You’d think by now I’d have learned I can’t start cooking at 9:30 p.m. and hope to eat at a normal time. 🙂
But, alas, I apparently have not. A busy day at work combined with a 5 mile walk got me ready to cook at my late start time. But hey, Spanish dish = Spanish dining time?
In addition to tortillas, mi familia in Spain served gazpacho quite often. Though, it was store bought and the version from the box was smooth. The recipe I found called for a more chunky approach and I was quite willing to try it. I did run into a few speed bumps along the way though.
For instance, I wasn’t entirely sure if regular white vinegar or white wine vinegar could be used interchangeably. Google told me no, so I did buy some white wine vinegar at the store.
I also discovered that my big blender doesn’t work so well when blending vegetables. (Don’t worry, I cut it into chunks before I really tried to blend it. I just wanted to see how it would work)
Little food chopper to the rescue! You rock mini food processor.
Ingredients: 1 cucumber halved and seeded, 4 plum tomatoes, red onion, 2 peppers (I used green, the recipe called for red), 3 garlic cloves minced, 3 cups tomato juice, 1/4 cup olive oil, 1/4 cup white wine vinegar, pepper to taste
Directions: Chop the veggies into cubes and put them in the processor. Pulse until the veggies are coarsely chopped. (I may have over processed a bit) Put them all into a big bowl and then add the juice, olive oil, vinegar and garlic. Sprinkle with pepper and then chill before serving.
Big bowl of gazpacho…
I let it chill for about a half hour. I was really hungry, so I just couldn’t wait any longer! I was really nervous about tasting it though. I wasn’t sure if I would like it or if I had screwed it up.
It was still too warm when I tried it, so I only had a few bites and ate a turkey cheese wrap instead. The gazpacho struck me as a little too oily though, but I’m not sure if that was because it wasn’t cold enough yet or not. There was also a bit of an aftertaste that I wasn’t crazy about and couldn’t totally identify. It was just like a really bad, oily salsa. So, I’m going to try it tomorrow when it’s colder and see what I think. But so far, I’m thinking I just need to go find a store that sells it and buy it there.
In the meantime, does anybody out there have a good gazpacho recipe?