agazapado? gazpacho entonces...
What does one do when one's world feels like it is coming to a screeching halt?
If one is me, one feeds friends. Here's what's on the table for María José's farewell tomorrow - a bit contradictory, I know, the gringa preparing Spanish food for the española, before she returns to Andalucía... but...
This is my favorite summer recipe, mom's gazpacho, a staple through the summer months of my childhood. (I don't think I have posted this before... maybe I need to sift out recipes in addition to stories, which continue to be spun, if slowly) It is super easy and always bases itself on a relationship of 4's and 8's.
8 medium-large tomatoes (or more if they are the beauteous little plum pomodori, like the lovely organic seconds I bought the other day, also a much more economic way to do this, because they don't need to be totally firm as they are soon to be puréed) Chopped roughly for smoother blending.
1-2 cucumber (depending on how cucumbery you like things, also, depending on your textural preferences, you can peel the skin, but I rarely do, just scrub well).
1 large green bell pepper sliced and quartered:)
1 decent-sized onion, chopped roughly
4 (or more) cloves of garlic, minced (but never, ever, ever use that horrible minced garlic muck that they sell in the supermarket, prefabricated, once garlic begins to oxidize it begins to lose its medicinal properties and the preservatives that they use for the jarred stuff are possibly more detrimental, plus it just tastes bad.)
4 tsp salt (more or less), a dash of pepper if you like (I don't).
4 cups of water
4 Tbsp of red wine vinegar
8 Tbsp of olive oil (this should go without saying but anything that isn't cold-pressed extra-virgin olive oil isn't worth being called olive oil, nor is it worth using. ever.).
Day-old baguette or other light, crusty italian or french bread can be thrown in for texture, but other types are too heavy. Also, not imprescindible.
Cumin to be sprinkled in a thin film over the top after all ingredients are soaking in their juices.
Once this has all chilled and steeped for a good hour or two, then, it should pass through the blender and always be served nice and cold.
¡Buen provecho!
If one is me, one feeds friends. Here's what's on the table for María José's farewell tomorrow - a bit contradictory, I know, the gringa preparing Spanish food for the española, before she returns to Andalucía... but...
This is my favorite summer recipe, mom's gazpacho, a staple through the summer months of my childhood. (I don't think I have posted this before... maybe I need to sift out recipes in addition to stories, which continue to be spun, if slowly) It is super easy and always bases itself on a relationship of 4's and 8's.
8 medium-large tomatoes (or more if they are the beauteous little plum pomodori, like the lovely organic seconds I bought the other day, also a much more economic way to do this, because they don't need to be totally firm as they are soon to be puréed) Chopped roughly for smoother blending.
1-2 cucumber (depending on how cucumbery you like things, also, depending on your textural preferences, you can peel the skin, but I rarely do, just scrub well).
1 large green bell pepper sliced and quartered:)
1 decent-sized onion, chopped roughly
4 (or more) cloves of garlic, minced (but never, ever, ever use that horrible minced garlic muck that they sell in the supermarket, prefabricated, once garlic begins to oxidize it begins to lose its medicinal properties and the preservatives that they use for the jarred stuff are possibly more detrimental, plus it just tastes bad.)
4 tsp salt (more or less), a dash of pepper if you like (I don't).
4 cups of water
4 Tbsp of red wine vinegar
8 Tbsp of olive oil (this should go without saying but anything that isn't cold-pressed extra-virgin olive oil isn't worth being called olive oil, nor is it worth using. ever.).
Day-old baguette or other light, crusty italian or french bread can be thrown in for texture, but other types are too heavy. Also, not imprescindible.
Cumin to be sprinkled in a thin film over the top after all ingredients are soaking in their juices.
Once this has all chilled and steeped for a good hour or two, then, it should pass through the blender and always be served nice and cold.
¡Buen provecho!
posted by ilana at 3:39 p.m.
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