Spanish Recipes

White Gazpacho

white gazpacho 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

Ingredients

  • 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

To garnish

  • Slivered almonds
  • Seedles green grapes, halved

Preparation

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.

See Also...

Delicioso - 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 garlic sauce.
  • 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 shelf.

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