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Posts Tagged ‘gazpacho’

Splendor in the Glass: Gazpacho

In Food on August 4, 2010 at 9:27 pm

I’m pretty much an acid freak. My favorite wines are high-acid rieslings, I’ve been known to sip aged balsamic like it’s single malt, and I live for unsweetened lemonade. Oh yeah, and I have a big Spanish crush on José Andres. So I was fated to fall in love with the man’s Cold Andalucian Gazpacho. My sister and I made up another huge batch last night and, lord help us, had two bowls each. During the week I don’t bother with the bread crumbs, but if you have the extra time, they’re a delicious addition. This recipe is completely guilt-free, easy and with huge flavor payoff. You’ll want to make this as many times this month as possible with the ripest tomatoes available. José’s recipe calls for ripe plum tomatoes, but I’ve been using heirlooms from the green market. And, because you really are going to make this again and again, look for a rich oloroso like Sandeman 20-Year-Old Royal Rich Old Oloroso. It’s worth the $23/500ml.

Andalucian Cold Tomato Soup

From José Made in Spain

Serves 6-8

For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup Oloroso sherry
¾ cup Spanish extra-virgin olive oil

For the garnish:
2 1 inch-thick slices rustic bread
¼ cup Spanish extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste

To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.

For the garnish: Preheat oven to 450 degrees. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.

To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.

The Spanish Affair

In Drink, Fashion, Food, Recipes on July 17, 2010 at 1:17 pm

I fell hard for Spanish cuisine four years ago when I tagged along on my then-boyfriend’s business trip to Barcelona. While Mr. Foodinista talked bandwidth with the Spaniards, I wandered the streets of El Born, popping into tapas bars and museums, falling in love with the smoky, sweet, sultry flavors—to say nothing of the people, who break at 11 am each day for a coupe of cava. I don’t know why we don’t cook Spanish more often. But last night—because I had snagged the last four bottles of the ’98 Lopez Heredia rosé from my local wine shop and knew exactly with whom to share them—we rolled out the alfombra roja. (That’s red carpet in Spanish, a language I don’t habla but one that is highly google-able.)

I wish I’d taken more pics last night—of HJ’s gorgeous graphic-print dress, of Booth’s flamenco-inspired Louboutins, Dudley’s palest lavender linen shirt or Anne’s hot pink Vivier sandals. But most of all of the food! Particularly of Adam’s homemade churros—dusted in cinnamon sugar—that are to die for. Here are the few pics I did manage to snap and the menu.

Bellota Iberico Lomo + Mahon Cow’s Milk Cheese (above)

Bacon-Wrapped Dates Stuffed with Spanish Chorizo

Marcona Almonds

Piquillo Peppers Stuffed with Goat Cheese

Barcino Cava

Andalucian Gazpacho

Mixed Lettuces with Cherry Tomatoes, Cucumbers, Valdeon Blue Cheese and Sherry Vinaigrette

Fideos with Mussels, Clams and Shrimp (from Mario Batali’s Spain: A Culinary Road Trip)

1998 Lopez Heredia Rosado

Adam’s Churros & Spiced Hot Chocolate

And best of all? Check back tomorrow to find out what ranks as the very best hostess gift I’ve ever received. Ever. Thank you, HJ & Bill!!!