SPANISH COLD SOUPS: Gazpacho and Chilled Avocado 🌞

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GAZPACHO

This classic chilled soup is deeply rooted in Andalusia. The soothing blend of tomatoes,
SWEET PEPPERS AND GARLIC IS SHARPENED WITH SHERRY VINEGAR, AND ENRICHED WITH OLIVE OIL.
Serving it with saucerfulls of garnishes has virtually become a tradition.



SERVES FOUR

INGREDIENTS
1.3—1.6kg/3—3Ib ripe tomatoes
1 green (bell) pepper, seeded and roughly chopped
2 garlic cloves, finely chopped
2 slices stale bread, crusts removed
60ml/4 tbsp extra virgin olive oil
60ml/4 tbsp sherry vinegar
150m I/Vi pint/% cup tomato juice
300ml/% pint/1 Vi cups iced water
salt and ground black pepper
ice cubes, to serve (optional)
For the garnishes
30ml/2 tbsp olive oil
2-3 slices stale bread, diced
1 small cucumber, peeled and finely diced
1 small onion, finely chopped
1 red (bell) and 1 green (bell)
pepper, seeded and finely diced
2 hard-boiled eggs, chopped

COOK’S TIP
In Spain, ripe tomatoes are used for
salads and very ripe ones for sauces and
soups. No further flavouring ingredients
are needed. If you cannot find really
ripe tomatoes, add a pinch of sugar to
sweeten the soup slightly.

1 Skin the tomatoes, then quarter them
and remove the cores and seeds, saving
the juices. Put the pepper in a food
processor and process for a few seconds.
Add the tomatoes, reserved juices, garlic,
bread, oil and vinegar and process. Add
the tomato juice and blend to combine.

2 Season the soup, then pour into a
large bowl, cover with clear film (plastic
wrap) and chill for at least 12 hours.

3 Prepare the garnishes. Heat the olive
oil in a frying pan and fry the bread
cubes for 4-5 minutes until golden
brown and crisp. Drain well on kitchen
paper, then arrange in a small dish.
Place each of the remaining garnishes
in separate small dishes.

4 Just before serving, dilute the soup
with the ice-cold water. The consistency
should be thick but not too stodgy. If
you like, stir a few ice cubes into the
soup, then spoon into serving bowls
and serve with the garnishes.

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Chilled Avocado Soup with Cumin

Andalusia is home to both avocados and gazpacho, so it is not surprising that this
CHILLED AVOCADO SOUP WAS INVENTED THERE.

In Spain, this deliciously mild, creamy soup is known as sopa de aguacate.




SERVES FOUR

INGREDIENTS
3 ripe avocados
1 bunch spring onions (scallions),
white parts only, trimmed and
roughly chopped
2 garlic cloves, chopped
juice of 1 lemon
1.5mlllA tsp ground cumin
1.5mlAA tsp paprika
450ml/3/4 pint/scant 2 cups fresh
chicken stock, cooled, and all
fat skimmed off
300mlAh pint/1 cups iced water
salt and ground black pepper
roughly chopped fresh flat leaf
parsley, to serve

1 Starting half a day ahead, put the flesh
of one avocado in a food processor or
blender. Add the spring onions, garlic
and lemon juice and puree until
smooth. Add the second avocado and
puree, then the third, with the spices
and seasoning. Puree until smooth.

2 Gradually add the chicken stock. Pour
the soup into a metal bowl and chill.

3 To serve, stir in the iced water, then
season to taste with plenty of salt and
black pepper. Garnish with chopped
parsley and serve immediately.

Both recipes from "The Complete Spanish Cookbook" by Pepita Aris
https://www.thriftbooks.com/w/the-complete-spanish-cookbook_pepita-aris/829063/

Drink Up!

[Retrograde]

1. Ahem- Andalusia may grow avocados

but they originated in Central America, as did tomatoes and peppers. I’ll give them credit for aji blanco, though, another gazpacho variation made with stale bread and garlic - I’ve never been able to replicate the ones I’ve had in Spain.