One of my favorite soups to eat in the summer is Gazpacho. I am used to eating it with big chunks of tomatoes, onions and peppers. To my surprise, when I ordered a Gazpacho last night, it came as a thin soup with the onions and peppers chopped very small as toppings. Come to find out, that in Andalusia, Gazpacho is made just a little bit different.
Since tomatoes are at a really good price right now in our Buying Group ($.80 cents for a big organic heirloom slicing tomato) I thought I’d post this recipe for the Andalusian style Gazpacho. I find that the coastal area of Andalusia has very much the same climate as at home in Florida, a hot subtropical climate that calls for light refreshing meals. That is probably why I love Gazpacho so much. If you had never had a cold tomato soup in the summer before, give this is a try, you might really like it!
- 2 1/2 lb ripest tomatoes, cored and cut into quarters
- 2 garlic cloves
- 1″ thick slice of baguette (or country bread without crust)
- 2 teaspoons coarse sea salt
- 2 tablespoons aged Sherry vinegar (reserva), or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 cup hojiblanca (mild extra-virgin olive oil)
- 1/4 cup spring water
- red and green pepper, onion (for garnish)
1. Soak the baguette in cup water, then squeeze dry, discarding soaking water.
2. Mash the garlic and salt to a paste using a mortar and pestle. Blend garlic paste, and bread. Place sherry vinegar, sugar, cumin, and half of the tomatoes in a food processor or blender until tomatoes are very finely chopped. Add remaining tomatoes and when finely chopped or blended, add oil slowly, blending until as smooth as possible.
3. Strain soup through a sieve into a bowl and discard solids.
4. Transfer to a glass container, cover and chill until cold, about 3 hours. Season with sea salt and sherry vinegar before serving.
5. Finely chop red/green pepper and onion to serve as garnish.