1968 Málaga Gazpacho Recipes

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Steps:

• Preheat oven to 450 degrees. Fill a large pan with water, season with generous amount of salt. Add potatoes, and bring to a simmer. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes. Drain and slice thickly.
• Return pan to medium heat. Add oil, onion and bacon, and stir. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook for 5 minutes. Pour in wine, and reduce until almost gone. Season potatoes with salt, if needed. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
• Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese, and slice into large, thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.

Steps:

• Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
• Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
• Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
• Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
• Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.