Tapas: A Taste of Spain in America by Andres Jose & Wolffe Richard

Author:Andres, Jose & Wolffe, Richard [Andres, Jose]
Language: eng
Format: mobi, epub
ISBN: 9780770434236
Publisher: Crown Publishing Group
Published: 2012-07-24T00:00:00+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

7 ounces blanched almonds (see tips)

1 garlic clove, peeled

3 cups mineral or filtered water

3 ounces white bread, torn into small pieces

½ cup Spanish extra-virgin olive oil, plus more for drizzling

2 tablespoons sherry vinegar

1 teaspoon salt

16 seedless grapes, peeled

Combine 1 cup of water, the almonds, and the garlic in a medium pot and bring to a boil. When the water reaches a boil, drain.

Pour a fresh cup of water into the pot, and add the drained almonds and garlic; bring to a boil. Drain once again. By now the garlic will have lost much of its strength and the almonds will be softened.

Place the garlic and almonds in a blender. Add the mineral water, bread, ½ cup olive oil, vinegar, and 1 teaspoon salt. Blend until smooth.

Place a colander over a large bowl, and line it with cheesecloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much liquid as possible from the solids. Discard the solids. Pour the soup into a pitcher, and chill it for at least 30 minutes.

To serve, place 4 grapes in each shallow soup bowl. Drizzle a little circle of olive oil around the edge of each bowl. Pour the ajo blanco into the bowls at the table.

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