Six green gazpachos to combat the summer heat
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Márgari de Cadi says that we are living the little lisi of the thermometer. The news have been for days mentalizing us for the heat that is coming and there have been those who argue this suffocation with climate change. Because of course, being at 40 degrees in the shade is unusual. Unusual in Spain. In the middle of July.
How intelligent I find the brain that erases negative experiences to avoid suffering. The bad thing is that if that negative experience is cyclical, every year it catches you again, as I fear is the case for some. Without wanting to be a climate change denier, I remember those reports that came out every summer of my childhood where people in Ecija or in some town of inland Andalusia cooked an egg on the sidewalk at almost 50 degrees.
With these heats, getting into the kitchen does not feel much like cooking eggs on the sidewalk and we discard the option of cooking eggs on the sidewalk. What we do want is to spend the summer with gazpacho and watermelon, but of course, in the end it gets a bit repetitive. If you are gazpachero, you can get out of the eternal loop by changing the food and the color of gazpacho, so here I bring a selection of green gazpacho, like the hope that steals the heat, to eat rich, fresh, easy and different.
Six green gazpacho recipes
A few days ago, Clara Villalón left us in Cocinillas the recipe for a Gordal olive, cheese and orange gazpacho. A very easy dish that takes just 15 minutes to prepare. A recipe with a lot of mastery, perfect for any time of the day”, take that, with rhyme and everything. Our head chef is right in that this gazpacho has no difficulty in execution or in finding the ingredients.
As neither does the lettuce and cucumber gazpacho that Villalón also prepared for us last year. Because no, lettuce is not only for salads or to eat it whole, it can also be very tasty when used like this.
Haute cuisine chefs have been seduced by the green gazpacho for a long time. And if not, listen to Dabiz Muñoz define GoXo’s green tomato and jalapeño gazpacho: “It’s a sexy gazpacho, a mouthful that electrifies your lips. You put it in your mouth and you have a thousand daggers in your throat”. I have more confidence in Muñoz as a cook than as a communicator, because to me, having a thousand daggers in my throat doesn’t sound sexy but rather like pharyngitis.
More than a decade old is the green gazpacho with dogfish and apple that Ángel León published in ¡Hola! For that gazpacho he basically used green tomatoes and seasonings. The most complex part of his recipe is the preparation he proposes for the dogfish. I would substitute it for a salted herring fillet.
More ingredients, though less technical, you need for the Torres Brothers’ green gazpacho. They enhance the intense green color of their recipe with blanched spinach cooled in ice, although they also add avocado, cucumber, green bell pepper, green tomatoes and basil. These are just some of its 15 ingredients, simple, of course, among which there is also egg.
If we feel like gazpacho with a Mexican touch, but we do not want to complicate our lives too much, Tía Lou from Sanlúcar has the solution with her green gazpacho recipe, although hers without jalapeño. Green tomatoes, celery, cilantro, a touch of cumin and garlic. You don’t need much more.
