Ingredients with Measurements:
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 4 eggs
- 1/2 pound chorizo, sliced
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
Special equipment needed:
- Blender or food processor
- Large pot
- Whisk
Step-by-step instructions:
1. In a blender or food processor, combine the olive oil, white wine vinegar, garlic, salt, and black pepper. Blend until smooth.
2. In a large pot, bring the chicken broth to a boil. Reduce heat to low and add the blended mixture. Simmer for 10 minutes.
3. In a separate pot, bring water to a boil. Add the eggs and cook for 8 minutes. Remove from heat and place in cold water to cool. Peel and slice the eggs.
4. In a skillet, cook the chorizo over medium heat until browned. Remove from heat and set aside.
5. In a small bowl, whisk together the mayonnaise, lemon juice, cayenne pepper, paprika, ground cumin, garlic powder, onion powder, and dried oregano.
6. To serve, ladle the gazpachuelo into bowls. Top with sliced eggs and chorizo. Drizzle the mayonnaise mixture over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Chicken broth should be simmered on low heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 610
- Fat: 53g
- Carbohydrates: 6g
- Protein: 26g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Shrimp can be used instead of chorizo for a seafood option.
Variations:
- Add diced tomatoes, cucumbers, and red onions for a more traditional gazpacho flavor.
- Use smoked paprika instead of regular paprika for a smokier flavor.
Tips and tricks:
- Make sure to blend the olive oil mixture until smooth to prevent separation in the soup.
- Use a slotted spoon to remove the chorizo from the skillet to prevent excess oil from getting into the soup.
Storage instructions:
- Store leftover gazpachuelo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat gazpachuelo in a pot over low heat until warmed through.
Presentation ideas:
- Serve gazpachuelo in a clear bowl to show off the colorful ingredients.
- Top with a sprig of fresh parsley for a pop of green.
Garnishes:
- Fresh parsley
- Croutons
- Sliced avocado
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the eggs and chorizo thoroughly to prevent foodborne illness.
Food history:
- Gazpachuelo is a traditional soup from Andalusia, Spain. It is typically made with fish or seafood, but this recipe uses chorizo for a heartier flavor.
Flavor profiles:
- Savory
- Tangy
- Spicy
Serving suggestions:
- Serve gazpachuelo as a main course for lunch or dinner.
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Region: Spanish