CLASSIC ANDALUSIAN GAZPACHO RECIPE
If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
- Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
- Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
- Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.
Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 10 grams sugar
SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)
This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Provided by Vanessa Moore
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 9h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
- Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g
ANDALUSIAN CONDIMENT SOUP
Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.
Provided by Soup Queen
Categories Low Protein
Time 2h45m
Yield 12 quarts, 48 serving(s)
Number Of Ingredients 33
Steps:
- Melt butter in a large stock pot (at least 16-quart capacity).
- Add oil and onions.
- Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
- Sprinkle flour over onions and blend well.
- Gradually stir in tomato puree and stock (or water and soup base, see notes).
- Add remaining ingredients and stir until well blended.
- Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
- Be sure to serve soup really hot as the condiments will cool it down.
- Fill bowls with desired condiments, then ladle soup on top.
- *In my opinion, lime, cilantro and sour cream are must-haves!
- I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
- I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
- When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.
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