
Flavors: Cherry and Tomato Gazpacho
- Food
- Recipe
Fiona Dunlap
Sweet cherries are a Middle Eastern fruit thought to have originated in Anatolia and later cultivated in al-Andalus.
Not the case for the tomato, of course, that American interloper. At Alejandro, a Michelin-star restaurant located in southeastern Spain, an elegant cocktail glass of this gazpacho kicks off their lengthy menu. You can increase the quantities to suit a normal-size dinner, but since the gazpacho is intense and dense, you won’t need large helpings. You will need to marinate it overnight.
In a bowl, combine all the ingredients except the olive oil and herbs, stir roughly together and leave to marinate overnight.
The following day, tip the mixture into a food processor and blend to a smooth puree. Strain into a bowl and return to the blender. With the machine running, slowly add the olive oil to achieve a smooth emulsion.
Serve in small glasses, garnished with a few drops of extra-virgin olive oil and the mint or basil leaves.
Reprinted with permission from Andaluz: A Food Journey through Southern Spain,
Fiona Dunlop , 2018, Interlink Books, 978-1-62371-999-9, $35 hb, www.interlinkbooks.com.

You may also be interested in...
Flavors: Beef Stew with Green Peas (Bazela bil roz)
Food
This hearty beef stew, a type of yakhni, or popular stew, is served with rice in the Syrian style.Flavors: Chicken Kabab Burgers
Food
Like the iconic bun kabab of Karachi in Pakistan or Hyderabad in India, a spicy kabab inside a bun is a popular street food in certain regions of the Indian subcontinent.Flavors: Shir Yakheh Gulab (Rose and Pistachio Ice Cream)
Food
During the hot summer months, ice-cream shops, called shir yakh feroshees, would sell an assortment of ice creams and other cold desserts. My sister Fatema remembers going into beautiful little shops after school to buy shir yakh. They were colorful and decoratively tiled and had Bollywood music playing in the background. The shir yakh, with rose and pistachios, is a favorite at Parwana, one of her restaurants.