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Spanish Recipes Search
Spanish Regional Cuisine
This dish is a modern adaptation of Malaga's Ajo Blanco (white almond soup).
Unlike the ajo blanco, however, this version omits the almonds and relies on
sour cream and yogurt for its unmistakable creamy texture. Almonds are reserved
for a crisp garnish.
- Serves: 6
- Preparation time: 15 min. plus chilling time
- Difficulty: easy
- 3 medium cucumbers, peeled and chopped
- 3 cloves garlic, chopped
- 2 cups (16 fl. oz) sour cream
- 1 cup (8 fl. oz) plain yogurt
- 1 cup (8 fl. oz) chicken broth
- Salt and pepper, to taste
- 1/8 teaspoon Tabasco sauce
- Slivered almonds
- Seedles green grapes, halved
In two batches, purée all the ingredients except for the almonds and grapes
in a food processor. Combine both batches in a large bowl and refrigerate for
several hours or overnight.
Immediately before serving, garnish individual servings with the slivered
almonds and grapes.
- The Regional Cooking of Spain
Culinary Tour of Spain - Hardback
'¡Delicioso! The Regional Cooking of Spain' is a fine companion to Penelope
Casas's celebrated culinary standard 'The Foods and Wines of Spain'.
This time she divides the multi-cultural peninsula into seven different
cuisines, and reflects the ethnic characteristics of each region.
- The Northern Coastal Region is that place of sauces, so she gives us
Caldo Gallego -- a soup from the Celtic region of Galicia. She also presents
us with Asturian Bean Stew (Fabada), and Basque bacalao (Cod) in a creamy
- The Northeast Region she calls the region of peppers, including a pepper
and egg plant pie, and from Aragon a roasted duck in quince sauce.
- From Catalunya and Majorca, the region of casseroles, come crisp pasta
with garlic mayonnaise sauce, a seafood casserole with romesco sauce, and a
Mallorcan stuffed pork loin.
- From the planes of La Mancha comes a garbanzo stew (cocido) which even
Don Quijote would relish, as well as some wild game dishes.
- Then from the southeastern coast we have some of Penelope's excellent
array of paellas -- recipes which are as delicious as they are fool proof.
- Andalucía gives us great gazpacho cold soups and Moorish flavors, such
as chicken in pomegranate sauce.
- And the Canary Islands offer spicy dipping sauces.
All in all you will be adding a sophisticated and versatile volume to your