39th Saturday, |
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Cante: Pansequito, Tomasa ‘la Macanita’, Capullo de Jerez. Dance: Lidia Valle and her group Son de la Frontera: Raúl Rodríguez, Paco de Amparo, Pepe Torres, Moi de Morón, Manuel Flores Guitar: Diego Amaya, Juan Diego, Niño Jero chico Text & photos: Estela Zatania In 1963 the program of the first Gazpacho Andaluz Capullo: original Macanita: picture post-card Tomasa la Macanita came wrapped in turquoise blue with white The first part ends with Morón dancer Lidia Valle, Pansequito: infallible compás,
Another take on the Morón For the first time on a Morón stage, Son de la Frontera,
Text & Photos: Estela More information: XXXVI Gazpacho andaluz
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MAKE GAZPACHO
with Deflamenco’s easy recipe
Summer in Andalucía is a more dramatic experience
than in the rest of the Western world. This time of year the
region the Arabs lovingly called the “land of light”
becomes the land of parched earth, scorching sun and near
zero humidity.
It’s not all negative however. Your laundry is bone
dry in twenty minutes, there are practically no summer buggies
and you get to drink gallons of great liquids like sangría
(wine cooler), rebujito (sherry cooler) and gazpacho, the
refreshing drinkable salad which is a religion in Andalucía,
and which so few restaurants get right even though every Andalusian
housewife makes it daily with her eyes closed.
The Deflamenco staff devised this simple but authentic recipe
with results guaranteed.
GAZPACHO (about 6 servings)
Ingredients:
Dry heel of Italian-style bread, about the size of a lemon
Cold water to cover bread
1 1/2 lbs. very ripe red tomatoes, cored and peeled*
2-3 cloves garlic, peeled (no garlic powder or other substitute)
1 medium green bell pepper, cleaned and seeded
1 medium cucumber, peeled (make sure it's not bitter)
1 small onion (optional)
Vinegar to taste
Salt to taste
Pinch of sugar
Ground cumin (optional)
Good olive oil
*[To peel fresh tomatoes: Cut a small X at the bottom
end of each tomato, place tomatoes in a shallow plate in the
microwave a minute or two until the skin begins to detach.
Cool before peeling to avoid burns].
Procedure:
Soak bread in cold water to cover. Cut vegetables into manageable
chunks for the blender or food processor. When bread is soft,
place in blender cup with garlic, and blend until smooth.
Add vegetables and continue blending til smooth. Season to
taste with salt, sugar, cumin and vinegar…the taste should
be pleasantly tangy.
Now add olive oil in a thin stream so it emulsifies with
the rest of the ingredients and produces a creamy pale orange
'soup'. Spaniards use far more olive oil than a foreigner
would be inclined to do, and it's delicious…it's not possible
to use too much olive oil!
Chill thoroughly and taste for seasoning. The texture should
be that of a cold creamy but refreshing soup. If too thick,
add ice cold water or some ice cubes. If too thin, add a little
more dry bread. Serve in chilled soup cups, tumblers or mugs.
If desired, pass dishes of minced green pepper, cucumber,
chopped hard-boiled egg, flaked tuna, minced onion, small
fried croutons and/or minced cured ham to sprinkle on the
gazpacho.
Put on your favorite flamenco recording and enjoy!
Original recipe by Estela Zatania