By Michael Minorgan for Curtains Up [email protected]
GAZPACHO
Gazpacho is a wonderful refreshing and cool addition to our summer menus widely eaten in Spain and Portugal and having its origins in the southern region of Andalusia in Spain.
Gazpacho’s roots stem back to ancient times with the moors in Portugal and the Romans in Spain (1). There are now many varieties of this wonderful soup employing such things as grapes, melons, avocado, tomatillos and even fish and seafood. Gazpacho was originally and still is in many places, made with mortar and pestle which it is thought gives the soup a better texture than the use of the food processor that creates a smoother and more non traditional consistency.
This week’s recipe is a ‘two for one’. Try either or both and I am sure they will prove awesome healthy vegetarian additions to your summer meals….Enjoy!
(1) wikipedia
Yellow Gazpacho
Ingredients
- 2 cups corn kernels (from about 3 large ears), divided
- 1 large yellow bell pepper, diced, divided
- 4 large yellow tomatoes (about 2 pounds), cored and quartered
- 1 slice country white bread, crust removed if desired, torn into pieces
- 1/2 cup diced onion
- 3 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/4 cup snipped fresh chives
Preparation
- Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
- Serve garnished with the reserved corn and bell pepper and chives.
Grilled Gazpacho
Ingredients
- 2 pounds ripe plum tomatoes
- 2 small red bell pepper
- 1 English cucumber, peeled and seeded, divided
- 1/2 cup torn day-old bread, (crusts removed)
- 3 small cloves garlic
- 2-3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon pimento, (hot Spanish paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
Preparation
- Preheat grill to medium-high.
- Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the peppers to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the peppers in half and discard the stem and seeds. Place one half in a food processor. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the food processor
- Add half the cucumber to the food processor along with bread, garlic, vinegar to taste, parsley, pimento, salt and pepper. Roughly process Stir in oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
- Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
