Regional Spain Summer Favorite

Regional Spanish Gastronomy during the summers, has attracted tourists from throughout the world. 

GAZPACHO ANDLUZ ..

The spouse of The Emperor Napolean III, Eugenia de Montijo of Granada, was responsable for the Andalusian Gazpacho becoming popular in France.  

Today, tourism has led to this cold red ripe  tomato soup being made through-out the world.

The most common Gazpacho is known as "Capon de Galera" documented by Juan de la Mata in

1747, in the Arte de Reposteria, a historical book, preserved in the National Library of Madrid,  and was made as follows:

1 Kilo of baker´s bread without crumbs. toasted and soaked in wáter. Then 2 cloves of garlic well ground with  Vinegar,  Salt, Olive Oil and Anchovies ..  They were thoroughly combined with pounded in a mortar vegetables.   

Today, Andalusian  Gazpacho is prepared as follows with each restaurant and each family providing their own " take " on the recipe ..

100 grams of day old bread ( I personally prefer without the bread )

1 kilo very ripe red ecological tomatoes (optional however, I peel them and de-seed ) 

50 grams Green bell finely diced ( or Green horn pepper )

60 grams cucumber peeled and finely chopped 

50 grams red bell ( small ) finely diced 

60 Ml. White wine vinegar 

155 ml. Spanish Evoo 

1 or 2 cloves garlic to taste 

Salt to taste 

1) Soak the bread in 155ml. wáter and squeeze out the liquid.

2) If working by hand, crush the bread and all the other ingredients in a large mortar and then drizzle in the Evoo very slowly, combining with a stand up mixer, to a smooth consistency.

One can also employ a " food processor " or a blender .. 

3)  I prepare mine in batches, and re check the seasoning ..  

4) This can be served with Garnishes:  Bread cubes, Cucumber dice, tomato dice, onion dice etcetra.

5) I prefer mine, in a large Martini Glass without the garnish, as a nutritious refreshing aperitif. 

6) If too thick, add some ice wáter to the concoction. 

 

Bienvenidos Alicia, Welcome to Fotw ..

I have been preparing Gazpacho for 31 years living and working in Spain.  

It is a wonderful appetiser to start off one´s lunch on a very warm day.

I am also very fond of  Salmorejo too ..  

Where are you from  ?   

Have a lovely summer.  

Thank you for the compliment too. 

Saludos cordiales. 

Margaux Cintrano.  

Wow !  

Gazpacho and Salmorejo are so totally different.  

I like both. 

Have a lovely summer. 

Nice to meet you.

I  am very fond of  "Arroz caldoso con bogavante " ..  

My, my ..  Paella however with only shellfish ..  

We used to have a PAELLA RECIPE EXCHANGE here on the FOTW  ..

It is late 23.45 and I was up at 6.30am today.

I shall wish you a great weekend.

Saludos cordiales.