Sweeter cuisines

There are some times I was chatting with one of my readers complex reports and sometimes for less complicated than we have with food from our origins and even with all that comes from over there. And our discussions have left me think that in that area things are rarely simple, very rarely ...

Time of my shorts my mother still had some friends ... More stubborn, like Maria, a "good woman" in every sense. Maria in addition to its flexible enough character to carry the dragon that was cursing my mother was also a sacred damn stove. 

Go home meant to me so that I would get out of the monotonous circle that my mother considered meals, the famous fried in oil with vegetables cooked steaks, they invariably water which I have not hurt spoken here. Maria was more like a table filling out pair who could not stand the slightest empty, so I was allowed to peck in a multitude of dishes, without anyone find fault ... well except of course my mother anyway always something to complain about.

I had taken the habit of following Maria in the kitchen / dining room, the room where everyone ended up arriving at one time or another, his kitchen was the center of his world.

I followed her under false pretext enough to help him, finally looking at her, Maria was one of those cooks who do not share their tasks, while ultimately the only thing I really wanted to watch his daughter was ... !

But that's another story ...

Finally it's probably where I began to realize that the relationship between food and our origins can be complex. Maria not missing an opportunity to assert what to do or not and what wild regions other than Andalusia dared to do ...

That's how I learned a few things about the gazpacho, two or three things that can trigger over there much debate and many quarrels!

Today I am looking at it less but for once, perhaps for her to remember the little girl and quilts I thought a gazpacho as there ...

Gazpacho of my loves!

Ingredients: 500g tomatoes (I used so tomatoes beef hearts with lots of flesh) - 30g sweet green pepper (use large peppers as found in grocery stores in North African products) - 60g cucumber - 1/2 clove garlic - 30g of stale bread crumbs (some use of bread but the bread is scarce in southern South I prefer bread) - 6cl olive oil - 6cl water - vinegar 1cl Sherry - Salt and pepper

Peel the tomatoes and fluff then chop coarsely. Roughly chop the pepper, cucumber and garlic. Cut also a little tomato, cucumber and pepper into small cubes to sprinkle on gazpacho before doing them.

Cut the bread into medium sized cubes and put it in a bowl, cover it with the tomatoes, cucumber, pepper and garlic and forget things cool for 1 hour.

Pour contents of bowl into the bowl of a blender and mix everything. Mix the oil, water and vinegar in a bowl and then add it in the blender then running, pour the liquid mesh bowl. If your mixer does not allow you to mix and pay at the same time nothing dramatic just add the liquid several times. Season and give a tour of the mixer.

Pour into small bowls, some small cubes of tomatoes, cucumber and pepper, a drizzle of oil and that is to eat of course very fresh and without waiting!

Small precision for gazpacho as Maria, if you do not want to end up in hell or worse to be treated in an Andalusian Castilian or Catalan, no onion or red pepper gazpacho in!

But why, I finally arrived to do the damn gazpacho! did I tell you that ...