Anna

6 of August 2019

GAZPACHO   |   SALADS  |   DESSERT

FAST DINNER - 20 minutes

This is my perverse suggestion for garden parties during hot days or early evenings, before the mosquitoes attack with doubled evening power ...

THREE GAZPACHOS (today)

TWO SALADS (tomorrow)

ONE DESSERT (day after tomorrow)

Cold soup, without cooking, called gazpacho, popular for years in the United States, it really comes from Andalusia in Spain and Portugal. The etymology of the word gazpacho is still very debatable. Probably derived from the Spanish "Caspa", which means "fragment" or "a small piece".

This dish goes back to antiquity. They mentioned "raw" soup in Greek and Roman literature, even though the two basic components of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the sixteenth century. Ancient soups were made of bread, olive oil, water, and garlic. Old Spanish cookbooks classify gazpacho as a salad, but for decades the salad has turned into soup and in more and more variants. It's delicious!

The most common gazpacho is a blend of tomatoes, garlic, olive oil, water, vinegar, onion, cucumber, and green pepper, thickened with breadcrumbs. Gazpacho can be served with croutons, additional sliced vegetables, and chopped egg - to complement the taste and slight increase in calorie soup. White gazpacho from the province of Malaga in Andalusia is based on soaked bread, almonds, and grapes, yogurt or cream.

Let us, however, with American cuisine. Apart from the basic mix of tomato, which conquered almost the whole world, Americans are fond of white gazpacho, multi-fruit, melon, peach, strawberry and always with garlic and other spices. There are also quite popular with the addition of avocado gazpacho, a cold broth, seafood, and of course bacon ... Because cold soup is easy to prepare, many bars and small sites appear restaurants huge subtitles - FRESH GAZPACHO.

And he has many followers, especially during lunches on hot days.

Classic gazpacho

INGREDIENTS (5-6 servings) :

2,5 pounds ripe tomatoes, peeled

1 cucumber, peeled

2 red peppers, seeded

1 jalapeño, seeded

2 garlic cloves (optional)

2 tablespoons sherry vinegar 

3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper to taste

PREPARATION:

  • Vegetables cut into cubes, lightly mix in a large bowl, cover with plastic wrap and leave overnight in the fridge.

  • Working in batches, purée all ingredients in a blender until smooth.

  • Serve in small bowls, with the addition of parsley, toasted bread or crumbs, cucumber or tomato.

Spicy tomato and watermelon gazpacho with crab meat

Brothers Matt and Ted Lee prepared this gazpacho inspired by the recipe from the cookbook "The Virginia Housewife". The first edition of this book was published in 1824 and is still being resumed!

They sweetened a cold tomato soup by watermelon, while sharpening habanero chili and pale chili. The idea of an absolute hit! The soup is excellent!

INGREDIENTS (6-8 servings):

1 habanero chile, preferably red

4 cups seedless watermelon chunks (1 1/2 pounds)

1 large garlic clove, mashed to a paste

2 pounds tomatoes, cored

2 tablespoons red wine vinegar

Salt

1/4 cup freshly squeezed lemon juice

1/4 cup buttermilk

1/4 cup extra-virgin olive oil

1 pound jumbo lump crab, picked over

2 small Hass avocados, cut into 1/2-inch dice

1 large poblano, finely diced

PREPARATION:

  • Roast the habanero over a gas flame until lightly charred all over. Using a paper towel, rub off as much skin as possible. Remove the stem and seeds and transfer the chile to a blender. Add the watermelon and garlic and puree; transfer to a bowl and refrigerate.

  • Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool.

  • Peel the tomatoes and halve them crosswise. Working over a sieve set in a bowl, pry out the seeds. Press on the seeds to extract the juice, then discard them. Transfer the tomatoes and their juices to the blender and puree. Stir the tomato puree into the watermelon puree along with the vinegar and season the gazpacho with salt.

  • In a medium bowl, whisk the lemon juice with the buttermilk and olive oil and season with salt. Fold in the crab, avocado, and poblano. Ladle the soup into bowls, mound the crab salad in the center and serve.

ABOUT RECIPE:

  • The gazpacho can be prepared through Step 3 and refrigerated for up to 2 days.

Classic gazpacho (recipe below)

Yellow gazpacho (recipe below)

Spicy tomato and watermelon gazpacho with a crab

meat

Yellow gazpacho

and avocado salsa

INGREDIENTS (5-6 servings):

Soup

2.5 pounds of yellow tomatoes, peel, cut into pieces

2 medium garlic cloves

1 cucumber (about 200-220 grams), peel, remove seeds, cut into pieces

1 small yellow pepper, clean, cut into pieces

1 small red onion (shallot), peel, cut into pieces

1/4 small, hot chili pepper, clean, cut into pieces

2 tablespoons red wine vinegar

2 tablespoons olive oil

salt and white pepper to taste

Garnish

Avocado Salsa

6 each red and yellow cherry tomatoes, cut in half

PREPARATION:

  • Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chili, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.

AVOCADO SALSA:

2 small Haas avocados, cut into small dice

1 small hot red chile, seeded and minced

1 small red onion, cut into small dice

1 red heirloom slicing tomato, seeded and diced

1 tablespoon finely chopped fresh cilantro

Juice of 1 lime

1/4 cup extra-virgin olive oil

Salt and freshly cracked black pepper

  • In a medium bowl, stir together the avocado, chili, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.

 

ABOUT RECIPE:

  • salsa - I suggest avocado cut at the end, just before mixing with other ingredients (do not lose color). If you cut before - gently mix with oil.

                                            

TO SERVE:

  • Taste the soup and adjust the seasonings. 2 tablespoons of the avocado salsa put in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.

SEE ALSO:

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Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

Nice to see you! I invite you to the American cuisine, tasty, fragrant, interesting ...

KONTAKT / CONTACT

amerykanskie.kulinaria@gmail.com