The usual practice around this time of year will be to plan summer vacations or if done already, make confirmations and freeze on a detailed itinerary. But 2020 has brought with it a new thought process hasn’t it ? What this pandemic has taught us without a shred of doubt is just how connected we all are ; the human race in every corner of the globe, staying in their homes and yet reaching out to others to offer comfort.
The usual practice around this time of year will be to plan summer vacations or if done already, make confirmations and freeze on a detailed itinerary. But 2020 has brought with it a new thought process hasn’t it ? What this pandemic has taught us without a shred of doubt is just how connected we all are ; the human race in every corner of the globe, staying in their homes and yet reaching out to others to offer comfort.
Our thoughts and prayers no longer include just our loved ones alone but people who are victims, their families and the extraordinary work force which is helping with the recovery. The Spaniards and Italians especially right now, in Europe are fighting to overcome this difficult period. It is becoming obvious that the world will never be the same again once this is over.
A lot of introspection happens during this lock down period. For one it teaches us what is really important and to be grateful for what we have every single day. Like so many others we too have taken a decision to keep our meals frugal. One or two dishes are sufficient for a hearty meal. The idea is to ensure that there is enough food to go around for all and to make less trips to the store. A doctor friend even went on to say ‘just eat rice and dhal and stay home’. That’s the kind of anguish they are facing while trying to treat as many patients as possible.
When we limit our resources that’s when the mind is challenged to come up with ideas. While talking amongst ourselves about Spain, it brought to mind a typical recipe from Andalusia which was given to me about 10 years ago. It’s perfect for summer because it is made with fresh summer ingredients and served chilled. It is a thick soup called ‘Gazpacho’. There are many versions ;a tomato gazpacho is what most folks are familiar with. This recipe was from an elderly lady who also spoke about her almond orchard in Andalusia. That part of Spain has hectares of agricultural land under cultivation. The almond trees are apparently in full bloom from January to end February, making the almonds ready for picking by summer in June.
Obviously we in India ,especially in the south, experience early summers and a cold gazpacho sounds just perfect. At home we make both, the tomato gazpacho and the almond gazpacho. The almond version is called Ajo blanco because of the white colour and the addition of garlic. Apparently it is also known as ‘white gazpacho’ in English but the authentic name would be Ajo blanco (the j pronounced as y)
The method of making both the red and the white gazpacho is similar. The base ingredient and garnishes used are where the flavours vary. Both soups are so unique in texture and taste. The tomato gazpacho has a slight acidic note from the raw tomato and the red vinegar and its savoury garnishes of chopped tomato, onion and garlic,sometimes cucumber. The ajo blanco on the other hand is garnished predominantly with the green muscatel grape. It adds a delicious sweet note to the creamy, garlicky soup.
The muscatel grape is from the Muscat family of grapes which have over 200 varieties.The colours range from a golden cream, to greens, pinks, reds and purple. The origin for the name Muscat is up for debate with theories ranging from Greek , latin to ancient Italian. The grape used is a more sweet variety and usually green in colour.
Having bought half a kg of green grapes from our organic suppliers last week, it seemed ideal to use for this chilled soup. We also had a large bag of Indian almonds which was a gift we received about a month ago. A chilled soup with mild flavours seemed ideal for a warm afternoon and so the arisi and paruppu were given a bit of a break.
The proportions of the ingredients are what makes this soup a hit or miss. It needs to have that creamy unctuousness (love that word) which feels so good on the tongue. If it’s thin or watery then it upsets the whole balance. The real star ingredient is undoubtedly the extra virgin olive oil. It adds richness to the soup without any milk or cream. People find it hard to believe that it is completely vegan and it’s the extra virgin olive oil which gives that creaminess.
