01.01.2003 -cold soup - gaspacho
Gaspacho from Seville (gazpacho)
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Today it’s my turn to suggest a version of this Spanish specialty that is really more a vegetable juice than a cold soup. Actually, it was never a hot soup.
Seeing that Patrick suggested the recipe for Andalusian gaspacho according to Bernard Pacaud, it is my turn to suggest a recipe that was inspired by a three-starred chef named Alain Ducasse.
I was inspired for this recipe by another recipe suggested by Alain Ducasse in his book, “Grand livre de cuisine d’Alain Ducasse: Méditerranée!
- Blanch tomatoes: cut a cross in tomato skins and dip them in boiling water for 1 minute. Drain them and remove the skin.
- Cut tomatoes in quarters and remove seeds.
- Peel peppers and cut in strips, remove seeds and filaments from inside, then cut with blade between the flesh and the skin. You can also burn the pepper skins in the oven or with a blowtorch, but it is more tedious.
- Dice pepper strips
- Peel cucumbers and dice.
- Remove leaves from basil and chop it coarsely
- Peel and mince garlic and white onion
- Combine all of these vegetables in a salad bowl and add ½ C (10cl) olive oil
- Add salt and pepper
- Mix well and let rest 24hours in refrigerator
Preparation of gaspacho:
- Break bread into pieces in blender bowl
- Pour Xeres vinegar into bowl
- Let bread soak up vinegar
- Pour marinated vegetables and all of their juice into blender bowl
- Blend well until mixture is smooth and of even consistency.
- Put mixture in strainer and collect all liquid that drains off
- Correct salt and pepper as needed
- Put liquid in refrigerator for at least 1 hour before serving.
Arrangement and presentation:
- Serve in soup bowls or pretty glasses with a few drops of oil and vinegar on the surface.
SuggestionYou may float a shaved slice of oven-dried Spanish ham on the surface of the gaspacho. It will add a little crunchiness.
As for me, although it is not at all in keeping with the tradition of gazpacho, I really enjoy adding some Espelette pepper or some parmesan shavings. It may not be traditional, but it is so good.
I also like to sprinkle it with some fleur de sel.
This cold soup can be served as a cold appetizer during aperitifs. You can fill very small, narrow, tall glasses. I like to serve it in highball glasses with long-handled ice cream spoons. It makes a very pretty verrine
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