Sunday, 13 February 2011

Gazpacho Series III: Salmorejo

         Salmorejo is a very thick version of red gazpacho, there are different ways to make it and this one is quite particular because it has oranges. I got the recipe from a friend from Jaén and she got it from a friend from Córdoba, which is the province of Andalusia where Salmorejo comes from, so it's really authentic!

You need:
  • 1 Kg. Ripe Tomatoes, chopped
  • 125 Ml Extra Virgin Olive Oil
  • 1 Orange, chopped
  • 1 egg 
  • 150 gr 1 day old white bread, soaked
  • 2 Cloves of Garlic 
  • 1 Tb Spoon Pimentón de la Vera (Smoked Spanish Paprika)
  • Salt to taste
Mix all the ingredients together using a blender or food processor. 
Strain it through a chinoise strainer and keep it in the fridge for at least 1 hour.
In the meantime you can prepare the topping.

  • Jamón Serrano cut into strips
  • Diced Hard Boiled Egg
  • Diced Orange  
Serve the Salmorejo in soup bowls, pour the topping and enjoy! 

Monday, 3 January 2011

Gazpacho Series II: "Ajo Blanco de Almendras" Almond Gazpacho

And following the saga of Gazpachos, here we have one of my favorite ones, the Ajo Blanco. 
Contrarily to most people's beliefs the original gazpacho didn't have any tomato as an ingredient, since there were not tomatoes in Spain until they came from America. 
The common ingredients for the different kinds of Gazpacho were usually olive oil, garlic, bread, vinegar and salt, and of course cold water for refreshing. 
The good thing about living in the Southern hemisphere is that you can make a gazpacho for Christmas, yay!

You Need:
  • 150 gr Blanched Almonds
  • 100 gr Soft part of White Bread, soaked
  • 2 Cloves of Garlic
  • 100 Ml Extra Virgin Olive Oil
  • 2 or 3 tbspoon White Wine Vinegar
  • Salt to taste
  • 1 L Chilled Water
  • Ice Cubes (Optional)
  • Grapes or Melon Cubes
Mix all the ingredients (but the water and ice cubes) with a blender.
Add the water and mix well again.
Serve in a bowl or soup dish with grapes or melon cubes.
Easy and delicious!
Happy New Year to everyone!