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Gazpacho

August 28, 2010

What do you do with a beautiful bushel of ripe tomatoes? Make a big ‘ol batch of gazpacho! I called my friend Barbara to borrow her chinois and her mother-in-laws recipe then sent a quick email to my Sisterhood of the Traveling Pans pals to tell them I would not be bringing Paella to our Spanish themed dinner later in the week, my contribution would be fresh gazpacho with loads of fun toppings. Barbara is married to Tomas, origianlly from Seville, and his mother Christina is a fantastic cook of simple Spanish goodness. I’ve gone to their home when she’s visiting to find her lovingly frying up hand cut potatoes in olive oil with Alex and Emma patiently waiting for their “patatas fritas”. Think back to the things your Grandmother made for you and I’d wager you are transported to some pretty happy memories. And that, is the theme for our October gathering of “the Traveling Pans”. In the mean time, use some the gorgeous tomatoes that are available in abundance right now and give this recipe a try. Fellow blogger and member of the Traveling Pans, Mara, tells of our evening together on her blog What’s for Dinner.

Christina Cintado’s Gazpacho

  • 2 Kilos (4.5 lbs) of tomatoes (about 8 medium to large)
  • 1 cucumber peeled and cut into chunks
  • 3 cloves of garlic peeled and cut in half with center removed
  • ½ loaf of day-old french-style bread with crust removed
  • 7 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
  • Cut bread into chunks and soak in cold water for a few minutes before proceeding. in batches, mix tomato, cucumber, garlic and bread in blender. Pour into a large pot and add oil, salt and vinegar. Whisk to mix well. Pass mixture thru the Chinoise or food mill. Allow to chill for a day before serving cold.

    Garnish with chopped hard-boiled egg, chopped cucumber and fried pieces of french bread.

    Soak bread in cold water

    Cut tomatoes into chunks

     

    Remove center from garlic cloves

    After blending, pass mixture through chinois

    In Seville they eat the solids left in the chinois, called salmorejo, for breakfast on toast

    Fry cubes of french bread in olive oil. Drain well on paper towels

    This, more dressed up version, is topped with cucumber, hard boiled egg, crabmeat, avocado, purslane and bread cubes

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    5 Comments leave one →
    1. August 28, 2010 1:43 pm

      This was, quite possibly, the best gazpacho I’ve ever had… including what I had in Spain! I’ll let you know when my recap is up… thanks again for such a great time!

    2. brc permalink
      August 28, 2010 3:58 pm

      Amy how did it turn out the second time you made it??? I love the “dressed up” version with the crabmeat and purslane. Can’t wait to try it!

      My mother-in-law would be proud 🙂

    3. August 28, 2010 4:17 pm

      Looks delish, and very timely with my kitchen counters full of garden tomatoes. Of course, I’d even be happy with just the fried bread… 🙂

    4. August 28, 2010 6:44 pm

      Barbara – it turned out great! and I liked all the different toppings but the simple original version is still my favorite. The fried bread was amazing! I burned the first batch as it went from golden to very dark very quickly. Second batch was great and as Jacqueline said you could eat just that!

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    1. The Sisterhood of the Traveling Pans Visits España | What's For Dinner? |recipes and cooking

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