Best 3 Gazpacho Cordobes Recipes
**Gazpacho Cordobes: A Refreshing Taste of Andalusia**
In the heart of Andalusia, Spain, lies the captivating city of Cordoba, renowned for its rich history, stunning architecture, and delectable cuisine. Among its culinary treasures, gazpacho Cordobes stands out as a vibrant and refreshing cold soup that embodies the essence of summer. Unlike its more famous cousin, gazpacho Andaluz, gazpacho Cordobes boasts a unique blend of ingredients and flavors that create a symphony of textures and tastes. This traditional soup is a culinary journey, transporting you to the vibrant streets of Cordoba, where the sun-kissed tomatoes, crisp cucumbers, and aromatic herbs come together in perfect harmony. As you indulge in this chilled delight, you'll discover a symphony of flavors that dance on your palate, leaving you refreshed and invigorated. Whether you prefer a classic gazpacho Cordobes or a modern twist with added fruits or vegetables, this versatile soup offers endless possibilities for customization. Embark on this culinary adventure and savor the authentic flavors of Andalusia with our carefully curated gazpacho Cordobes recipes.
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
CORDOBAN 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, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Tips:
- For the best flavor, use ripe, in-season tomatoes. Heirloom tomatoes are a great option, as they have a more intense flavor than regular tomatoes.
- If you don't have a blender, you can use a food processor or immersion blender to make the gazpacho.
- To make the gazpacho smoother, strain it through a fine-mesh sieve before serving.
- For a more refreshing gazpacho, chill it in the refrigerator for at least an hour before serving.
- Garnish the gazpacho with your favorite toppings, such as croutons, diced cucumbers, or chopped hard-boiled eggs.
- Serve the gazpacho with a side of bread or crackers for dipping.
Conclusion:
Gazpacho Cordobes is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be customized to your own taste. Whether you like it spicy, mild, or somewhere in between, there is a gazpacho Cordobes recipe out there for you. So next time you're looking for a quick and easy meal, give gazpacho Cordobes a try. You won't be disappointed.
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