Sunday, July 09, 2006
Une soupe couleur rubis - Gazpacho Andaluz
[A ruby-red soup - Gazpacho Andaluz]
It seems i am into colours at the moment. Pink
I reckon it might be because of the summer; I don't know about you, but when in summer i agree eating is only brightly coloured food.
This gazpacho andaluz is a great example = intense red
soup sprinkled with emeralds
, gold chunks
What a paradox for a soup that was originally made of stale bread, garlic, olive oil, salt and vinegar!
Though, a soup known as ajo blanco
[white garlic] is still eaten in Andalusia.
Ajo blanco is a bread, almond and garlic soup served sprinkled with green grapes and drizzled of olive oil
This soup appears to be quite close from the original gazpacho and sounds very interesting.
I can't wait to try it so I can finally sample this intriguing taste!
But this is another story...
Gazpacho is a good hint of what summer food
should be: straightforward, refreshing and stunning-looking.
I think that in general, Mediterranean food offers the greastest possibilities regarding summer food.
Rich in vegetables, fruits, nuts and fish. It doesn't only sounds good but is good in taste and for your body.Straightforward
– isn't Mediterranean food based on simple flavours combined in the easiest way and just relying on the quality of the produce?Refreshing
– vegetables and fruits are packed with water and vitamins.Stunning-looking
– beautiful vibrant colours. Think olive oil, peppers, red onions, fresh herbs...Gazpacho andaluzThis soup is so easy to make and a real delight to eat. Very fresh it makes a great entrée but could also make a lovely light lunch if you add freshly cooked seafood to it just before serving.
I love the way Neil Perry makes it: instead of grinding the vegetables in a mortar and pestle to get a nice texture, he suggests making a smooth soup and then sprinkling over diced tomatoes and peppers.
400g vine-ripened tomatoes, peeled, desseded and roughly diced
1 small cucumber, peeled and roughly diced
2 red peppers, peeled and roughly diced
1/2 green pepper, peeled and roughly diced
2 large red chillies, split, deseeded and chopped
1 fat garlic clove, finely chopped
1 brown onion, chopped
1 tbsp red wine vinegar
60ml extra virgin olive oil (fanny: I only used 30ml)
sea salt and freshly ground pepper
Tabasco sauce for the confetti
1 vine-ripened tomato, peeled deseeded and very finely diced
1/2 small cucumber, peeled deseeded and very finely diced
1 red pepper, very finely diced (fanny: I used a yellow pepper instead)
1/2 green pepper, very finely diced
1 small red onion, very finely diced
Put all the ingredients, except the extra virgin olive oil and seasoning in a blencer and add 125ml water. Blitz for at least 1 minute, until the mixture is smooth.
Sieve into a bowl and stir in the olive oil. Season to taste.
Chill for at least 2 hours.
In another bowl, mix all the confetti ingredients together and set aside.
Divide the soup between four glasses, sprinkle with the confetti and drizzle with olive oil.
If you like a bit of heat, add some Tabasco.
Labels: make a meal of it, recipe inside
Ninnie said something sweet:
Magnifique! Comment résiter?!?
- 09 July, 2006 13:47
Laudy said something sweet:
La photo est superbe !!!
- 09 July, 2006 14:03
béa said something sweet:
le rubis est ma pierre préférée : quelle bonne idée de nous en offrir !
- 09 July, 2006 17:09
sylvie said something sweet:
Superbe verrine, j'adoooore la couleur !
- 09 July, 2006 17:43
Sam said something sweet:
And the best thing about COLD soup is that it doesn't matter how long you take to photograph it! Lovely picture, Fanny!
(Allez les Bleus!)
- 09 July, 2006 17:56
Alhya said something sweet:
Splendide! quelle photo!!!
- 09 July, 2006 19:15
AnneE said something sweet:
magnifique, difficile de dire autre chose tellement tu as réussi à mettre en valeur cette soupe.
- 09 July, 2006 19:55
anna said something sweet:
It has been a while since I called in at your site, but I have to tell you that it is looking really manifique! Your pictures are simply gorgeous. I love the fact that your images are so colour rich, and they are so appetising too.
I hope you don't mind, but I would like to 'tag' you for the latest Meme that is circulating. Please go to my posting for more information.
I promise to return here soon, so as not to miss out on any more of your postings!
- 09 July, 2006 20:08
Natalia said something sweet:
What beautiful colors! I love eating bright foods, especially in the summer
- 10 July, 2006 00:27
geneve said something sweet:
I agree, Mediterranean food is the best summer food. I find that it's the kind the I prepare most often this time of year...
- 10 July, 2006 03:01
lilizen said something sweet:
- 10 July, 2006 18:15
J said something sweet:
hi fanny, gorgeous picture and post - that gazpacho looks like a shot of pure sunshine in a glass...simply beautiful! ps: i adore that neil perry title too :)
- 10 July, 2006 20:48
Helen (AugustusGloop) said something sweet:
Gorgeous photo. Love the colour contrast between the red and green, not to mention your poetic description of the sprinkling of valuable gems!
- 11 July, 2006 02:17
gilly said something sweet:
Bonjour Fanny! Another beautiful photo! It captures the description wonderfully - straightforward, refreshing and stunning! Magnifique!
- 11 July, 2006 13:41
Rachael said something sweet:
- 11 July, 2006 19:28
Back to foodbeam