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Regional Spain Summer Favorite

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 23 June 2019 at 12:03

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. 













 

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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