Gazpacho

Gazpacho andaluz.  The real deal: my grandma's recipe.

INGREDIENTS 

5 large red, ripe tomatos (or 8-9 medium sized tomatoes)*
1/2 cucumber (mediterranean type)

1 green bell pepper

a little less than 1/4 onion (medium sized)
1 garlic clove
1 slice of bread**
1/2 cup extra virgin olive oil
3-4 tbsp vinegar (red wine vinegar or balsamic are the best choices)
salt to taste
cold water (if needed)

*This is the key ingredient.  Get the best tomatoes you can find!
**Skip bread for GLUTEN-FREE.

PREPARATION

Wash all vegetables.
Place the slice of bread in a bowl and add 1/2 cup water.  Reserve.
Peel the cucumber and cut in half (you'll only need one half).
Remove stems and cores from the tomatoes.  Cut the tomatoes in quarters.
Peel the onion and cut in quarters.
Remove stem and seeds from bell pepper and cut in halves.
Peel and mince garlic.

Place tomatoes, cucumber, bell pepper, onion, garlic, bread, olive oil, vinegar and salt in a large bowl -or food processor- and blend until smooth.  It will take a few minutes.
Add cold water if needed, or if you prefer a lighter texture.
Taste, add more salt or vinegar if necessary and blend.

Strain the puree to remove tomato and pepper peels (trust me, it's worth it).

Place in a proper container and keep in the fridge (3 days).
Serve cold!

How to serve it:

1) in a bowl: you eat it with a spoon. You can garnish it with finely chopped cucumber, pepper, onion, tomato and croutons.  The garnishes are served in small bowls so you can add whatever you prefer (or not).

2) in a glass: add cold water to get a lighter texture and drink it!

Salmorejo With Avocado (Andalusian Cold Tomato Soup)

This cold tomato soup is typical from Andalusia, Southern Spain, the land of my ancestors. 

The traditional recipe does not have avocado in it, but I love the creaminess it adds to the already delicious soup.

INGREDIENTS

6 large red tomatoes (sweet, organic, flavorful  -forget about the other ones!)

1 avocado

1 slice fresh bread

1 or 2 garlic cloves (depending on how garlicky you like it...)

4 tbsp extra virgin olive oil (if you have Spanish olive oil, this is the moment to use it)

2 tbsp white wine vinegar (or apple cider vinegar, if you don't have the wine kind)

1 tsp sugar

1/2 cup cold bottled water

Salt to taste

PREPARATION

How to peel the tomatoes:

Prepare a big bowl with cold water and reserve.

Place a large pot with water over high heat and bring it to boil. 

Wash the tomatoes and make a small cut on every one (around the stem part) and throw them in the boiling water for a few seconds. Remove them quickly from the boiling water using a strainer and place them in the bowl with cold water (you don't want to cook them).

Now you'll be able to peel the tomatoes very easily!

Cut them in quarters and reserve.

Wash the avocado, cut it in half, remove the pit and peel it. 

Place the avocado and tomatoes in a food processor and blend. 

Add the bread, tearing it into pieces with your hands and blend.

Add the rest of the ingredients and blend until smooth.

Place it in the refrigerator for a couple of hours before serving.

Serve very cold!

You can keep it in the refrigerator in a proper container for two days.

Spanish Potato Omelet

The vegan version of the most popular Spanish tapa

INGREDIENTS 

4 medium-sized potatoes 

1 yellow onion

3 tbsp chickpea flour

3/4 cup soy milk

Olive oil

Salt

PREPARATION

Peel the potatoes and wash them.

Cut them in half, cut the halves in half, and then cut them in slices.

Put 1 cup of olive oil in a non-stick skillet over medium heat.

When the oil is hot, add the potatoes for 5 minutes and stir often.

Cut the onion into thin slices and add to the potatoes.

Lower the heat (if necessary so they do not burn) and fry until golden. It may take 15-20 minutes.

While cooking place the chickpea flour and the soy milk in a bowl and whip until egg-like texture. Add salt.

When the potatoes and onion are ready (you can try one piece of potato to be sure), take them out and place them in a bowl using a "strainer spatula" to remove as much oil as possible. Add salt to taste.

Add the soy milk mixture from the other bowl and mix well.

Pour the oil from the skillet into a bowl (reserve for future cooking!) and use the thin layer of oil that's left to make the omelet. 

Place the potato mix in the skillet over medium heat, cook for 1 minute and lower the heat. Simmer for 5-10 minutes. This is important because the chickpea flour has to cook well to taste good.

Using a thin spatula, slide under the omelet to make sure it is not sticking. Then take a big plate, cover the skillet, turn the skillet over so the omelet drops onto the plate (this is the tricky part!). Then slide the omelet back into the skillet to cook the other side for 5-10 minutes.

The omelet should look golden but not dark brown or burnt, so make sure you're cooking the inside on low heat. 

Turn off the heat, cover the skillet with a plate and let it rest for 10 minutes.

VARIATIONS: Once you have mastered this basic recipe (it's not as easy as it seems), you can add other ingredients to the omelet: zucchini, green pepper, green onions, shallots... 

In Catalonia, we usually eat this omelet with "pa amb tomàquet", wich means "bread with tomato". Recipe coming soon!