel. Halve tomatoes, scoop seeds into a bowl and place halves in a separate bowl, then strain seeds and juices over tomatoes, discarding solids.

2. Remove crusts from bread and cut into 6 slices. Cut 3 slices into small cubes and reserve. Soak remaining 3 slices in a bowl of water for 10 minutes, then squeeze out excess water and set aside.

3. Roughly chop half of one of the cucumbers, half a capsicum and half an onion and add to tomatoes. Process soaked bread and garlic in a food processor until a paste forms. Add tomatoes and roughly chopped vegetables and process until smooth. With motor running, gradually add 1/4 oil, then add vinegar, lemon juice and cumin. Season with sea salt and freshly ground black pepper. Refrigerate soup for 1 hour to chill or overnight until ready to serve.


4. To serve, finely chop celery stalks with leaves, remaining cucumbers, capsicum and onion, keeping ingredients separate. Heat a small frying pan over medium heat, add almonds and cook, tossing until golden, then remove from pan. Wipe pan clean. Heat remaining oil over medium heat, add bread cubes and cook, tossing until golden.

5. Serve chilled gazpacho drizzled with extra oil, and with vegetable accompaniments, croutons and almonds passed separately.


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Andalusian Gazpacho 

Preparation time: 20 ~ 30 minutes 
Refrigerating time: 1 hour to overnight
Adapted from here and here
Yield: 4

Ingredients
6 large tomatoes
1 Lebanese cucumbers, peeled, halved, seeded
1 green capsicum, halved, seeded
1 red onion, halved
1 clove garlic
 ¼ cup extra virgin olive oil, plus extra, to serve or as needed
1 tablespoon  vinegar
1 tablespoon lemon juice
Large pinch ground cumin
6 ~ 8 bread slices
125 g blanched whole almonds, split
Salt and pepper to taste
Method

1. Cut a cross in the base of each tomato, then blanch, in batches, in a pan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of iced water, cool, then peel. Halve tomatoes, scoop seeds into a bowl and place halves in a separate bowl, then strain seeds and juices over tomatoes, discarding solids.

2. Remove crusts from bread and cut into 6 slices. Cut 3 slices into small cubes and reserve. Soak remaining 3 slices in a bowl of water for 10 minutes, then squeeze out excess water and set aside.

3. Roughly chop half of one of the cucumbers, half a capsicum and half an onion and add to tomatoes. Process soaked bread and garlic in a food processor until a paste forms. Add tomatoes and roughly chopped vegetables and process until smooth. With motor running, gradually add 1/4 oil, then add vinegar, lemon juice and cumin. Season with sea salt and freshly ground black pepper. Refrigerate soup for 1 hour to chill or overnight until ready to serve.

4. To serve, finely chop celery stalks with leaves, remaining cucumbers, capsicum and onion, keeping ingredients separate. Heat a small frying pan over medium heat, add almonds and cook, tossing until golden, then remove from pan. Wipe pan clean. Heat remaining oil over medium heat, add bread cubes and cook, tossing until golden.

5. Serve chilled gazpacho drizzled with extra oil, and with vegetable accompaniments, croutons and almonds passed separately.                            www.sarasyummybites.com                                  
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38  
Also linking this recipe is International food Challange started by me & Shobana and hosted by Sharanya.

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21 comments

  1. I totally loved this soup, looks very nice.

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  2. Delicious Gazpacho love it.

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  3. What a beautiful step by step recipe.
    Love it.

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  4. A prefect summer soup, love it to the core..

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  5. very comforting and delicious soup!!

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  6. wow very refreshing and delicious gazpacho :) looks yumm !!

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  7. looks soooo delicious n yummy

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  8. That's surely very different and new one Saras,...very well done..btw pls make it BM#38...:)

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  9. Soup looks so creamy and colourfull.

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  10. wow very easy to make and delicious chilled soup :) looks very inviting !!

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  11. gazpacho is one of my fave summertime soups but the addition of almonds in this version is new to me

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  12. Gazpacho looks refreshing and delicious.

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  13. Tempting soup.. Looks tempting & healthy.

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