Food, Photography and Lifestyle Blog

Three Gazpacho’s with Side Salad


Here you get three Gazpacho Recipes, all three are deliscious, and I tend to serve them as in the Picture, all together in shooter glasses accompanied with a small Gazpacho Salad, but each of these chilled soups are wonderful on its own and the best part is they can all be prepared in advance!

Three Gazpachos

Three Gazpacho's

 

RED GAZPACHO


Makes 3 quarts

1/2 white onion


1 1/2 cucumbers – peeled (seeded or not, as preferred)
1 medium-size green bell pepper
6 large tomatoes – peeled (seeded or not, as preferred)
5 large cloves, garlic – peeled
23 ounces, canned or bottled tomato juice
1/2 cup, flavorful olive oil
3/4 teaspoon, chili powder (type and heat-level of your choice)
Optional: 2 -3 tablespoons, Sherry wine vinegar
Kosher salt

Garnish (see * below recipe)

In a food processor, or by hand, chop each vegetable separately into coarse pieces, or about 1/4-inch dice – depending on the texture and appearance desired for the gazpacho. Place the vegetables in a large mixing bowl, reserving one whole tomato.

In a food processor, or in a blender, process the reserved tomato with the garlic cloves until the garlic is finely minced. Add the olive oil and chili powder (and Sherry vinegar, if using) and blend thoroughly.

Add the pureed mixture to the chopped vegetables, blend well, then add tomato juice for color, and salt to taste. Chill well (for at least 4 hours) to allow flavors to blend, and taste again for seasoning before serving.

*Garnish: little bowls of chopped vegetables may be served alongside this gazpacho for a pretty presentation, but they are really unnecessary, since the recipe is well balanced as written. If desired, chop into small dice: red onions, green, red, and/or yellow bell peppers, peeled cucumber, thin-sliced serrano or jalapeno chiles.

Additional Garnish and Variations: Sour cream or creme fraiche (place a spoonful on top, serve alongside, OR whisk into gazpacho for a creamy soup), toasted garlic croutons, sliced avocado, fresh chopped basil or cilantro, chilled (cooked) crab or shrimp. It’s pretty, if you have shallow soup plates, to heap a mound of seafood in the center of the soup. Many versions of gazpacho puree all the vegetables together, either roughly – leaving some chunky texture, or smoothly – even pressing the final mixture through a sieve. If the soup is strained and very smooth, a garnish of mixed chopped vegetables is most appropriate.

 

WHITE GAZPACHO

Makes about 1 1/2 Quarts

2 ounces (about 1/3 cup), blanched almonds
2 ounces (about 1/3 cup) pine nuts
OR: use 4 ounces, almonds (and no pine nuts)
2 cloves, garlic – peeled
1 teaspoon, Kosher salt
4 one-inch cubes, honeydew melon
4 slices, good-quality white bread – crusts removed
about 1/2 cup, water
6 tablespoons, flavorful olive oil
4 teaspoons, Sherry vinegar (plus more, as needed)
2 tablespoons, white wine vinegar (plus more, as needed)
4 cups, ice-cold water
small honeydew melon balls: 24-36 are needed for 6 servings

In a food processor or blender, process the almonds, pine nuts garlic and salt until the nuts are finely ground. Add the melon cubes, and process until pureed. Soak the bread slices in the 1/2 cup water (not the ice water), squeeze dry, and then – with the motor running – add the squeezed bread, a few pieces at a time through the feed tube into the food processor mixture. With the motor still running, drizzle in the olive oil through the feed tube, then the Sherry vinegar and the white wine vinegar. Gradually pour in the ice water. Stop the food processor, and strain the mixture into a bowl.

Carefully add more vinegar and salt, whisking additions in by droplets, and tasting after each addition, until the flavors are fully developed. Chill thoroughly. Taste again for vinegar and/or salt before serving. Serve in chilled bowls with 4-6 melon balls floating in each serving.

 

MOROCCAN GAZPACHO

Makes about 1 1/2 Quarts

2 ounces (about 1/3 cup), blanched almonds


2 ounces (about 1/3 cup) pine nuts
OR: use 4 ounces, almonds (and no pine nuts)
2 cloves, garlic – peeled
1 teaspoon, Kosher salt
4 one-inch cubes, honeydew melon
4 slices, good-quality white bread – crusts removed
about 1/2 cup, water
6 tablespoons, flavorful olive oil
2 tablespoons, raspberry vinegar (plus more, as needed)
4 cups, unflavored yogurt (whole milk yogurt is best, if available)
the zest and juice of one large lemon
the zest and juice of one good-size lime
1 teaspoon, ground cardamom
small honeydew melon balls: 24-36 are needed for 6 servings
OR substitute seedless grapes and/or chopped cucumber for some of the melon

For garnish:
fresh mint sprigs

In a food processor or blender, process the almonds, pine nuts garlic and salt until the nuts are finely ground. Add the melon cubes, and process until pureed. Soak the bread slices in the 1/2 cup water (not the ice water), squeeze dry, and then – with the motor running – add the squeezed bread, a few pieces at a time through the feed tube into the food processor mixture. With the motor still running, drizzle in the olive oil through the feed tube, then the raspberry vinegar. Gradually stir in the yogurt, the zest and juice of the lemon and lime, and the ground cardamom. Stop the food processor. Do not strain the mixture, simply place it into a bowl and chill thoroughly to develop flavors.

To perfect the balance of flavors: Taste the chilled mixture and carefully add more vinegar and salt if needed, whisking additions in by droplets, and tasting after each addition, until the flavors are fully developed. Chill thoroughly once more. Taste again for vinegar and/or salt before serving.

Serve in chilled bowls with 4-6 melon balls (OR a mixture of honeydew, seedless grapes and chopped cucumber, as described in ingredients list) floating in each serving.

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