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This Recipe contributed by: | ||||||||||
| GAZPACHO From Spain It is difficult for me to give you definite weights or quantities for this recipe; please forgive me. Lots of red, ripe tomatoes Cucumber (with the part that attaches it to the plant removed: it is bitter) Anaheim peppers (or any green pepper which is not sweet)Old, hard bread (my favourite for gazpacho is extra sour dough, but others will do too) Garlic Red vinegar Olive oil Salt Water There might be as many recipes of gazpacho as families are in Spain. This is the one i have learned at my house. There is nothing "gospelly" about it. As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, add the ingredients according to this principle. First, cut the vegetables in pieces that your blender can manage. You do not need to peel the cucumber or the tomatoes or remove the seeds from anything (at least i never do). Cut some bread and soak it in water. Add it to the blender. Add the olive oil, salt, vinegar and water. Turn the power on until everything blends "homogeneously". Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. You can experiment with the recipe: some people like the gazpacho very thick, so they add a lot of bread, while some others like it very liquidy, and they add more water instead, or less bread, whatever. Some people get crazy adding garlic, while some others hate it. I prefer gazpacho at room temperature. However, as it is a typical summer dish, it is usually served cold. In some places this is so true that they even throw ice cubes in it when ready to eat. As with many other dishes, when you save gazpacho from one day to the other, it tends to improve in flavor. | ||||||||||
| (Updated: 29 Apr 2007) | ||||||||||
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