He was already sang Jarvis Cocker ,. What happens is that sometimes you run into things that come out of the ordinary: to the orthodox recipes of the, and they have left playful alternatives ready to take from the fridge of your favorite establishment. Many of the proposals that accompany this article will seem like authentic abominations, at the height of the AKA The rice with things from that English chef whose name I don’t want to remember. But the kitchen has a lot of imagination and here we have come to play, or not? After all, they took pearls with other fruits and vegetables and there was sure. If they have already done them and it is rich, there is nothing more to add.
Fresh and with a pebble
The peppermint is much more than the green thing that is thrown into the mojito; To its right measure you can turn a simplistic meal into a refreshing delicacy. I learned it many years ago in Aleppo (Syria) when trying a shawarma with peppermint hojitas that I still remember as an epic. Hence my emotion when the summer is released with this that incorporates some brizas of that aromatic grass (0.5%, we do not get excited either). The perfect presentation is to serve it in bowl and add a branch of peppermint, not so much for the taste, so that the aroma wraps the entire plate. In the section of things that could be changed, the recipe carries high oleic sunflower oil and not the canonical olive oil, a detail that subtracts sincerity to the taste of the final product.
To the rich beet
With 30% of beet puree and a maxy-mix of extra virgin and sunflower olive oil, it puts color to this salmorejo suitable for celiacs, because it does not carry bread (without gluten, certified with its seal in the front label). They make it with fresh products and flee from pasteurization and preservatives so as not to alter the color, or flavor. In other words: it is sold in the refrigerated zone and you have to keep it yes or yes in the fridge not to break the cold chain and that fermente with disastrous results. (11.25 euros on its website), also refrigerated and only with olive oil and a little onion. Because of its somewhat more pasty texture, beet gazpacho lends itself to more formal presentations, in a plate and crowned by dice than cheese (goat, feta or blue), a handful of nuts such as pinions, anacardos or hazelnuts or chopped cherries.
All to cucumber
The cucumber is like reggaeton or coriander; Or grind you, or you hate it with all your strength. If you are a cucumber loverthis (13.99 euros the pack of three units on its website) is your ideal combination. It becomes like the revenge of the misunderstood: it is worth peppering, tomato, extra virgin olive oil, vinegar, garlic and salt, but the cucumber predominates. To finish off the function and add a slightly Greek nuance, they dress it with oregano. In the practical part, it does not require cooling, so you can take it on an excursion and enjoy it in your country outings or shirts at room temperature. In its premium line, Semon goes further with its (12.50 euros) and puts in the cucumber jar, spinach, celery, apple, ranitos, water, olive oil, vinegar, salt and basil.
Without cucumber, please
There is everything in the Lord’s vineyard, and so much respect deserves those who are going to death with the cucumber, as those who do not tolerate it, and because that flavor does not go, or because it repeats them. In García Millán they know it and have a. We also found in Brik el. The recipe cannot be simpler: tomato, pepper, extra virgin olive oil and the gazpachil triad (garlic, salt and vinegar). Ready to entertain the palates lovers of flavors without stridency.
With strawberry, cherry or mango
We already sensed him as little ones: the good Rollito de Gazpacho with strawberry, who was the mayor of his community, would bring interesting businesses for everyone. For example, (52% strawberry). Sweeter than other gazpachos and without vinegar, a joy for the most delicate palates. So that the thing is not like a strawberry mousse, they add tomato, red pepper, onion, garlic and extra virgin olive oil. Put to mix with fruits, also or. It might seem an eccentricity of those that are only in gourmet stores at the blood price of Unicorn, but this brand has a fairly generalized distribution, which goes from large supermarkets to the service areas of the highways (between 3.45 and 4.50 euros, depending on the point of sale and the variety).
Who said fear? With Romero and Jalapeño
There are those who go for wool and come out, and those who buy gazpacho with rosemary and Mediterranean flavors and run into the essence of Lindo Mexico. Because the jalapeño and A touch of lemon to ‘enhance the flavor’ – textual words of the manufacturer – we did not see it coming. In fact, what caught my attention in the Balda del Super was the pompous claim. But you have to read the small print of the list of ingredients, because you expect a mountain flavor, purely Mediterranean, with its tomato, pepper, cucumber, onion and garlic, and you run into an invention of sparkling flavor: neither do you wait for a Bloody Mary lightbut it is certainly an original mixture.
