Gaspatxo (Cold vegetable soup)
First off, we realize that gazpacho (“gaspatxo” in Catalan – a cold soup generally eating in the summer months, and made with fresh vegetables) is not a Catalan dish. While it is native to Andalusia, because of heavy influx of Andalusians to the region in the past 30 years, gazpacho is a common dish in Barcelona and surrounding areas, so that’s why we’ve included it here.
In addition to this basic traditional recipe, there are Catalan variations of this dish which include white beans (mongetes), allioli and herring (arengada).
* 3 slices of white bread
* 3 garlic cloves
* salt, black pepper
* just under 1/4 cup olive oil
* 1 lb of tomatoes
* 1 pepper
* 1 onion
* 2 Tbs sherry vinegar o wine vinegar
Cooking Time: 30 Mins.
Cut one slice of the bread into cubes and set aside. In a mortar, crush the garlic together with a pinch of salt. Break the remaining bread into pieces and add to the garlic. Gradually add the oil, stirring all the time, until a thick, even paste is produced; set aside for 30 minutes. Wash and prepare or peel the vegetables and remove stones and pips as necessary. Cut one third of the vegetales into small pieces, and purée the remaining vegetables together with the garlic paste. Pass through a sieve and dilute with the vinegar and about 2 cups of water. Leave in the refrigerator for at least two hours to allow the flavors to develop. Then stir thoroughly and season to taste. Serve cold, together with the remaining vegetable cubes and teh cubed bread previously toasted.
Wine Pairing: Milmanda 2003, DO Conca de Barbera