With Spain on my mind, visions of warm weather, tapas and Rioja have been dancing through my thought bubble. It's cold here, the trees are bare and the days are short. It would be so much more delightful to be in Marbella or Cadiz about now, but I will have to be satisfied with some Gazpacho and tapas for dinner tonight.
Gazpacho reminds me of pleasant times ... slurping it up in Spain, enjoying a bowl at our favorite DC tapas restaurant, Jaleo, and whipping it up at home for family and friends.
This chilled soup is a perfect reminder that warm weather will eventually arrive and, although I can't be in Spain, I can enjoy a little taste of it right here in my own kitchen. Serve it as a meal along with some tapas, or use it instead of a salad course for a Spanish dinner party. And don't forget to add a glass of sangria, perhaps more of an American thing, but fun just the same.
Gazpacho
(Serves 6 to 8.)
• 1 1/2 cups coarse bread crumbs (about 2 slices sandwich size, can substitute gluten-free bread for a GF dish)
• 1/2 cup extra virgin olive oil
• 2 garlic cloves
• 1/2 large red onion, chopped – reserve 2 tablespoons for garnish
• 1 cucumber, peeled, seeded and chopped – reserve 2 tablespoons for garnish
• 1 red bell pepper, seeded and chopped – reserve 2 tablespoons for garnish
• 4 ripe tomatoes, peeled, cored and chopped
• 2 cups chilled tomato juice
• 2 cups chilled water
• 1/4 cup red wine vinegar
• Salt and pepper to taste
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| Gazpacho |
Process until they form a smooth paste, stopping to scrape down the bowl. Setting aside the reserved vegetables, add the remaining onion, cucumber, bell pepper and tomatoes and process until smooth.
Transfer to a bowl, cover tightly and refrigerate until well chilled.
When ready to serve, stir in the tomato juice, water and vinegar. Season to taste with salt and pepper. Ladle the gazpacho into chilled bowls and garnish each portion with a spoonful of the reserved vegetables.
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