Simple Spanish Food is a blog written by a guy from Florida who fell in love with the cuisine when vacationing in Spain, then fell in love again when he discovered it was a solution to his cholesterol problems. The recipes (such as this gazpacho prep) are adjusted for American cooking methods but without adjusting the flavors. Like me, he’s going for maximum results with a minimum of stress.
Simple Spanish Food seems to be sponsored by La Tienda, a mail order source of quality Spanish ingredients. They have frequent sales so go ahead and sign up for their email while you’re on the website. Check it out.
If you love gazpacho, as I do, you’ll groove high on ajoblanco, another cold soup that is ideal for hot weather (highs are now close to 100º F here in Madrid, typical for July). “Ajoblanco” means white garlic. Please do not feel threatened by the leading role played by raw garlic in this soup. Neither your olfactory apparatus nor your papillae will be wiped out by the garlic, which is elegantly toned done by the unctuous presence of ground almonds. Here’s the recipe:
Ajo Blanco
Ajoblanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup’s delicate creaminess.
* Serves 4 to 6
* 15 minutes preparation plus chilling time
* Difficulty: Medium
Ingredients
* 1 cup (6 oz) blanched almonds
* 4 slices crustless white bread, soaked in cold water for 5 minutes
* 3 garlic cloves, sliced
* 5 tablespoons olive oil
* 2 1/2 cups (20 fl. oz) cold water
* 2 tablespoons sherry vinegar
* Salt
* 1/2 cup (3 oz) seedles green grapes
To garnish
* Toasted slivered almonds
* Chopped fresh parsley (optional)
Preparation
Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed.
Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.
I’ll check out the Floridian’s website. Meanwhile, here’s a good site for Spanish recipes http://www.spanish-food.org/meat-stews-migas.html
I failed to proof my comment. “toned done” should have been “toned down”.
Thank you Phil! What a treat and something I will try this week in New York, where temperatures are not all that far off 100 degrees.