Gazpacho is a yummy appetizer soup made in Spain. You can find gazpacho all over the world these days, but it originated here. Basically, it is a cold tomato and vegetable soup. Top local restaurants only serve it when the vegetables are in season...which is all summer baby!
Judy introduced me to Elena. She's a wonderful girl and so fun to hang out with. She's going to be teaching us all sorts of Spanish dishes to cook, yummy! A little disclaimer. Not all gazpacho and slamorejo are made equal, so it's important to experiment with your own tastes buds to find the right one for you!
Gazpacho (measurements are not exact)
In blender place:
4 large, ripe tomatoes
1, 10" green pepper, seeded and chopped
3/4, 8" cucumber, peeled and chopped
4 cloves garlic, minced
1/2 cup cider vinegar
1/2 cup olive oil
2 tsp coarse sea salt
put the top on the blender and mix it up baby! add water to thin out to a consistency you like. serve chilled with bits of bread to dip.
Salmorejo is similar to gazpacho, but thicker. It hails from the Cordoba region. Measurements are not exact.
In a blender put the following ingredients. Then puree.
4 large tomatoes, quartered
4 large, long green peppers, diced
2 cloves garlic, peeled (throw them in whole)
1/2 large cucumber, peeled & chunked
about 8 mint leaves (called "good herb" if you live in Spain)
1/2 cup olive oil
1/3 cup cider vinegar or red wine
1-2 tsp coarse sea salt
Add:
1-2 hard boiled eggs
the centers of 2 hard rolls, with a little crust too
when salmorejo is desired consistency, dip in bread or finger or spoon or drink from a cup, it's that good! enjoy!
Judy introduced me to Elena. She's a wonderful girl and so fun to hang out with. She's going to be teaching us all sorts of Spanish dishes to cook, yummy! A little disclaimer. Not all gazpacho and slamorejo are made equal, so it's important to experiment with your own tastes buds to find the right one for you!
Gazpacho (measurements are not exact)
In blender place:
4 large, ripe tomatoes
1, 10" green pepper, seeded and chopped
3/4, 8" cucumber, peeled and chopped
4 cloves garlic, minced
1/2 cup cider vinegar
1/2 cup olive oil
2 tsp coarse sea salt
put the top on the blender and mix it up baby! add water to thin out to a consistency you like. serve chilled with bits of bread to dip.
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| Elena |
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| Carol & Judy |
Salmorejo is similar to gazpacho, but thicker. It hails from the Cordoba region. Measurements are not exact.
In a blender put the following ingredients. Then puree.
4 large tomatoes, quartered
4 large, long green peppers, diced
2 cloves garlic, peeled (throw them in whole)
1/2 large cucumber, peeled & chunked
about 8 mint leaves (called "good herb" if you live in Spain)
1/2 cup olive oil
1/3 cup cider vinegar or red wine
1-2 tsp coarse sea salt
Add:
1-2 hard boiled eggs
the centers of 2 hard rolls, with a little crust too
when salmorejo is desired consistency, dip in bread or finger or spoon or drink from a cup, it's that good! enjoy!
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