We were few and the spherified arrived
When you believed that everything was already invented, you run with a gazpacho in balls: behind this idea is, a company specialized in spwaricing everything spherifiable and giving coverage to cocktails and saraos mills. Here the grace is not to take it to a dry stick, but to add it to snacks, such as a bite with ham, or diverse toast, and enjoy the explosion of flavors in the mouth. Another option is, as they propose, add it to a strawberry carpaccio and let flavors clash in the mouth. He knows Gazpacho, but he is not a strict gazpacho. Each pearl is far from functioning as a first course, but the boldness of converting a humble popular menu dish into a snob dressing is appreciated.
Avocado with basil, who gives more?
There was a time when avocado was the most and the avocado gazpachos reproduced as mushrooms in autumn; Now the trend has moderated and the offer is increasingly scarce; In addition, it is accompanied by other fruits and vegetables, to give more flavor and temper the price. He carries green apple puree, celery, onion, cucumber, green pepper, and, of course, the usual avocado. All dressing with garlic, vinegar and basil. If you are in Catalonia or Andorra, stop by their stores or ask for it online (they still do not have logistics link with all of Spain).
A cold cream with vinegar?
They call it cold cucumber and apple cream Because calling it “light green gazpacho that does not carry anything about Gazpacho” was well. But if we do not get exquisite, the touch of vinegar and olive oil give you access to the pantheon of the gazpachos of their kind. He signs it – yes, those of the yolks of Santa Teresa of a lifetime – and carries cucumber (56%), apple (20%), cooking water and a touch of garlic and salt. Putting to be heretic, they have a similar version, but with, a jewel that will delight lovers of tropical inventions and the Hawaiian pizza. They are sold in the refrigerated section and the same manages an original first that is worth to succeed with snack shots before a pecking dinner overlooking Sena, Tormes or Manzanares. They sell them in their own establishments (Santa Teresa Shop) in Ávila and Madrid, in some supermarkets and on their website.
With Almendra Martona
Halfway between the gazpacho of a lifetime, with its tomato, its pepper, its onion and even breadcrumbs, and a sigh of Ajoblanco by the hand of the martone almond, this mixes all those family flavors that transport you to the summer. It is made with extra virgin olive oil (point in its favor), has a texture slightly denser than the conventional gazpacho, and is not suitable for allergic to the nuts, or for celiacs. A summer classic that reinvents itself and greets us from the refrigerated zone.
Ajoblanco to spread
If Hollywood has convinced us that it is normal to take toasted with peanut cream at breakfast, we can counterattack with Ajoblanco’s, which is very ours. It brings together all the essential ingredients of that Malaga dish, but in a spreadable version: almond, oil, garlic, bread, salt, lemon, vinegar and water. They have from this small family business that the recipe is, in essence, the same as the family for four generations. But as times change, they are already disrupting in new versions of Ajoblanco to reach more customers. Will it be the time of pistachio gazpacho? Seen the seen, everything is possible.
The gazpacho of the ‘gym bros’
If the gazpachile spheres seem to us a marcian, this is already the repanocha of the imagination (or blasphemy). As if it were a protein concentrate, equal to that of beaters for athletes, this invention called Gazpach-Oh! It is sold in dust and you have to add milk or an analogous vegetable drink. The idea is born in a start up Bilbao mounted by two entrepreneurs willing to contribute their grain of sand in the reduction of food waste. To do this, they incorporate tomato, pepper, garlic and virgin olive oil from the crop discharges (those ugly pieces or that do not fit the calibers required by the food industry). The bag costs 42 euros and gives for 10 gazpachos. We are not going to fool ourselves: between that it is a reconstituted and takes milk, it is light years of knowing how our palate understands as a gazpacho. As a positive point, it does not require refrigeration; Just add the liquid, shake and go.
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