Gazpacho in Small Glasses
Gazpacho in Small Glasses
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Batchelor, Ian
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Gazpacho -
the Quintessential Summer Soup
Taste the international flavors of 

"Of soup and love, the first is best."
~ Spanish Proverb

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La Belle Cuisine


Classic Gazpacho Andaluz

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Spain's famed gazpacho is the quintessential summer soup

"Cool, vaguely acidic, and faintly sweet, gazpacho (sometimes spelled gaspacho)
is the definitive Andalusian dish, and - with the possible exception of paella -
Spain's most famous culinary export. The word itself apparently derives from
the Spanish caspa, which once had the meaning of leftovers or crumbs (the soup
may well have been made originally with overripe vegetables or vegetable
scraps), but now, somewhat disconcertingly, means dandruff.
There are a number of variations on gazpacho. The famous gazpacho blanco,
or ajo blanco, of Málaga is white, made with garlic, bread, and almonds, and
garnished with green grapes; a tomato-based version from Granada is scented
with cumin; still another one involves fava beans. All gazpachos, though, seem
to have at least three elements in common: bread, oil and vinegar. Unless, of
course, you're in Alicante province, where gaspatxos (a singular noun, despite
the s) is a hearty game stew that has nothing at all to do with the Andalusian versions. But the traditional, tomato-based Andalusian gazpacho is the one
you want to find on your table on a hot day or a warm evening. It's salad in
 blender; summer in a bowl - or in a glass, since you can even quaff it like a beverage. ¡Salud! "


Classic Gazpacho Andaluz

In its native Andalusia, gazpacho was originally served at the end
of a meal. Gazpacho Andaluz was probably invented in Seville.

Serves 4

1 slice country-style bread, about
1 inch thick, crusts removed *
2 small cucumbers, peeled,
seeded, and chopped
2 pounds very ripe tomatoes, seeded
and coarsely chopped
1 clove garlic, peeled and chopped
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil

Optional garnishes:
1/2 bell pepper, seeded, finely diced
1/2 cucumber, peeled, seeded and
finely diced
1 small tomato, seeded and finely diced

* In case you're wondering about the bread,
not to worry. It's definitely authentic.

1. Soak bread for 1/2 hour in a small bowl in water to cover.
Squeeze out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil
and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a
wooden spoon. Gazpacho should be fairly thin. Season to
taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust
seasoning. Serve in individual glasses, or in soup bowls
with garnishes on the side.


Emeril Lagasse's Basic Gazpacho

3 pounds ripe tomatoes, peeled,
seeded and chopped
1/2 pound cucumber, peeled,
seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeño pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime cut into slices
6 slices toasted French bread

Combine all ingredients in a blender or food processor (except
bread and limes), and purée until smooth. Transfer to a large
bowl and refrigerate for 4 hours.
Meanwhile prepare relish.

Gazpacho Relish:

2 tablespoons each - small diced red pepper,
cucumber, red onion and red tomatoes
1 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper

Combine and chill for 1 hour. Ladle out soup into pretty bowls,
top with a large tablespoon of relish, 1 crouton, and a slice of lime.
Yield: 6 servings

More Gazpacho Recipes:
Avocado Gazpacho
Bloody Mary Gazpacho
Chilled Tomato Soup, Gazpacho
Style (Chez Panisse)

Desert Garden Gazpacho with
Margarita-Scallop Seviche

Gazpacho Gold Pacifica Grill
Gazpacho (Lespinasse, New York)
Gazpacho (Thomas Keller, French
Laundry Cookbook)

Gazpacho of Love (Emeril)
Red Bell Pepper Gazpacho
Red and Gold, Gazpacho with Cucumber
Salsa and Crème Fraîche

Shrimp Gazpacho
Gazpacho with Shrimp and
Avocado (Wolfgang Puck)

White Almond Gazpacho with Melon

More Lagniappe Recipes!
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