This weeks recipe was chosen by Lauren of I’ll Eat You. It is on page 83 of Ellie Krieger’s “The Food You Crave”.
This was a great pick especially since neither Ted nor I have ever been inclined to order or make Gazpacho. We were excited to try it. But first,…a little research…
Spanish in origin, white gazpacho is knows as “ajo blanco” or white garlic soup. There is also a red gazpacho which would include tomatoes. However, it is believed that due to the lack of availability of the tomato way back before Columbus sailed the ocean blue, the white gazpacho is most likely the original recipe. The key points for gazpacho: it is eaten cold and it contains bread and vinegar. From “The Cook’s Canon“, it quotes the first testimonial for gazpacho coming from Sancho Panza (paunch), from the novel Don Quixote, annoyed because food is being snatched from under his nose by one Dr. Recio (harsh) (page 86 of The Cook’s Canon)..”Make way, My Lords,” …”I would rather stuff myself with gazpachos than be subject to the misery of an impertinent physician who kills me with hunger“.
On with the “Ajo Blanco con Uvas y Almendras“…White Garlic Soup with Grapes and (Toasted) Almonds (My changes are in GREEN next to the ingredient that was adjusted)
- 1/4 cup + 4 tsp slivered almonds – *Instead of toasting in a skillet, I toasted for about 2 minutes under a broiler.
- 2 English Cucumbers -peeled, seeded and rough chopped (leave 1 cup aside for garnish)
- 3 slices white bread – crusts removed. Soak in 1/2 cup water until soft (2 min). *The only white bread I had were some dinner rolls from the freezer. I used the inside of the rolls.
- 3 cloves garlic-peeled
- 6 scallions – whites only and thinly sliced
- 1/4 cup sherry vinegar or white wine vinegar *None of either. I used 1/4 cup rice vinegar +3 TBS white wine.
- 1 tsp fresh lemon juice * It needed more. I used about 1 TBS of lemon juice
- 1/2 tsp salt * Added a pinch more salt
- 3 TBS olive oil
- 1/2 cup green grapes,cut in half
Put the soaked bread, the rest of the cucumber, garlic, 1/4 cup of the scallions, vinegar, lemon, 1/4 cup of the almonds, salt and oil in food processor and mix until the cukes are completely blended and the liquid and almonds are completely invisible – about 2 or 3 minutes. Season with more salt and vinegar if you want.
Pour 1 cup of gazpacho in a bowl per person. Put 1/4 cup of chopped cukes on top, 1 TBS remaining scallions on top of cukes, and 2 TBS of the grapes + 1 tsp almonds on top of the cukes and scallions. Enjoy. AND… I mean you will REALLY ENJOY. This recipe was 100% refreshing, so tasty, flavorful but not over bearing…the only draw back was… it seems to have made us burp.
With the gazpacho, we had BQ Grouper Skewers (click to see the post).
To Lauren of the blog, I’ll Eat You…fantastic choice. Ted and I so enjoyed this recipe: the taste, the texture…the burps… all good!