Tapas by Jose Andres

Author:Jose Andres [Andres, Jose]
Language: eng
Format: epub
ISBN: 978-0-7704-3423-6
Publisher: Crown Publishing Group
Published: 2012-06-19T16:00:00+00:00

José’s tips

This tapa depends on great shrimp. You can use previously frozen shrimp, if that’s all that is available. But if you’re able to find fresh shrimp from North Carolina or the Gulf of Mexico, or even the small red Maine shrimp that are available for a short time around January, you’ll make a dish you’ll never forget.

Almond, Garlic, and Grapes Gazpacho

Almond, garlic, and grapes gazpacho

Ajo blanco Malagueño

Ajo blanco is the grandfather of the red gazpacho, the tomato-based cold soup that has won such international renown. Its simple ingredients speak volumes about its origins: the combination of water, bread, and garlic was one of the first meals to feed poor people working the fields under the sun of southern Spain. Later, the Moors brought almonds, which added extra nutrition and flavor to the soup. It would take the discovery of the New World’s tomatoes to create the famous red gazpacho; ajo blanco is how it all started.

Serves 4

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