Historically gazpacho was a cold peasant soup from Spain, made from leftover bread, garlic and olive oil. Today, it’s almost synonymous with tomatoes and peppers, but gazpacho predates the arrival of these items from the New World. I’m thinking that leftovers figured prominently.
Earlier this summer an old friend (Hi, Liz!) mentioned a cherry gazpacho that she was served in Spain, which literally keep me up that night drooling with envy. This got me thinking (read hinting) that we should open up to other gazpachos.
Bluebarry found a recipe for gazpacho made from one of the few foods I like more than warm spices: raspberries, which I’ve never enjoyed in a savoury dish before yesterday.
Obsessively difficult? No, but then again, I was napping in the yard and Bluebarry was cooking, but he seemed happy enough, and the results were spectacular.
Here is an adaptation of the recipe from Modernist Cuisine at Home. We changed it enough to make it legal to post online, but the book is worth a look through.
Combine in a blender, and puree until smooth, the following ingredients:
- 2 cups raspberries, rinsed (optional)
- ½ cup cucumber, peeled, seeded, and thinly sliced
- ½ cup piquillo peppers (canned)
- ½ cup sweet white onion
- 2 tsp extra-virgin olive oil
- 2 1/4 tsp white balsamic vinegar
- 1 tsp balsamic vinegar
- 1/2 garlic clove, thinly sliced
- handful ground almonds/ slice of bread with crust removed (optional)
- Dash piment d’espelette or Tabasco sauce
Chill and garnish with finely chiffonaded basil or mint, diced watermelon or cucumber, and raspberry syrup. Season with lime juice, salt and pepper to taste.
- A pint of raspberries
- 2 Tbsp of sugar
Toss the raspberries with the sugar and put them in a plastic bag, or a sealed jar.
If you have a sous vide machine: Cook sous vide for 1 hour at 65C.
If you don’t have a sous vide machine: boil a pot of water, remove it from the heat, and add a few ice cubes until the water doesn’t threaten to burn you, but is unbearably warm for a bath. Add the bag/ jar of raspberries, cover the pot, and let rest for one hour.
Let cool. Drain the syrup from the berries, without pressing on them.