Yes, I can make a good one.
The gazpacho part of the name refers to the typical Chilean recipe. In Chile, it’s mostly made out of potatoes and rice, with a few tweaks here and there.
Chile is a country that has been a net importer of goods for years. It’s one of the few that has its own national style of foods. Chilean gazpacho is very much like a version of that, only without the rice. The recipe is very simple: you take a whole potato, boil it for about ten minutes, then add some white rice, and a pinch of salt, and boil it for another ten minutes.
Sounds simple, I guess, but we’re talking about potatoes, which aren’t usually found as a side in a meal, but are used in Chile’s more traditional gazpacho recipe.
Gosh, I’ve been hearing about these a lot lately, so I guess I should be expecting to see some of them.
I am pretty sure I ate it last night. Yes, my gazpacho was very good. I think I would like a little bit more salt in it, maybe some pepper too, but I think that’s just because I am a gazpacho-eating freak.
This is the other thing about the gazpacho recipe that makes it special. The potatoes are the secret ingredient, and it is definitely worth knowing that. They are a very traditional Spanish dish, and they are so incredibly easy to find. The trick is to boil the potatoes so they are very soft and fluffy, with even some of the starch that remains in the skin. This then allows you to scoop out the flesh and throw it in a bowl with a little olive oil.
Then add some garlic, salt, and a bunch of parsley, and you have you basic gazpacho. The best thing about it is that you can make it at home. Simply put some potatoes in a pot of water, bring it to a boil, then drop in the parsley, garlic, and salt. Let it cook for 10-15 minutes, then toss in the potatoes and cook for a few minutes more.
The folks at Gourmet Gourmet have created the perfect soup for the weekend, and it’s what I call a gazpacho. If you want to add a little bit of something extra to this soup, go for the parsley and garlic. The parsley is a great way to add a little bit of crunch, while the garlic adds a little bit of color.
When you make a soup like this, the key is to mix it up. The key here is to toss the potatoes in at the end, to give them something to stick on top of their parsley flavor. You can also add some sour cream or sour cream cheese, which adds even more flavor. I have been told that the soup tastes best when you serve it over a bowl of pasta.