The Guardian (Charlottetown) - - COMMUNITY /FOOD -

1 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. 2 It 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. 3 Ru­mor has it that be­fore leav­ing on his first voy­age, Christo­pher Colum­bus loaded his ships up with bar­rels of this old mix­ture.

4 Gaz­pa­cho is tra­di­tion­ally made in a mor­tar and the bread is ideal when it is about a week old.

5 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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