Gazpacho
Gazpacho is a cold tomato-based soup and is a speciality of
Andalucía, served in restaurants and bars. In bars,
it tends to be more liquid and is drunk from a glass whereas
in restaurants it is normally served in a bowl with a garnish
of chopped vegetables. Depending on who makes it, it can vary
from a watered-down orange liquid without much taste to a
deliciously refreshing drink. Being an ardent fan of tomatoes,
gazpacho is my favourite soup. The important thing is to chill
it thoroughly before serving. Some people add ice but this
tends to water it down too much. In Córdoba, they make
a thicker variation called Salmorejo. Once again, there are
many different ways of preparing it but here’s my recipe:
INGREDIENTS:
- 1½ kg red tomatoes, peeled and roughly chopped
- 1 small onion, chopped
- 1 green pepper, chopped
- 2 - 3 cloves garlic
- 1 small cucumber (or half a long cucumber), chopped
- 1 small bread roll, soaked in water
- olive oil
- white wine vinegar
- salt
- water
RECIPE:
There are two ways of preparing gazpacho: you can either use
an electric food processor/blender and then pass it through
a sieve, or you can use a food mill (a mouli). The important
thing is to get rid of all the pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large
bowl. Then squeeze the water out of the bread roll and add to
the tomato/vegetable mixture. Add two tablespoons of olive oil
and a tablespoon of vinegar. Season with salt and blend well.
Check the taste and add as much water as necessary depending
on whether you will be drinking or eating it with a spoon. Chill
thoroughly before serving. If you are using bowls, finely chop
some cucumber, green pepper, tomato, and hard-boiled egg to
use for the garnish.
Habas con Jamón
This is a delicious dish best made with fresh broad beans
and mountain-cured Serrano ham. It works best with large spring
onions or scallions, which have a gentler flavour than normal
onions. It is definitely one of my favourites.
INGREDIENTS:
- 2 kg broad beans, podded
- 100g mountain-cured Serrano ham, chopped
- 2 small onions, finely chopped
- 2 cloves garlic, crushed
- olive oil
- salt
RECIPE:
First, heat the oil in a frying pan and then add the chopped
onion and garlic. Fry gently until soft and then add the ham
and fry for another 5 minutes. Add the broad beans and stir-fry
for another couple of minutes. Cover the frying pan and turn
the heat down very low. Cook on a low heat until the beans
are soft (add a little water if necessary). Season with salt.
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