Recipe(tried): Gazpacho

Barbara Norman in her The Spanish Cookbook, first published in 1967, has a whole chapter dedicated to GAZPACHOS. Typical of La Mancha or of Andaluc a, there are some thirty classic versions and variations of this ancient dish.

Gazpacho is not always liquid, nor it is always iced, nor does it always contain tomatoes. She gives recipes for Gazpacho Sevillano, Andalusian Gazpacho, Gazpacho of Madrid and the Malagan Gazpacho that is also known as AJO BLANCO CON UVAS, and that was and still is, with variations greatly cherished in PR. That is the white Gazpacho.

But to be fair I will have to mention a great salad Known in the south of PR as Gazpacho, that is not liquid at all. In a previous Article I compared it to the Italian Exqueizada, but I think it is really know as a solid Gazpacho. That is the one that is my favorite and perhaps with a few substitutions you can try it. Let me tell you that for our taste it is delicious. I am including my mother's Version. Thanks for asking dear friend!

GAZPACHO
This is the recipe, as it was prepared by my mother but with a few variations.

12 Export Soda Cracker
3 large very red tomatoes
1 1/2 lbs. salt cod fillets
1 LB potatoes, peeled, boiled and cubed as for potato salad
4 hard boiled eggs
1 TB cocktail capers in brine, drained
1 white onion in slices
1 red sweet pepper chopped
1 green sweet pepper chopped
1 cup olive oil
1/2 cup balsamic vinegar (mami used white cider vinegar)
1/2 cup pimento stuffed olives chopped
2 garlic cloves chopped
1/2 cup cilantrillo (Chinese parsley) chopped
Salt and pepper to taste
1 TB honey
1/2 cup slivered almonds
1 cup petit pois Le Seur.

Soak the salt cod in water for 24 hours, frequently changing the water. Drain and shred with your fingers. In a clay escudilla or a big crystal bowl, begin by putting the soda crackers in the bottom. Then, mix in the order given all the solid ingredients and place them over the soda crackers. Mix the vinegar, oil and seasonings. Mix the marinade and moisten the salad without moving or mixing it. Cover and refrigerate for at least 24 hours.

To serve: Serve from the bottom, up. Can be used as a salad, first course or appetizer. A good idea is, if you want to serve it as a light salad, to accompany it with boiled root vegetables and avocados. IT IS DELICIOUS.