Gazpacho Andaluz: A Fave Spanish Starter

[Alexandria Profile]

GAZPACHO ANDALUZ ..

Historical Background .. Recipe Beneath ..

The spouse of Emperor Napolean III, Eugenia de Montijo
of Granada, was responsable for the Andalusian Gazpacho
becoming popular in neighboring regions and countries.

The most common Gazpacho of yester-year is known as
Capon de Galera, which was made as follows: 1 Kilo
of bread soaked in wáter, and them, add anchovies, salt
to taste, Olive Oil and mixed thoroughly and then, add
the garlic cloves and vegetables. This récipe is
documented in The National Library, La Biblioteca
Nacional located in Madrid.
The autor was Juan de La Mata - 1747.

Times have changed since and here is a flexible
Spanish Gazpacho Recipe which serves 4 to 6:

100 Grams of day old bread ( I prefer mine without the bread )
600 grams of red ripe tomatoes ( I de-seed mine and peel - this is optional )
75 grams of small Green bell or Green horn peppers de-seeded and diced finely
75 grams of small red bell or red horn shaped peppers (de-seeded and diced finely)
1 or 2 cloves of garlic ( to taste )
salt to taste
60 Ml. White wine vinegar
155 Ml. Spanish Evoo

There are several ways to combine all the ingredients:
Stand up mixer, food processor, blender or via jumbo sized
mortar with pestle.

1) Soak the bread, in 155 ml. ice wáter and squeeze out all excess
liquid.
2) If working by hand, crush the bread and all the other
ingredients in a large mortar and then, very slowly add the Evoo.
Use a wooden spatala or spoon to créate a silky consistency.
3) The other method: Place all the ingredients finely diced
in a glass bowl and with a stand up mixer, créate a texture
thicker than a purée or juice yet less heavy than a salsa ..
4) I work in batches and re check the seasoning.
5) Pour the combined "soup" in a glass bowl and cover,
and place in refrigerator for at least 1 hour.
6) SERVING:
A) Bowl: with garnish of diced peeled cucumber, tomato,
bread croutons, hard boiled crushed egg and bell pepper.
Eating as a 1st course or refreshing savoury snack.
B) Do same except pour into large Martini or Tulip glasses
and place a stick of celery or lengthwise sliced
cucumber - peeled ..

Enjoy,
Best regards from
Lisbon.

[Renee Profile]

A lovely summer recipe Member 461 and I much prefer the modern version! The history of the Gazpacho was interesting.

I noticed that you didn't include anchovies, which were in the original version. Would this make the Gazpacho too strong in flavour? I do like anchovies, but they are not suitable for every dish.

[Alexandria Profile]

Renée,

Yes, I too, prefer the modern version.

Anchovies: I adore them on a canapé
with cured sheep cheese (Manchego)
or in a salad .. especially Classic
Greek Salad off top of head. In black
Olive Tapenade, as an ingredient with the
Greek Kalamata.

However, drinking pure sea salt is not
my idea of enjoyment ! However,
the original recipe is quite interesting
historically !

It is quite unpleasant in
all honesty ..

I had a Spanish Gazpacho today in Porto,
Portugal.

Have a lovely weekend just ahead.