June 23, 2010
My mother, Nana, and aunt just left New York. Well, actually they left yesterday afternoon, but after a weekend of performing in "The Etymology of Bird", and entertaining them, it took me until today to recover from the exhaustion. They were a lot of fun, and they even managed to annoy me a little bit; but that's what family is for...
I'm more than grateful to have such strong support, if it wasn't for my family I would not be where I am today, following my dreams and living it up in NYC.
Gazpacho Andaluz
(taken from SeaSaltwithFood, I've clarified conversions)
Ingredients
3 oz. Bread, crust removed
2 lbs Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
1/2 Pint Water
For the garnish
1/2 cup Green Peppers, finely chopped (I used a Red Pepper)
1/2 cup dCucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced
Method
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.
Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.
Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.
Serves 6
2 lbs Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
1/2 Pint Water
For the garnish
1/2 cup Green Peppers, finely chopped (I used a Red Pepper)
1/2 cup dCucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced
Method
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.
Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.
Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.
Serves 6
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