Sagittarius
Senior Cook
ANDALUSIAN GAZPACHO ..
The wife of Emperor Napolean III, Eugenia De Montijo, was merited and documented for bringing the Andalusian Gazpacho to France in the mid 1700s. In 1747, Gastronomic Historian, Juan de La Mata, documented that tomatoes had not yet, become fashionable in Spanish Cuisine. The original Gazpacho was prepared with: Almonds, day old bread, garlic, Evoo, Sherry Vinegar and Muscat white grapes .. It is called: AJO BLANCA CON UVAS = Garlic with White Grapes.
HERE IS MY STANDARD RECIPE FOR ANDALUSIAN GAZPACHO:
1 Kilo of very ripe red tomatoes ( de-seeded and peeled ) & diced finely.
1 cucumber peeled & de-seeded & diced finely.
1 medium sized minced onion
2 cloves of minced garlic to taste
3 ounces of day old Chapata or Baguette ( I leave out the bread )
1 Large Red Bell Pepper ( de-seeded and diced finely )
1 Very small Green Italian Pepper shaped like a horn ( de-seeded and diced finely )
2 / 3 Cups Spanish Bio Evoo from Tarragona
1/ 8 Cup Sherry Vinegar
2 Teaspoons of salt ( or to your palate )
1 grind of freshly ground pepper
1) Wash and peel cukes & remove seeds, and then sack the seeds of red bell pepper and green Italian pepper ..
2) Mince the onion and the garlic.
3) DICE all other vegetables and the tomatoes very finely.
4) Liquidfy all in a blender of food processor ..
5) Chill for 2 to 3 hours in refrig ..
6) Serve in jumbo size Martini Stemware .. or in a bowl if you prefer.
7) Drizzle with minced hard boiled egg, tiny prawns / shrimp minced and cucumber and tomato pieces.
Enjoy ..
Have a lovely day.
The wife of Emperor Napolean III, Eugenia De Montijo, was merited and documented for bringing the Andalusian Gazpacho to France in the mid 1700s. In 1747, Gastronomic Historian, Juan de La Mata, documented that tomatoes had not yet, become fashionable in Spanish Cuisine. The original Gazpacho was prepared with: Almonds, day old bread, garlic, Evoo, Sherry Vinegar and Muscat white grapes .. It is called: AJO BLANCA CON UVAS = Garlic with White Grapes.
HERE IS MY STANDARD RECIPE FOR ANDALUSIAN GAZPACHO:
1 Kilo of very ripe red tomatoes ( de-seeded and peeled ) & diced finely.
1 cucumber peeled & de-seeded & diced finely.
1 medium sized minced onion
2 cloves of minced garlic to taste
3 ounces of day old Chapata or Baguette ( I leave out the bread )
1 Large Red Bell Pepper ( de-seeded and diced finely )
1 Very small Green Italian Pepper shaped like a horn ( de-seeded and diced finely )
2 / 3 Cups Spanish Bio Evoo from Tarragona
1/ 8 Cup Sherry Vinegar
2 Teaspoons of salt ( or to your palate )
1 grind of freshly ground pepper
1) Wash and peel cukes & remove seeds, and then sack the seeds of red bell pepper and green Italian pepper ..
2) Mince the onion and the garlic.
3) DICE all other vegetables and the tomatoes very finely.
4) Liquidfy all in a blender of food processor ..
5) Chill for 2 to 3 hours in refrig ..
6) Serve in jumbo size Martini Stemware .. or in a bowl if you prefer.
7) Drizzle with minced hard boiled egg, tiny prawns / shrimp minced and cucumber and tomato pieces.
Enjoy ..
Have a lovely day.
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