|
Andalusian Gazpacho or Stuff That Dreams are Made Of©
By: Arlene Wright Correll
As I have said many times we love Spain and the last time we went we stayed at about 10 different hotels during the 14 days we were there. Most times we did breakfast and dinner at these hotels, usually taking lunch or our mid-day meal wherever we were sightseeing.
One of the many things I like about Mediterranean dining is that there are lots of vegetables used in their cooking and lots of herbs.
When one travels to different parts of a country, including our own wonderful United States, one gets to try the local cuisine and in Spain one of the two dishes you can count on getting most any place is Paella and Gazpacho.
But Gazpacho when it is made correctly is the most wonderful taste on one’s tongue.
For gardener’s who basically have all these ingredients in their organic garden then this recipe or one similar should be made part of their summer meal planning.
Most of us see gazpacho in Mexican/American restaurants made as a sort of mild salsa looking deal. However, here is a good recipe that can be served as the finished recipe but it can also be pureed once it is cooked and then served in elegant glasses for an extra bit of finesse. My favorite way is to puree it and it becomes a delightful, smooth, pink, cold ambrosia of the Gods!
Andalusian Gazpacho
Ingredients
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups cooked navy beans,
rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper,
green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and
tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust
spices and seasonings to taste. Chill in refrigerator at least 4 hours before
serving cold.
I love serving this in stemmed glasses such as large burgundy glasses or an Embassy Cocktail Champagne glass just for the elegance of it whether I am having it alone or serving it to guests. Of course a bowl does just as well.
Author Resource:-> For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, "All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site."
Article From Organic Gardening Articles
|
