Gazpacho

Gazpacho, Ajo Blanco, Salmorejo, Orange Porra, Porra a  © Michelle Chaplow
Gazpacho, Ajo Blanco, Salmorejo, Orange Porra, Porra and Cherry Gazpacho © Michelle Chaplow

WHEN IS A GAZPACHO, NOT A GAZPACHO? WHEN IT´S A PORRA , An Ajo Blanco, OR A SALMOREJO OF COURSE.

 

Gazpacho is one Andalucia's trademark dishes and a sign that summer is truly here. Why not try out some of these recipes suggested by food writer Janet Mendal, with Porra recipes from the kitchens of Arte de Cozina in Antequerra and a special Cherry Gazpacho recipe from Alfonso Rodriguez.

 From the traditional Gazpacho Andaluz to some slight variations on the theme, there's sure to be something refreshing to please your tastebuds.

Begin by washing the vegetables well with cold water, then chop and mix with the rest of the ingredients in a saucepan. Blend all the ingredients together and pass them through a colander. Chill… More →

This is a type of cold, thick soup, typical of villages in the Antequera region, that gets its name from the tool with which it is made, the pestle (porra) and mortar; it can also be made by hand… More →

Porra is a thick cold soup that, like most cold soups or gazpachos (porras, ajoblancos, salmorejos catana, mazamorra, ardoria, pimentón, aguaíllo etc) is defined in the dictionary as ´A type of… More →

Slice the bread thinly and toast it. Break it into bits and put in a tureen. Put the water in a pan and bring to a boil. Drop in the tomato for 1 minute, then remove. Skin the tomato and mash it… More →

In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10… More →

Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the… More →

Soak the bread in water to cover, then squeeze it out. Place in blender or processor with the pulp from the peeled avocados, the onion, green pepper, cucumber and salt. Process until puréed. Add… More →

This white gazpacho, typical of Málaga, is usually made with ground almonds, preferably "green" or freshly harvested ones. In the springtime, ground fava beans (habas) are substituted. If it’s too… More →

This is essentially gazpacho without the water. Serve it as a starter in individual ramekins, accompanied by bread. Or use it as a dip for raw vegetables such as carrot sticks, pepper strips,… More →

A note about tomatoes: vine-ripened tomatoes are one of Spain’s summertime treats. If possible, buy the big, beefy ones. Even if they are slightly green, they will ripen in a few days. Avoid the… More →

Summer just isn´t summer without gazpacho copyright Michelle Chaplow
Summer just isn´t summer without gazpacho

 

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