viernes, 20 de junio de 2008

Summer is here. So is gazpacho!

Gwyneth Paltrow will be soon on PBS TV telling the world that Spanish Cuisine is divine. She has been cruising Spain in a convertible with chef Mario Batali for a series of documentaries that are called "Spain....on the road again", to be broadcast this fall.
Don't wait for them to tell you how to prepare gazpacho, Spain's cold soup por excelencia. There is nothing better in the summertime.
1'5 kg red ripe tomatoes (peeled)
1 small onion
1 small green peper
3/4 cloves or garlic
half a cucumber
half a bread loaf (thick crumb type), soaked in water
olive oil (2/3 large spoons or generous)
wine vinegar
a bit of cumin (optional)
*note: Casa Josephine's gazpacho includes also half a red sweet pepper.
**second note: some heathens have been reported to use Tabasco sauce for their gazpacho. Well, may the Inquisition chase them!

How to do it:
Chop roughly the ingredients except the olive, vinegar and salt, and then mix everything in the blender. Pass the gazpacho it through a sieve and season it to your taste. Chill thoroughly for some hours before serving it.
¡Que aproveche!

1 comentario:

Anónimo dijo...

I quite like it with tabasco...
didn´t know it was a sin.
i´ll have to do the camino now on my knees, i guess :-)