Gordal olive, cheese and orange Gazpacho
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Total: 10 min Diners: 4
As a gazpacho is a cold soup that usually features olive oil, tomato, onion and cucumber, we are going to allow ourselves the license to call this olive soup, GAZPACHO in capital letters. Because it is just as refreshing as the orthodox one, but with the fantastic touch provided by the fleshy Gordal olives grown here in Spain, full of flavor and also texture.
This gazpacho is a very easy recipe that consists only of balancing the ingredients of the mixture well and grinding very well so that the result is smooth, silky and creamy, without chunks or the feeling that it is unlinked. As I always say every time we face a cream texture: the secret is to forget it in the mixer. Yes, yes, let it be grinding for 15-25 minutes quietly, so we will ensure that the consistency is optimal.
If you like olives, this recipe, just like the stuffed fried olives or the olives and cheese crackers, will fascinate you. So I recommend that you read a little about the types of olives and their uses in the kitchen because it will open your mind to an endless number of recipes, many of them prepared by great chefs thanks to the campaign carried out by Aceitunas de España to reinvent the olive as an ingredient in the kitchen.
After preparing the Gordal olive gazpacho, we will have to cool it well, and either eat it alone or, eat it accompanied by a wonderful fresh artisan cheese that will bring us the milky touch that makes balm and some refreshing orange segments, a little onion, regañá croutons and some aromatic herbs to give more aroma and contrast. From a very easy dish that takes just 15 minutes to prepare, we can get a recipe with a lot of mastery, perfect for any time of the day.
How to make Gordal olive, fresh cheese and orange gazpacho
Ingredients
. Green kumato tomatoes, 2 pcs Pitted Gordal olives, 150 g Water, sufficient quantity Dill to taste Cucumber vinegar, 1 tablespoon (or a piece of cucumber and 1 tablespoon of vinegar) Extra virgin olive oil, 50 ml Orange, ¼ Onion, ¼ Regañás, 12 Gordal olives with stone, 12 pcs Fresh artisan cheese, 250 g Salt, sufficient quantity Mint to taste
Step 1
Put the crushed tomato, the pitted Gordal olives, the dill, the vinegar, the salt and a little water in a blender and blend very well. Add water as you see that the gazpacho requires it until you get the desired texture.
Step 2
When everything is very well blended and smooth, gradually add the olive oil to emulsify with the rest of the gazpacho, while continuing to blend. Add salt and put in the fridge to cool very well.
Step 3
Peel the onion, remove the hulls one by one and delicately cut some onion petals. We could also cut the onion directly into julienne strips. If we do not want the onion to be too powerful we will put it in an ice water bath for 15-30 minutes.
Step 4
Peel the orange live and get pieces of orange without a trace of white part. Set aside.
Step 5
Serve the cold olive gazpacho around the queso fresco and finish the dish with the orange, onion petals, dill, mint, croutons and some more pitted Gordal olives.
