I’m b-a-a-a-c-k!!!!!
And Texas did not disappoint – it was HOT! Well, at least to this native Southern Californian. Having never lived more than a mile from the beach I am just not used to temps over 90 degrees. Now, occasionally the mercury rebels and goes outside of it’s normal 60 – 80 degree range here – and like any self respecting Southern Californian, I do my fair share of complaining… and then of course figure out how to deal with it sans air conditioning.
Growing up, whenever the mercury headed into the 90 degree range, my mother’s solution was to make gazpacho – it not only cooled everyone down but it also made great use of the excess tomato harvest. Over the years my mother made several different kinds – a chunky style laden with cucumbers, onions, cilantro, garlic and lime and a smooth version that she flavored with sherry and almonds. I always loved both and over the years have played with and tweaked both of her recipes.
When the August issue of Bon Appetit magazine came out and I saw the recipe for Salmorejo I was intrigued since I had never heard that name before in all the years I’ve eaten and made this soup. Going back to my mother’s recipe, it was simply called “Smooth Gazpacho” and to this day I have no idea where it came from. Her version did not call for toasted bread to thicken the soup and so, inspired by the recipe in Bon Appetit I tried adding it to my version and loved the result which I’m calling Spanish Gazpacho – and I hope you do too!
This soup is great to pair with a big salad and some crusty bread for lunch or dinner and works really well as a starter. It also works great as an hors d’oeuvre – just pour it into shot glasses!!!
Spanish Style Gazpacho
Ingredients
- 4 large ripe tomatoes, halved, seeded and grated
- 1/2 cup roasted pequillo peppers I used Melissa's
- 4 slices toasted sliced white sandwich bread, crusts removed
- 4 cloves of garlic peeled
- 1 tsp. smoked paprika
- 1/4 cup toasted slivered almonds
- 1 to 1 1/2 Tbsp. sherry wine vinegar to taste
- 1/4 cup canola oil or 1/2 spanish olive oil and half canola
- salt and white pepper to taste
Garnish (optional)
- 4 oz. manchego cheese
- 2 - 3 oz. Serrano ham
- 4 bamboo skewers
Instructions
- Seed the tomatoes and, using the large holes of a box grater, grate the tomatoes over a large bowl, making sure to catch all the juices.
- Transfer the tomatoes to the bowl of a food processor or blender. Add the pequillo peppers, bread, garlic, almonds and 1 Tbsp. of sherry vinegar. Season with salt and white pepper. Blend the soup for about 3 minutes until finely pureed. With food processor/blender running, drizzle in the oil.
- Taste and adjust seasonings.
- Refrigerate until cold and serve.
louise says
August 1, 2011 at 8:54 pmnancy, you have such a beautiful eye for food and photography- really enjoy looking at your work, pretty pretty. glad to hear you are having a lovely summer.
louise
Nancy says
August 8, 2011 at 3:45 pmThank you Louise!! Since I drool over your photos that means a lot to me!! Hope all is going well with the Fair!
lisaiscooking says
August 2, 2011 at 11:18 amHope you had a great time in Texas! Sorry about our horrible heat. I’m counting the days until October when it might cool down a little. Your gazpacho looks like a perfect soup for hot days. The piquillo peppers and bread for thickening sound great!
Nancy says
August 8, 2011 at 3:44 pmHi Lisa!!
It was definitely hot by So Cal standards! I loved the pequillo peppers in this – a nice little pop of heat!
Sylvie @ Gourmande in the Kitchen says
August 3, 2011 at 2:40 amLove those garnishes! A great party appetizer.
Nancy says
August 8, 2011 at 3:43 pmThanks Sylvie!! Served this at a party recently and everyone loved it.
Judy says
August 3, 2011 at 5:23 amGazpacho is one of those things I wish I like more, it always looks so lovely. Maybe I just haven’t tried the right one …
Nancy says
August 8, 2011 at 3:42 pmHi Judy!!
If you like tomato soup, you would probably like this one!!
Lucy Lean says
August 3, 2011 at 2:01 pmYum! Bring some on the boat tomorrow?!!! Looking forward to seeing you bright and early.
