Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 2 cups fish stock
- 2 cups water
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 4 garlic cloves, minced
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cucumber, peeled and chopped
- 2 tomatoes, peeled and chopped
- 2 egg yolks
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the fish stock and water over medium heat.
2. Add the squid rings and cook for 2-3 minutes or until they turn opaque. Remove the squid with a slotted spoon and set aside.
3. In the same pot, add the olive oil, white wine vinegar, garlic, onion, red and green bell peppers, cucumber, and tomatoes. Cook for 10-15 minutes or until the vegetables are soft.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Transfer the vegetables to a blender or food processor and blend until smooth.
6. Return the blended vegetables to the pot and heat over low heat.
7. In a small bowl, whisk the egg yolks until frothy. Slowly add a ladleful of the hot soup to the egg yolks, whisking constantly.
8. Pour the egg yolk mixture back into the pot and stir well.
9. Add the cooked squid rings to the soup and heat through.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking squid and vegetables
- Low heat for heating the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Squid can be substituted with shrimp or scallops.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add cooked potatoes or rice to the soup for a heartier meal.
- Use a mixture of seafood such as shrimp, scallops, and mussels instead of just squid.
- Add a dollop of sour cream or Greek yogurt on top of the soup for a creamy texture.
Tips and tricks:
- Be careful not to overcook the squid as it can become tough and rubbery.
- Use fresh vegetables for the best flavor.
- Adjust the amount of garlic and vinegar to your liking.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil on top.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro
- A drizzle of olive oil
- A dollop of sour cream or Greek yogurt
Pairings:
- Serve with crusty bread for dipping.
- Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Grilled vegetables such as zucchini or eggplant.
Troubleshooting advice:
- If the soup is too thick, add more water or stock to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Gazpachuelo is a traditional soup from the Andalusia region of Spain. It is typically made with fish stock, potatoes, garlic, and egg yolks.
Flavor profiles:
- This soup is tangy and slightly acidic from the white wine vinegar, with a creamy texture from the egg yolks. The squid adds a briny and slightly sweet flavor.
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a light lunch.
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Region: Spanish