On a hot summer day, this refreshing bounty from the garden is a great way to stay cool. Portuguese gazpacho is heartier than you think. Unlike its Spanish cousin, it uses more bread, so the broth is thicker. It's makes a light meal in itself or works well as a first course. Since there's no cooking involved, the only work in this recipe is chopping the vegetables. Use the freshest tomatoes you can find. Although you can use any tomato variety, Roma or plumb tomatoes are meaty and have great texture. A fine chop will give you the best results.
Portuguese Gazpacho (Gazpacho alentejana) Recipe
Prep Time: 45 minutes
Ingredients:
- 7 plum (Roma) tomatoes
- 1 small cucumber
- 1 green bell pepper
- 2 garlic cloves
- 1 teaspoon fresh, flat-leaf parsley
- 1/2 teaspoons fresh oregano
- 4 slices dry bread
- 3 tablespoons red wine vinegar
- 3 tablespoons quality olive oil
- 3 cups ice water
- Salt and white pepper to taste
Directions:
- Peel, seed, and finely chop the tomatoes and cucumber. Seed, core and chop the bell pepper. Mince the garlic, oregano and parsley.
- Combine all vegetables and herbs in a non-reactive bowl and add wine and oil. Chill for an hour or until cold.
- In a separate bowl, add one half cup of ice water to the cubed bread. Mash with a fork, or blend in a food processor to the consistency of a paste.
- Add the bread mixture to the chilled vegetables and blend well.
- Add the remaining two and one half cups of ice water and stir briskly to incorporate. Salt and pepper to taste. Pour into bowls and garnish each bowl with a small sprig of parsley.
Special Notes on Portuguese Gazpacho (Gaspacho)
Peeling Tomatoes
Peeling tomatoes can be easy if you take the time to pop them in boiling water for fifteen to twenty seconds. To keep the water at a boil, drop a few tomatoes in at a time. Have a bowl of ice water standing by to stop the cooking process immediately after dunking. Less time is better. You can always return the tomato to the hot water bath for a few more seconds if you have to.
Preparation and Serving Suggestions for Gazpacho
This dish is best served very cold, with fresh, crusty bread and a wedge of lemon. To mix it up, blend green bell peppers with ripe red peppers for a sweeter more vividly colored dish. If you're considering using dried herbs, think again. The virtue of this recipe is its fresh-off-the-vine flavor, so use fresh herbs for the best results. If you want a spicy kick, add a teaspoon of minced, fresh cilantro.
Winter Gazpacho
Need a quick gazpacho during the winter months? Use vine ripened greenhouse tomatoes. They are bursting with flavor and have good color. Gazpacho makes a refreshing accompaniment to a spicy meal and will create a cool counterpoint to fish tacos, tamales or enchiladas. It's also great with cod cakes or crab cakes.
Portuguese cuisine uses the wholesomeness of fresh ingredients, cooked simply, and shared with family and friends. Make this warm weather favorite at your house and enjoy the bounty of the garden, Portuguese style.
Serves: 4
Calories: 200 per serving
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