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Here are some recipes for soups that are popular in the Mediterranean Coastal area of Spain. They are characterized by fresh, wholesome ingredients that you may find anywhere in the world. Preparation for Spanish cuisine is simple, and yet the soups are delicious and can be served at an elegant meal, or an outdoor picnic. The gazpacho recipes are thoroughly authentic, and well tested.
Gazpacho - Cold Tomato Soup
Serves 4
This soup is served nearly daily during the hot summer months, and is sort of a liquid salad. It is served ice cold, often with ice cubes floating in the soup. Only prepare Gazpacho with the freshest tomatoes.
- 10 oz of stale bread soaked in water and squeezed out
- 2 cloves of garlic
about 1 1/2 pounds fresh tomatoes
2 onions
2 red and green peppers
1 cucumber peeled
7 tablespoons of extra virgin olive oil
2 tablespoons of red wine vinegar
1 1/2 tablespoon of ice water
Preparation
Combine the the garlic and the soaked bread in a food processor. Process until combined. Add the chopped onion, the chopped tomato, the oil, the vinegar, salt to taste and process until smooth, adding the ice water as needed. Add more salt if needed and strain it. Refridgerate until ready to serve.
Serve with finely chopped tomato, cucumber, pepper, and hard boiled egg as garnishes on the side. Float toasted bread croutons on the soup.
Salmorejo - Gazpacho Cream Soup
Serves 6
Similar to the traditional tomato gazpacho above, but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread for the preparation.
- 6 tomatoes, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 cup sherry vinegar
- 1 cup extra virgin olive oil
- 1 tablespoon salt
- 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
- 1 egg yolk (optional)
- 3 hard-boiled eggs, peeled and finely chopped
- 3 ounces spanish ham, finely chopped (optional)
Preparation
In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.
Working in batches, add the tomato mixture to a blender or food processor and process at high speed until very smooth. For an especially smooth, elegant texture, pass the pureed mixture through a food mill, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
Just before serving, taste the soup and adjust the seasoning with salt and pepper, if desired. Ladle into chilled soup bowls, garnish with the chopped eggs and ham, and serve.
White Gazpacho - from Malaga
Serves 6
- 3 medium cucumbers, peeled and chopped
- 3 cloves garlic, chopped
- 2 cups (16 fl. oz) sour cream or creme fraiche
- 1 cup (8 fl. oz) plain yogurt
- 1 cup (8 fl. oz) chicken broth
- Salt and pepper, to taste
- 1/8 teaspoon Tabasco sauce, or more to taste
To garnish
- Slivered almonds
- Seedles green grapes, halved
Preparation
In two batches, pureé all the ingredients, except the garnishes of almonds and grapes, in a food processor. Combine both batches in a large bowl and refrigerate for several hours or overnight.
Immediately before serving, garnish individual servings with the slivered almonds and grapes.
In extremely hot weather, float a few ice cubes in each bowl just before serving.
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