White Gazpacho Malaga Style Recipes
CHEF JOHN'S WHITE GAZPACHO
This is similar to a classic gazpacho, but with no tomato and peppers.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
- Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
- Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g
1968: MáLAGA GAZPACHO
Provided by Amanda Hesser
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
CHILLED WHITE GAZPACHO
Steps:
- Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
- Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
WHITE GAZPACHO
A different version of the classic chilled soup for you to try. :) Prep time includes chilling. An adoped recipe.
Provided by Julesong
Categories < 4 Hours
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
- In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
- In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
- Season to taste with salt.
- Chill in refrigerator for at least 2 hours.
- Garnish as desired.
- Keep any left over soup in refrigerator.
Nutrition Facts : Calories 207.9, Fat 17.3, SaturatedFat 10.6, Cholesterol 35.1, Sodium 299.8, Carbohydrate 9.8, Fiber 0.8, Sugar 3, Protein 5.2
WHITE GAZPACHO WITH GRAPES (AJO BLANCO CON UVAS) RECIPE
Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to bear fruit.Summer's sun is turning the tomatoes crimson. They'll soon be gloriously ripe and sweet. I've got the first crinkly, thin-skinned green peppers and fat cucumbers, as well as the onions and garlic harvested earlier. A jug of my own extra-virgin olive oil, a chunk of stale bread and tangy lemon juice complete the ingredient list for the season's first gazpacho.The recipe is ever so simple. I whirl the ingredients in a blender, sieve out the bits of skin and tomato seeds, thin the gazpacho slightly with cold water, then pour it into a tall glass and serve it neat -- no restaurant-style garnishes. My garden gazpacho is the perfect antidote to an Andalusian summer. Cool and refreshing, it's a light lunch or an afternoon pick-me-up.Gazpacho, in southern Spain, is older than tomatoes. It probably derives from a Roman dish, a simple gruel of bread and oil. The name "gazpacho" may come from the Latin caspa, meaning fragments or little pieces, referring to the bread crumbs that are an essential ingredient. The Moorish-Arabic influence is evident too, especially in some of the variations on the basic theme, such as a white gazpacho made with ground almonds.None of those forerunners of gazpacho contained tomatoes, considered basic today. That's because tomatoes were unknown in Spain until after the discovery of the New World.Gazpacho belongs especially to Andalusia, southern Spain. Here day laborers working on big estates, in vineyards, olive plantations, citrus groves, wheat fields or cork forests received rations of bread and olive oil for their meals. Bread soaked in water made a simple soup, to which was added oil, garlic and salt for flavor, plus whatever fresh vegetables were available -- tomatoes, peppers and cucumbers in the summer. Everything was pounded together in a mortar or dornillo, a large wooden bowl.Gazpacho provided nourishment, quenched the thirst and sustained a body working in the hot sun.From these peasant beginnings, gazpacho has become quite the cosmopolite, appearing on the menus of sophisticated restaurants in many parts of the world. Recipes from abroad sometimes call for tomato juice, beef broth, ketchup or chile-hot salsa. Unfortunately, something is lost in the translation -- namely, the freshness of gazpacho made with raw ingredients.This is not to say that you can't experiment with the basic gazpacho. For instance, chopped basil -- which no self-respecting Andalusian housewife would add to gazpacho -- is a nice addition, and a dash of piquant Tabasco adds pizzazz.Innovative chefs have had some fun with gazpacho, foaming it, gelling it, adding luxury ingredients such as shrimp and lobster. Chef Dani Garcia (his Marbella restaurant, Calima, has one Michelin star and his tapas venture, La Moraga, will open in Manhattan this year), makes a cherry gazpacho garnished with a drift of queso fresco "snow."Jose Andres, chef of the Bazaar restaurant in Los Angeles, attributes his very authentic gazpacho recipe to his wife, Patricia, who is from Andalusia. He jazzes it up by using yellow and green tomatoes in place of red ones. He also specifies sherry vinegar to give the soup its tang and, in one version, a bit of sweet oloroso sherry to balance the tartness.If there is a single essential ingredient in gazpacho it is extra-virgin olive oil. The oil contributes flavor and, in combination with