Wednesday, July 21, 2010
Salmorejo Cordobes (Spanish Style Gazpacho)
We made a very good Spanish style gazpacho the other night for dinner. I found this recipe on Bon Appetit's website. It was so fresh and delicious. We simply served it with some chopped cucumber, hard boiled egg, and crispy pancetta (or you can use bacon). This is the perfect summer meal for these hot and humid days.
Here is what you need:
1 cups room temperature water
1/2 tablespoon kosher salt
1 cups coarsely torn day old baguette with crust or any type of crusty bread you like
5 plum tomatoes, halved, seeded, coarsely chopped
1/4 cup coarsely chopped onion
1/8 cup sherry wine vinegar
1 tablespoon fresh lemon juice
1/2 garlic clove, peeled
1 cup lightly flavored extra virgin olive oil
2 hard boiled eggs, coarsely chopped
4 slices of pancetta or bacon, cooked till crispy and chopped
1/2 seedless cucumber chopped
Stir water and salt in medium bowl to dissolve. Add bread; soak for 30 minutes. Squeeze excess liquid from bread; reserve soaking liquid.
Puree half each chopped tomatoes, chopped onion, sherry vinegar, lemon juice, and garlic in blender until very smooth. With machine running, gradually add half of bread, adding reserved soaking liquid by tablespoonfuls if mixture is too thick to blend. Puree until very smooth. With machine running, gradually add half of the olive oil. Transfer to a large bowl. Repeat with remaining chopped tomatoes, chopped onion, sherry vinegar, fresh lemon juice, garlic, bread, and oil. Cover and chill at least 2 hours and up to 1 day. Or you can put it into your freezer for 15 minutes if you don't have 2 hours to chill it. Season to taste with salt and pepper.
Divide soup into bowls; sprinkle with chopped egg, bacon, and cucumber. Drizzle with a little olive oil and serve. Serves 4