Is it hot enough to ya?
At press conferences, Orlando itself hadn’t hit a new high, but both Sanford and Leesburg have seen record days during this swelling summer season.
Because Gaspacho production is ongoing in their horrifying Disney Springs Kitchen.
“It’s incredibly refreshing,” Anderson says. “The lovely texture of the smoothie will hit all of these flavor profiles, from acidic to slightly sweet.”
In fact, Jaleo is a classic cold Spanish soup with the famous Gaspacho Estilo Arguecilas ($10) in a bowl, but “it’s often kept in pitchers for people to simply pour.”
It’s precisely Jose Andres, a Disney Springs grab-and-go featured delicious food from the humanitarian chef DC food truck. Anderson, a $5 portable bottle this summer, is jumping out of the cooler. It is made fresh every day with the exact same soup they serve at Jaleo.
But that’s not actually Andre’s recipe, Anderson tells me.
“It belongs to his wife.”
Apparently, when Andre and Patricia, who are near Ticci, began their date, Gazpacho was a general and playful discussion between them.
Tic, who is from the Andalusian region of southern Spain, won despite being born Gazpacho.
“I used to say her name on the menu,” says Anderson, who travels with other chefs from Andre’s portfolio, travels to the couple’s home in Zahara de los Atones, Spain.
“At Jaleo we make the exact same recipes we make at Jose’s house,” he says. “Every day, the first thing we do is make Gaspacho for his kids, even if he doesn’t want it. There’s always a Gaspacho pitcher in the fridge.”
Traditionally, the soup is finished with a crusty, rustic bread, toasted with olive oil. Jaleo uses Picos, a delicate crouluton-like breadstick imported from Spain. Gluten-free diners don’t have to worry. Just say the words and they rule them out.
“In the last five or six years, we’ve seen people coming with gluten-related issues,” Anderson says. ” (soup) doesn’t make much difference without it. It’s more of a texture. ”
The same can be done with the gluten-free version of the recipe.
Anyway, tomatoes are the real star of cooking. And you’ll want to grab the most you can find, Anderson says.
“If you have tomatoes that are a little bit softer and a little bit more ripe, then just a little bit more you want to use them in your salad, and they are the tomatoes you want to use,” he says. “So if you go to the store to make your gazpacho on the same day, look for the redest and most ripe thing you can find.”
He says it’s the simplicity of the cooking that makes it so special.
“It sounds cliché, but I think it shocks some people and tries to sell them in cold soup, but they try it and how refreshing it is, how perfect it fits the heat.”
From a chef’s point of view, he says it is almost humble.
“You’ve consumed these beautiful, fresh ingredients, these good vegetables, and you’ve done little. You’re blending them together and turning them into this amazing dish.”
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Tichi’s Gaspacho
The recipe is featured in José Andres, published at Food & Wine (foodandwine.com/recipes/aspen-2005-patricias-gazpacho-gazpacho-al-estilo-de-patricia).
material
For Gazpacho:
2 pounds of ripe plum tomatoes (about 10), cut into chunks
1 cucumber (8 oz), peel and cut into chunks
3oz green pepper in large portions (1/2 medium)
Garlic Clove 1
1 tablespoon sherry vinegar
Spain extra virgin olive oil
Kosher salt
For garnishes:
1 tablespoon Spanish extra virgin olive oil
Slicing simple white bread
Six plum tomatoes with seeds, prepared as “fillets”
8 cherry tomatoes, half
Peel one cucumber and cut into a cube
4 pearl onions, pulled apart into segments*
2 tablespoons Spanish extra virgin olive oil
1 tablespoon sherry vinegar
Sea salt
Cut into 4 chives, 1 inch pieces
direction
1. In a blender, combine the tomatoes, cucumbers, green pepper, garlic and sherry vinegar and mix until the mixture is thick liquid. Sour taste; this depends on the sweetness of the tomato. If it’s not well balanced, add a little more vinegar. Add olive oil, season with salt and mix again. Place the gazpacho in the pitcher and refrigerate for at least 30 minutes.
2. In a small pot, heat the olive oil over moderately high heat and saute the bread for about 2 minutes until golden brown. Invade small pieces to form croutons and set aside.
3. To serve, pour Gaspacho into each of the four bowls. Place four croutons, two “fillets” of tomatoes with seeds, half of four cherry tomatoes, three cucumber cubes, and three onion segments in each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on tomatoes and sprinkle chives over the soup. Serve while the gazpacho is refreshingly chilled.
* “You can skip the onion portion,” says Jaleo’s head chef Christopher Anderson.