bread, turns the cold soup into a thick, creamy emulsion. Raw tomato puree is a reddish-pink in color, but the olive oil-bread emulsion turns it a pale, creamy orange.Add even more bread in proportion to the tomatoes and omit the water and you achieve a thick gazpacho "cream," called salmorejo or porra. Salmorejo is served in individual ramekins as a starter, garnished with thin strips of Serrano ham and chopped hard-cooked egg. It also makes a great party dip, accompanied by breadsticks and vegetable dippers.White gazpachoThe basic oil and bread emulsion is also the starting point for white gazpacho, such as ajo blanco con uvas, literally, "white garlic with grapes." Made with ground almonds, garlic, bread, olive oil and vinegar and garnished with grapes, this cold soup comes from the rich Moorish-Arabic heritage. More than the sum of its parts, ajo blanco is both unusual and delicious.Another white gazpacho, made with pine nuts instead of almonds, is thickened with egg. And, for a non-traditional gazpacho, I use pureed avocados for the soup, with a garnish of diced tomatoes.Speaking of garnishes, anyone who has visited Spain in the summer has likely sampled restaurant gazpacho, which usually is served accompanied with little dishes of chopped onions, peppers, cucumbers, tomatoes and croutons.One year, when my garden produced an abundance of cucumbers, I invented a cucumber granita to garnish the gazpacho. Other authentic touches are sprigs of mint, chopped egg, chopped apple or melon. Flavorings are few -- salt, but no pepper -- garlic, cumin, sometimes sweet paprika -- but never hot chile.Right temperatureHow cold is a cold soup? Gazpacho in the fields was made with cool spring water. Even today, purists won't put gazpacho in the fridge, as chilling damps down the sweetness and fragrance of fresh-picked tomatoes. I serve gazpacho, made with cold water, without further chilling -- but I refrigerate what's left for enjoying at a later time. White gazpacho also can be served either room temperature or chilled.I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Think of it as "liquid salad," to be served as a starter or alongside a main course.Gazpacho goes especially well with fried fish, with omelets or with foods from the grill. It's often served as a merienda, an afternoon pick-me-up or snack. I put chilled gazpacho in a Thermos to take on picnics, easy to serve in paper cups. Gazpacho or ajo blanco shooters are great tapa party fare.A Spanish refrain says, " De gazpacho no hay empacho": There's never too much gazpacho.While my tomatoes are in season, I'm happy to serve gazpacho every day. By the end of summer, when the tomatoes are gone, I'll be gathering almonds and cutting grapes to make ajo blanco. And, in the winter, there's hot gazpacho with sour oranges -- but that's another story.
Provided by Janet Mendel
Categories VEGETARIAN, SOUPS, APPETIZERS
Time 25m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak the bread in enough water to cover until it is softened. Squeeze out the water and place the bread in a food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground.
- With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the 2 cups water, then pour the mixture into a pitcher and add remaining water. This makes about 4 1/2 cups gazpacho.
- Serve immediately or chill until serving time. Stir before serving. Serve the gazpacho in small bowls with grapes.
GAZPACHO AJO BLANCO
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.
MALAGA ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
WHITE GAZPACHO
Steps:
- 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
- 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
- 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.
WHITE GAZPACHO MALAGA-STYLE
This is based on a recipe from David Rosengarten's book, The Dean & Deluca Cookbook. He says, "This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We've added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish." Cook time doesn't include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.
Provided by mersaydees
Categories Spanish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slip off almond skins while they're still hot and discard the skins.
- Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
- Strain, season to taste with salt and chill in the refrigerator for several hours.
- When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
Nutrition Facts : Calories 241.3, Fat 17.8, SaturatedFat 2.3, Cholesterol 52.9, Sodium 145.2, Carbohydrate 16.6, Fiber 2, Sugar 5.9, Protein 5.7
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