Off to Spain now for a refreshingly different soup that it served chilled. A great Mediterranean summer dish packed with fresh vegetable goodness. For an authentic Spanish recipe, follow these instructions for a soup-er easy, quick recipe that serves 6-8 people. For more soup recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-sensational-soup-recipes-from-around-the-world
What you’ll need
1 clove garlic
2 pounds ripe tomatoes
½ white onion
1 green pepper
3 tablespoons red wine vinegar
¼ teaspoon ground cumin
½ teaspoon salt
1 cup virgin olive oil
Rinse the tomatoes and cot off the stems. Peel the garlic clove and the onion, which should be chopped into quarters. Rinse the pepper and de-seed then chop. Peel the cucumber completely.
Fill a bowl with some water and place the bread into it to soak. Once the bread is thoroughly soaked, squeeze the excess out of it and set to one side for now.
You’ll need a blender or food processor for the tomatoes, garlic, cucumber, pepper, onion and wet bread. Give it a good mix and then add in the remaining ingredients.
Using the highest speed, mash all the ingredients together in the blender. Keep going until the liquid is completely smooth and creamy.
Pour the soup into a large bowl and keep in the refrigerator for as long as you can the colder the better for this recipe.
A great side dish for gazpacho is another Spanish favorite called Tortilla De Patatas, also known as a Spanish Omelette.
What you’ll need
½ pint olive oil
Baking potato, peeled, sliced and lightly salted
½ yellow onion
3 cloves garlic, minced
Take a skillet and heat the olive oil. Place the potato slices in gently so as not to splatter the oil.
Try to leave gaps between the slices so potato doesn’t overlap. Cook over a medium-heat for about 5 minutes and turn a couple times.
Cook until the potato has softened and add in the garlic and onions while they cook.
Drain everything through a colander but reserve 3 tablespoons of the oil in the bottom of the skillet.
Take a large bowl and whisk up the 5 eggs with a dash of salt to season.
Pour in the potatoes and mix well to fully coat the potatoes in the egg mixture.
The remaining oil in the skillet should be hot when you add in the egg-covered potatoes evenly over the base of the skillet. Reduce the heat to medium and cook while occasionally shaking the pan. Cook until mixture appears half-set.
Cover the skillet with a plate and invert the omelette. Add in another tablespoon of oil to the skillet and return the omelette the other way up so as to cook the bottom now.
Continue cooking until completely set. Set to one side and allow to cool then cut into wedges. Add the seasoning of salt and pepper to taste and a squeeze of lemon juice if you desire.