Allison [Girl's Guide to Social Media] says
August 3, 2011 at 4:14 pmWelcome back. We missed you!
Nancy says
August 8, 2011 at 3:42 pmAwww…. thanks Allison. It is good to be back!
Marla {family fresh cooking} says
August 3, 2011 at 4:37 pmOh how I love a great gazpacho – but what has me here are those cute skewers you put on top. This makes this chilled soup extra special 🙂
Nancy says
August 8, 2011 at 3:39 pmThanks Marla!! The skewers are fun and this makes a great little appetizer!
the urban baker says
August 3, 2011 at 7:24 pmI love spanish gazpacho and your photos make me yearn for Spain. I love the little foodie accessories at the top of your glass. I need to come to your house to get a little bite of Spain…beautiful photos, Nancy!
Nancy says
August 8, 2011 at 3:38 pmThanks Susan!! Spain is definitely on my bucket list – may have to wait until we are through the college years though … I thought kids were expensive before this but wow, college is pricey!
Kristen says
August 3, 2011 at 7:40 pmTX is hot, isn’t it? Just such a different kind of hot!
This gazpacho looks delicious and I love the photos!
Nancy says
August 8, 2011 at 3:37 pmThanks Kristen!! Yeah, it’s gonna be an adjustment for him since our weather generally stays between 60-80 degrees. College is definitely a learning experience in more ways than one!
Magic of Spice says
August 4, 2011 at 12:12 pmWonderful recipe! Love that gorgeous color, interesting addition with the bread…will have to try it 🙂
Nancy says
August 8, 2011 at 3:35 pmThanks!! The bread makes a difference – gives the soup a bit more texture and heft – and a great way to use up a little extra bread!
Georgia Pellegrini says
August 4, 2011 at 8:06 pmThe color of this is breathtaking! I’ve never seen a color that bright for gazpacho before : )
Nancy says
August 8, 2011 at 3:34 pmHi Georgia!!
Thank you!! I didn’t even boost the color in the photograph -that is really what it looks like!
Lana says
August 9, 2011 at 3:44 pmWhat a perfect summer dish! And I love the name Salmorejo (I studied Italian in college and I appreciate the melody of the words, Spanish included). I am drowning myself in heirloom tomatoes here in Serbia, and I just wonder if my parents would embrace this gazpacho:)
Great photo!
Nancy says
August 11, 2011 at 11:14 amHi Lana!
Hope you are having fun with your family! I agree with you – the word Salmorejo is beautiful – and I can even say it!!! I bet your parents would like it – if they like tomato soup they definitely would!
Deborah Dowd says
August 12, 2011 at 3:33 amThis looks amazing, and I love the shot glass idea! Perfect for a summer party.
Carolyn Jung says
August 12, 2011 at 9:02 amThis would be great for a party. So glam looking. And who can resist summer tomatoes in a refreshing sip like this?
Nancy says
August 13, 2011 at 9:54 amHi Carolyn!!
I served these at a recent party and they were a big hit – and the summer tomatoes do “make” this dish!! Thank you for stopping by the Table!!
Angie @ Bigbearswife says
September 8, 2011 at 12:44 pmThat picture is beautiful! bet the food is great too!
Nancy says
September 8, 2011 at 6:03 pmThanks Angie!! Very simple cake but the fruit makes it!
miguel says
July 11, 2012 at 2:33 pmHi Nancy,
your post is promising, but I think you should call it “spanish fantasy” gazpacho. In fact is a mix of the three best known andalusian cold soups: gazpacho, salmorejo and ajoblanco; plus a “tapa” of spanish delicacies, one of which usually goes with salmorejo. Not bad, really, but is far from what you can call a spanish gazpacho. Aaah… by the way, NO CANOLA OIL, just extra virgin olive oil, andalusian or sicilian, and a tip: a bit of cumin. Congratulations.
Nancy says
July 16, 2012 at 1:38 pmHi Miguel,
Thanks so much for your feedback… and you are right it’s isn’t a “traditional gazpacho in any way, shape or form… but it is good and that I think is what counts!!!