Margi Cintrano
Washing Up
Enjoying to know your views and takes on Gazpachos ... ( cold soups ).
With the warmer weather creeping in slowly, and all the luscious green vegetables and an array of rainbow colored fruits starting to appear at the farmer´s markets and fruterías ( fruit specialty shops ), Gazpachos, cold blended soups are the perfect starter or appetiser for these warmer days, and they are chockful with vits and no fat and no calories ...
Here is a lovely Andalusian White Gazpacho with White Grapes ...
6 ounces of country style crusty bread, soaked in water and squeezed dry
1 tblsp Sherry Vinegar from Jeréz
5 0z. blanced almonds
3 cloves of chopped garlic
5 0z. white grapes ( yes, de-pit )
4 oz. The best Olive Oil E.V. you can afford
4 cups ice water
*** sugar optional
1. place bread in dish and sprinkle with the sherry vinegar
2. let stand 2 minutes
3. grind almonds in Food Processor with garlic and drizzle with E.V. olive oil
4. add 1/2 the bread and 1/2 the ice water and process until creamy
5. press this concoction through a nylon sieve and add remaining water
6. chill thoroughly
7. In either Martini or large Wine glass stemware, add the grapes to each glass and pour in the cold Gazpacho. Garnish with more grapes ...
I have made this with other fruit as well, however, this is the historical recipe from Granada and Málaga ...
Enjoy and look forward to hearing from all of you once again.
Grazie.
Margi. Cintrano
With the warmer weather creeping in slowly, and all the luscious green vegetables and an array of rainbow colored fruits starting to appear at the farmer´s markets and fruterías ( fruit specialty shops ), Gazpachos, cold blended soups are the perfect starter or appetiser for these warmer days, and they are chockful with vits and no fat and no calories ...
Here is a lovely Andalusian White Gazpacho with White Grapes ...
6 ounces of country style crusty bread, soaked in water and squeezed dry
1 tblsp Sherry Vinegar from Jeréz
5 0z. blanced almonds
3 cloves of chopped garlic
5 0z. white grapes ( yes, de-pit )
4 oz. The best Olive Oil E.V. you can afford
4 cups ice water
*** sugar optional
1. place bread in dish and sprinkle with the sherry vinegar
2. let stand 2 minutes
3. grind almonds in Food Processor with garlic and drizzle with E.V. olive oil
4. add 1/2 the bread and 1/2 the ice water and process until creamy
5. press this concoction through a nylon sieve and add remaining water
6. chill thoroughly
7. In either Martini or large Wine glass stemware, add the grapes to each glass and pour in the cold Gazpacho. Garnish with more grapes ...
I have made this with other fruit as well, however, this is the historical recipe from Granada and Málaga ...
Enjoy and look forward to hearing from all of you once again.
Grazie.
Margi. Cintrano