If you LOVE GARLIC and ALMONDS, Make Spanish WHITE GAZPACHO!
If you love garlic and almonds, make Spanish white gazpacho and win over your friends and family with this 5-minute recipe. It’s a less well-known gazpacho, but I promise White Gazpacho or Ajo Blanco, is a totally addictive silky smooth chilled soup from the south of Spain. While the name translates to white garlic, it is really a showcase for Marcona almonds. And it's almond season in Spain, so it's time to enjoy some almonds at their freshest. It only takes a few minutes to prepare this as a perfect Spanish side dish to a multi-course meal or even Spanish main dish if you are just looking for a light lunch!
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Homemade Gazpacho - Refreshing Summer Soup
EPISODE #74 - Homemade Gazpacho - Refreshing Summer Soup
FULL RECIPE HERE:
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MUSIC: Strange as You
COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days
Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.
PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings
INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar
INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.
DETAILED RECIPE LINK:
Best Gazpacho Recipe - How to make Gazpacho
Best Gazpacho Recipe - How to make Gazpacho. As summer starts to draw to a close, many of us have an abundance of ripe tomatoes and green tomatoes. As far as the green tomatoes go, we have several recipes on our recipe website, cookingsecretsformen.com, such as Green Tomato Soup and Fried Green Tomatoes (links below). Check those out if you have a lot of green tomatoes.
Today, we are going to use ripe red tomatoes and make some Gazpacho. Now I did do a video on How to Make Gazpacho back in August 2020. It was the classic way to make Gazpacho, with a couple of my own tweaks to the recipe.
The Gazpacho we are making today is borrowed from a recent Food & Wine magazine article on summer soups. It’s fairly simple, requires no actual cooking, and is a great starter for summer dinners. It also lends itself to lots of variations in the recipe. All you really need is some ripe tomatoes, some fresh herbs, and a blender.
You can find this recipe at
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00:00 Intro
01:04 Shout Outs!!
02:30 Assemble ingredients
05:45 Make Garnish
06:52 Kitchen Calamity
08:00 Serve Gazpacho
09:12 Bloopers
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Easy Chunky Traditional Gazpacho Recipe
This Chunky Traditional Gazpacho is bursting with the flavors of seasonal fresh produce and is a CINCH to make! The best part? It's even better when you make it ahead and let the flavors meld. This gazpacho is the perfect addition to light summer suppers or busy weeknights when cooking is just not on the agenda! Everyone can adjust the spice level to their own liking- and no one has to know just how SIMPLE it is to prepare this amazing cold soup!
Here is the link to our blog post which includes this recipe:
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Authentic Spanish Gazpacho Recipe
Full recipe:
When I visited Seville, Spain, I was OBSESSED with the gazpacho I had there. An authentic gazpacho recipe is one of the simplest, most perfect dishes – capitalizing on the ripest, freshest tomatoes, a little zing from Sherry wine vinegar, and the best quality extra virgin olive oil which creates a velvety texture.
Although adding bread to thicken the soup is something I thought was mandatory, my favorite gazpacho in Spain did not include bread, and instead, focused on the intensity of the tomato, thickened by olive oil alone.
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