Two Summertime Favourites - Gazpacho & Ajo Blanco
Spanish cuisine could be described as a rich blend of various specialities from the countries different regions, a reflection of their traditions and customs. Since summer is now upon us, here are two summer-time soup recipes that are very easy to make.
Ajo Blanco - Chilled White Garlic Soup
- 250 gr breadcrumbs
- 150 gr crushed raw almonds
- 1 garlic clove
- 1 egg
- 2 tbsp vinegar
- 1 cup olive oil
- 1/2 l water
- Garnish
- 100 gr white grapes
- 50 gr currants
- pinch of salt
Preparation
Soak the bread for an hour, then strain it. Pulverise all the ingredients in a food blender for 5 minutes, then strain through a fine sieve. Cool the mixture in the fridge. If it is too thick, add ice or more water.
Presentation
Add grapes and currants as a garnish on the top of the soup.
Gazpacho - Chilled Tomato Soup
- 250 gr bread
- 1 kg ripe tomatoes
- 1 green pepper
- 1 garlic clove
- 50 gr cucumber
- 100 ml oil
- 1 tbsp vinegar
- pinch of salt and sugar
- 1/2 cup water
- Garnish
- 1/2 cucumber
- 1/2 green pepper
- 1/2 red pepper
- 1/2 onion
- 1 hard boiled egg
- cubes of fried bread
Preparation
Soak the crumbled bread for a few hours. Introduce the strained bread into the food processor with the tomatoes, pepper, cucumber, garlic, oil, salt, sugar and water. Process for a few minutes to create a smooth emulsion. Pass through a sieve and tip into a bowl. if too thick, dilute with more water.
Presentation
Serve with ice cubes. The vegetables and egg should be finely chopped and served separately.
Buen provecho.
Article First Published: Saturday, 12th July 2008, 18:38 CET
Last Updated: Saturday, 12th July 2008, 19:29 CET
Author: El Cocinero