It can be made ahead the previous day or a few hours in advance so that there’s enough time for it to chill in the refrigerator. The almonds need to be soaked for a few hours and peeling them is a calming task. The work involved in this soup is only that of peeling the almonds, the rest of it takes less than 15 minutes. The white soup requires a white wine vinegar or any pale vinegar so as to not change the colour. But please do not use synthetic vinegar which is much better suited for cleaning the kitchen sink, in my opinion. Lemon juice is also an option if a good vinegar is not available.
If you do happen to have these ingredients at home and your family members have an adventurous palate please try making this easy recipe. You can also substitute strawberries instead of the tomato or almond. In fact, we made a watermelon gazpacho last summer and it turned out great, so do let the creative juices flow with this recipe. We always think of a bowl of warm soup as being comforting. The Gazpacho certainly dispels that notion. The bowl maybe icy cold but the love still comes through. Stay calm, keep each others spirits up and focus on the positives.
Tomato Gazpacho
Tomatoes- 5/6 skin and seeds removed
Garlic -2 cloves small
Water -2 C
Red wine vinegar or sherry vinegar- 1-2 Tbsp depending on how tangy you like it
Extra virgin olive oil- 4-6 Tbsps
Slightly stale whole wheat bread or any crusty bread- 2 slices soaked in ½ c of water for 5 minutes
Finely chopped tomatoes, onions and extra virgin olive oil for garnish
Ajo Blanco
Almonds- 100-150 gms (soaked for 1-2 hours or overnight and peeled)
Garlic- 2 cloves small
Water-2 C
Extra virgin olive oil- 4 to 6 Tbsps
Apple cider vinegar/white wine vinegar-1 Tbsp or 2 depending on taste
Slightly stale whole wheat bread or any crusty bread- 2 slices soaked in ½ c of water for 5 minutes
Salt, pepper to taste
Green grapes, toasted almond slices and extra virgin olive oil for garnish
Method
In a blender add the tomatoes or almonds (whichever gazpacho you are making) and the garlic
Blend until the tomatoes are pureed or the almonds are well ground to a powder
Squeeze out the water from the soaked bread and add it to the mixer jar.
Add the water and salt, pepper.
Blend or pulse in short bursts until it all comes together to a smooth consistency.
Add the vinegar and blend again.
Taste to check seasoning.
Now add the extra virgin olive oil and blend in short bursts until the mixture is thick and creamy.
This can also be made in a deep bowl using a stick blender.
Refrigerate for 3-4 hours until chilled.
Before serving, garnish with the respective toppings.
Our thoughts and prayers no longer include just our loved ones alone but people who are victims, their families and the extraordinary work force which is helping with the recovery. The Spaniards and Italians especially right now, in Europe are fighting to overcome this difficult period. It is becoming obvious that the world will never be the same again once this is over.
A lot of introspection happens during this lock down period. For one it teaches us what is really important and to be grateful for what we have every single day. Like so many others we too have taken a decision to keep our meals frugal. One or two dishes are sufficient for a hearty meal. The idea is to ensure that there is enough food to go around for all and to make less trips to the store. A doctor friend even went on to say ‘just eat rice and dhal and stay home’. That’s the kind of anguish they are facing while trying to treat as many patients as possible.
When we limit our resources that’s when the mind is challenged to come up with ideas. While talking amongst ourselves about Spain, it brought to mind a typical recipe from Andalusia which was given to me about 10 years ago. It’s perfect for summer because it is made with fresh summer ingredients and served chilled. It is a thick soup called ‘Gazpacho’. There are many versions ;a tomato gazpacho is what most folks are familiar with. This recipe was from an elderly lady who also spoke about her almond orchard in Andalusia. That part of Spain has hectares of agricultural land under cultivation. The almond trees are apparently in full bloom from January to end February, making the almonds ready for picking by summer in June.
