Recipe: Gazpacho for Fredda

GAZPACHO
Source: The Silver Palate Cookbook, page 55
Note from the authors: We like to ladle GAZPACHO into chilled heavy mugs, as a sippable summer first course while the steaks are grilling. Garnish each portion with a crisp fresh scallion.

6 large ripe tomatoes
2 sweet red peppers
2 med. sized yellow onions
2 large shallots
2 large cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups canned tomato juice
3 eggs lightly beaten
pinch of cayenne pepper
salt & pepper to taste
1/2 cup chopped fresh dill

Wash & prepare the vegetables. Core & coarsely chop the tomatoes; save the juice. Core, seed and coarsely chop peppers. Peel & coarsely chop onions & shallots. Peel, seed & coarsely chop cucumbers. In a bowl, whisk together the vinegar, olive oil, reserved tomato juice, canned tomato juice & eggs. In a blender or processor with the steel blade, pure the vegetables in small batches, adding tomato juice mixture as necessary to keep blades from clogging. Do not pure completely; the GAZPACHO should retain some of its crunch. Stir in cayenne, salt & pepper to taste & dill. Cover & chill for at least 4 hours. To serve: stir, taste & correct seasonings & laddle into chilled soup bowls or mugs.

Serves 8-10

This same recipe appears at Page 106 of THE NEW BASICS COOKBOOK by the same authors.

Because of our Spanish heritage GAZPACHO is not a new idea for us in Puerto Rico. Particularly in the Southern towns, where I come from, there is a delicious salad, based on another one brought to Puerto Rico from Catalu a, Spain, that can be served as a whole meal (with Salt Cod) or as a salad, by itself.

Here is a recipe of GAZPACHO as prepared in Ponce, PR. You can omit the salt cod if you want a lighter version.


GAZPACHO:
this is the recipe, as it was prepared by my mother, with a few variations. I am sure that you will see the similarities.

12 Export Soda Crackers;
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 and
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 if you want to serve it as a light salad, accompany it with boiled root vegetables and avocados. IT IS DELICIOUS.