One
Saturday afternoon we went to visit our Spanish friends, Juan Ramón and Penélope,
to do a cooking session. While Paul was making Thai food, Juan Ramón showed us
one of his traditional family recipes, gazpacho with fruit. What were I and
Penelope doing, you might wonder? We were busy chatting, admiring the skills of
our amazing men and drinking tinto de
verano, the refreshing mix of red wine and fizzy lemon.
Gazpacho, similar to salmorejo (read about this here), is a
traditional Andalusian cold soup that’s just so refreshing to eat on those hot
days when it’s over 40C outside. The difference between the two lies in the
ingredients. While they both need tomatoes and garlic, swap the bread to cucumber and the oil to apple vinegar when making gazpacho.
Here´s
a short description of how to make it.
1.
Throw
all the ingredients in a blender, add some salt and mix.
Pour
it all in a large bowl and leave it to cool down. Serve in a glass or a bowl
and decorate with chopped up vegetables. If the tomatoes weren’t juicy enough, you
can add some water to it. You might also want to speed up the cooling process
with the help of some ice cubes.
Juan
Ramón, however, did not stop here. He also threw some small bread pieces in the
mixture, together with bits of fruit, namely ripe melon and nectarine. It was
great to bite into the big, crunchy fruit pieces!
If
you fancy a smoother soup you can pour the original mixture over the bread to
soak and blend it all together. You can add the fruit pieces to it, too! The
possibilities are endless. Let your imagination run wild!
No comments:
Post a Comment