Obviously we in India ,especially in the south, experience early summers and a cold gazpacho sounds just perfect. At home we make both, the tomato gazpacho and the almond gazpacho. The almond version is called Ajo blanco because of the white colour and the addition of garlic. Apparently it is also known as ‘white gazpacho’ in English but the authentic name would be Ajo blanco (the j pronounced as y)
The method of making both the red and the white gazpacho is similar. The base ingredient and garnishes used are where the flavours vary. Both soups are so unique in texture and taste. The tomato gazpacho has a slight acidic note from the raw tomato and the red vinegar and its savoury garnishes of chopped tomato, onion and garlic,sometimes cucumber. The ajo blanco on the other hand is garnished predominantly with the green muscatel grape. It adds a delicious sweet note to the creamy, garlicky soup.
The muscatel grape is from the Muscat family of grapes which have over 200 varieties.The colours range from a golden cream, to greens, pinks, reds and purple. The origin for the name Muscat is up for debate with theories ranging from Greek , latin to ancient Italian. The grape used is a more sweet variety and usually green in colour.
Having bought half a kg of green grapes from our organic suppliers last week, it seemed ideal to use for this chilled soup. We also had a large bag of Indian almonds which was a gift we received about a month ago. A chilled soup with mild flavours seemed ideal for a warm afternoon and so the arisi and paruppu were given a bit of a break.
The proportions of the ingredients are what makes this soup a hit or miss. It needs to have that creamy unctuousness (love that word) which feels so good on the tongue. If it’s thin or watery then it upsets the whole balance. The real star ingredient is undoubtedly the extra virgin olive oil. It adds richness to the soup without any milk or cream. People find it hard to believe that it is completely vegan and it’s the extra virgin olive oil which gives that creaminess.
It can be made ahead the previous day or a few hours in advance so that there’s enough time for it to chill in the refrigerator. The almonds need to be soaked for a few hours and peeling them is a calming task. The work involved in this soup is only that of peeling the almonds, the rest of it takes less than 15 minutes. The white soup requires a white wine vinegar or any pale vinegar so as to not change the colour. But please do not use synthetic vinegar which is much better suited for cleaning the kitchen sink, in my opinion. Lemon juice is also an option if a good vinegar is not available.
If you do happen to have these ingredients at home and your family members have an adventurous palate please try making this easy recipe. You can also substitute strawberries instead of the tomato or almond. In fact, we made a watermelon gazpacho last summer and it turned out great, so do let the creative juices flow with this recipe. We always think of a bowl of warm soup as being comforting. The Gazpacho certainly dispels that notion. The bowl maybe icy cold but the love still comes through. Stay calm, keep each others spirits up and focus on the positives.
Tomato Gazpacho
Tomatoes- 5/6 skin and seeds removed
Garlic -2 cloves small
Water -2 C
Red wine vinegar or sherry vinegar- 1-2 Tbsp depending on how tangy you like it
Extra virgin olive oil- 4-6 Tbsps
Slightly stale whole wheat bread or any crusty bread- 2 slices soaked in ½ c of water for 5 minutes
Finely chopped tomatoes, onions and extra virgin olive oil for garnish
Ajo Blanco
Almonds- 100-150 gms (soaked for 1-2 hours or overnight and peeled)
Garlic- 2 cloves small
Water-2 C
Extra virgin olive oil- 4 to 6 Tbsps
Apple cider vinegar/white wine vinegar-1 Tbsp or 2 depending on taste
Slightly stale whole wheat bread or any crusty bread- 2 slices soaked in ½ c of water for 5 minutes
Salt, pepper to taste
Green grapes, toasted almond slices and extra virgin olive oil for garnish
Method
In a blender add the tomatoes or almonds (whichever gazpacho you are making) and the garlic
Blend until the tomatoes are pureed or the almonds are well ground to a powder
Squeeze out the water from the soaked bread and add it to the mixer jar.
Add the water and salt, pepper.
Blend or pulse in short bursts until it all comes together to a smooth consistency.
Add the vinegar and blend again.
Taste to check seasoning.
Now add the extra virgin olive oil and blend in short bursts until the mixture is thick and creamy.
This can also be made in a deep bowl using a stick blender.
Refrigerate for 3-4 hours until chilled.
Before serving, garnish with the respective toppings.