Peace, Shalom, Salaam my friends,
Ah, Al Andalus! The medieval kingdom of southern Spain, which was rulled by the Moors from North Africa; and for a period of around 500 years was the cultural capital of the Islamic Empire. In Al Andalus Muslims, Jews and Christians lived together and each enhanced the cultural advancement of the other. The strides made in the dissemination and development of philosophy, science, agriculture(including the art of creating pleasure gardens),and the idea of religious tolerance reached a pinacle in Al Andalus. The circumstances I have described above were instrumental in the development of one of the worlds most sumptuous and luxurious cuisines. Although the dishes of Al Andalus are rich, they are generally refreshing and healthful because of their great use of the indigenous olive oil, garlic, legumes, nuts(almonds and pine nuts primarily), herbs, and a wide variety of fresh vegetables that chacterize the region.
Summer is the perfect time here in the United States, especially here in South Texas where I am, to indulge in Andalusian delicacies. If you have never tried the velvety , creamy, highly flavourful and refreshing chilled soups of Southern Spain, specifically Cordoba, Grenada, and Malaga, you have not truly known the joy of Summer dining. The first recipe I wish to share with you is, along with Valencian Paella, a national dish of Spain. I'm talking about Gazpacho de Cordbes, actually I'm going to share with you the classic artisenal version of the recipe, and a less labor intensive version that I use on a regular basis during the summer. I am also going to share with you an equaly delicious and luxurious, if less well known, dish called Ajo Blanco,or White Garlic Soup.
The origins of the bread garlic and olive oil based soups of Al Andalus are ancient, probably present in Hispano-Roman Iberia before the arrival of the Moors. Tomatoes which figure proninantly in the preparation of Gazpacho de Cordbes, of course, did not arrive untill after Columbus returned from the Americas, and therefore are a 15th century development, for which the mediterranean peoples must be exceedingly grateful being that the tomatoe has become synonomus with mediterranean cuisine, but, as usual, I digress.So, Gazpacho de Cordobes,this is definitly my go to recipe for Summer entertaining. This classic version is worth prparing for very special occasions, which is why I must present it here, but for more casual entertaining I rely on a less time consuming version, alright, let's get started.
Classic Gazpacho de Cordobes
3&1/2 lbs. of ripe tomatoes
1 green bell pepper, seeded and chopped
2 galic cloves, chopped
3 slices stale bread, crusts removed
4t. Sherry Vinaigar
4 T. Olive Oil
2/3 cup tomatoe juice
Iced water as needed
salt and blk ppr. to taste
Skin and seed the tomatoes, then cut in to eigths. Place in a large mortor, along with the bread, vinaigar, garlic, salt and olive oil and pound to a paste with the pestal. This takes 15 minutes or so, to get the cositency nice and creamy smooth. At this point add the bell pepper and continue to pound untill the pepper is completly incorporated and of the same consitecy as the rest of the ingredients. Pour this mixture into a large Glass or earthenware serving bowl. Stir in the tomatoe juice, Ice water, and blk ppr. till tou have a cosistecy similar to a bechamel, or tomatoe sauce for pasta. Cover with plastic wrap and refrigerate for an hour to 18 hours before serving
Chef Britt's Everyday Gazpacho
1 lge can V-8 juice
1 lge. can Tomatoe juice
3 slices french style bread, crusts removed
2 cloves garlic
Sherry Vinaigar to taste
Creole Seasoning to taste
1/2Chopped bell peppper, seeded
1/2 chopped, peeled and seeded cucumber
Place the bread garlic, and the oliveoil into the food processor, and pulse in short bursts till pureed. Add the juices, the bell pepper and the cucumber and repeat pulsing process till thouroghly incorporated with the bread and juice mixture. At this point pour into a lge. glass or earthenware serving bowl and stir in vinaigar and creole sesoning( I use Tony Chatchery) to taste. Cover with plastic wrap and refrigerate at least 1 hour or till ready to serve( given that will be within 24 houurs).
For both recipes: To serve; ahead of time prepare croutons from the same bread used in the soup, Boil 2 eggs, peel and chop them, chop 2 lge tomatoes, 1 onion, 1 bell pepper plus the other half from the recipe, and a cucumber as well as the other half from recipe.
Keep all of these separate, in little bowls and alow guests to sprinkle on top of their gazpacho as they desire.
(note:When you remove the soup from refrigeration you may need to add a little more water too reconstitute, because th bread will continue to absorb liquid)
Ajo Blanco
White Garlic Soup
This soup is just summer in a bowl!
4oz. stale white bread,crusts removed
1 cup blanched almonds
2 garlic cloves sliced
5T. Olive Oil
1&1/2 t Sherry Vinaigar
salt and blk. ppr. to taste
Break bread into a bowl and pour 2/3 cup water over, leave for 5 minue drain and squeeze dry.Put the almonds and garlic into a food processor or blender and process untill very finely ground. Add the soaked bread and process again till well combined. Continue to process, gradually adding oil till the mixture forms a smooth paste, Add the vinaigar, then 2&1/2 cups of cold water and process to fully incorporate.Transfer to a serving bowl and season well. Cover and refrigerate at least 2 hours. Remove from fidge and reconstitute with water if needed, ladle into bowls and garnish wit slivered almonds, grape halves and snipped chives( The Complete Spanish Cookbook, Pepitas Arias).
I hope you give these recipes atry during this lazy season and let me know if you didn't think that they were the ultimate Summer dishes. I know.
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