valentine's day recipe:

gazpacho

ingredients

baguette 1 pc
tomato concassé 1 kg
green bell pepper 3 pc
cucumber 1 pc
onion 1 pc
garlic clove 7 pc
extra virgin olive oil 200 ml
granulated sugar 1 tsp
white wine vinegar 90 ml
sherry wine vinegar 2 tbs
water, cold 400 ml

soup production

1. De-seed capsicum and cut into macedoine
2. Peel and de-seed cucumber and cut into macedoine
3. Finely chop onion
4. Peel and crush garlic
5. Either remove all crust or just trim, soak the bread in water and squeeze dry
6. Place the tomatoes, garlic with half the capsicums, cucumber and onion, in a large food processor with the olive oil, salt, sugar, vinegars, and bread.
7. Process until as smooth as possible (do this in two steps if necessary)
8. Pass through a strainer or chinois into a bowl, pressing with the back of a wooden spoon to extract as much liquid from the remaining solid pieces as possible.
9. Stir in the water and add the remaining chopped vegetables
10. Add more vinegar and salt, tasting after each addition, until the flavours are fully developed.
11. Chill thoroughly
12. Correct seasoning and serve in chilled bowls with an ice cube in each, if necessary, to keep the chill

chef notes:

Small bowls with extra chopped vegetables may be served separately, so each guest may garnish to taste.

It must be noted that this is very much a rustic dish and the recipe should be taken as a guideline only, adjusting to suit taste. Because of the type of ingredients this point is important; as the vegetables will always differ in taste, natural sugar content, etc.

A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain. This uncooked soup is usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, breadcrumbs, garlic, olive oil, vinegar and sometimes lemon juice. Gazpacho can be a meal in itself, particularly when extra fresh vegetables such as sliced celery, green onion, cucumber and green pepper are added. Popular garnishes include croutons and diced hard-cooked eggs.

email chef@tallyrand.info