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Gazpacho

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While it may not be summer, it certainly is National Gazpacho Day. In honor of the holiday, we are providing a recipe from Souper Freak, a food truck that patrols the streets of Baltimore, Maryland.

Summer Gazpacho with Grilled Shrimp

Summer Gazpacho with Grilled Shrimp

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1/2 cup olive oil mixed with garlic powder for shrimp plus 1/2 cup extra virgin olive oil for gazpacho
  • 2 cloves garlic (optimally softened by grilling in an aluminum foil packet while you grill the shrimp, see below, then coarsely chopped)
  • 1 slice white bread, crust removed
  • 3 tablespoons red-wine vinegar
  • 15 tomatoes, pureed and strained through a China cap strainer, plus 6 tomatoes, seeded and diced, for gazpacho
  • 9 Kirby cucumbers, stripe-peeled, seeded, and diced
  • 4 scallions, white parts only, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced3 jalapeño chiles, stemmed and seeds removed from half
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 1 teaspoon Spanish paprika
  • Cilantro and lime wedges for garnish

Directions:

To make the shrimp and garlic, place the shrimp on a low-heat charcoal or gas grill. (Use a grill basket or skewer the shrimp.) Use a basting brush to coat the shrimp with the garlic olive oil. Grill until shrimp just turns pink.

Place the garlic cloves and a dab of olive oil in an aluminum foil pouch and grill until garlic is softened. Set aside for gazpacho. Store cooked shrimp in a container with a tight-fitting lid in the refrigerator until ready to serve.

To make the gazpacho, place the white bread on a plate and soak it with the vinegar. Combine tomato purée, cucumbers, scallions, and peppers. Take one-quarter of the vegetable mix and blend it in a blender with the vinegar bread, grilled garlic, one-half cup olive oil, jalapeños, sugar, salt, lime juice, and Spanish paprika.

Pour the mixture back into the remaining vegetable mix. Add the chopped tomatoes. Stir to combine. Chill for at least two hours.

 

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The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun food facts we will look at Gazpacho.

Gazpacho Fun Facts

The Facts: Gazpacho is a cold raw vegetable soup from southern Spain. The main ingredients are tomatoes, peppers, onions, cucumbers, garlic olive oil, and usually breadcrumbs or garlic croutons.

  • The name gazpacho is of Arabic origin and meals ‘soaked bread.’  Note that 2 of the main ingredients, tomatoes and peppers, were not available until after the discovery of the New World.
  • December 6th is National Gazpacho Day.
  • Gazpacho should be drunk slightly chilled, but not iced. There should no need to supplement it with a drink, unless you really want to savour it with a glass of dry sherry.
  • Rumor has it that, before leaving on his first voyage, Christopher Columbus loaded his ships up with barrels of this old mixture.
  • Gazpacho is traditionally made in a mortar and the bread is ideal when it is about a week old. The bread and vegetable mixture is pounded to a paste, and then you begin to add the tomatoes, then the olive oil, and finally the vinegar, tasting all the time to make sure you’ve got it right. The tomatoes should always go through a sieve so there are no seeds in the finished dish.

 

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