| By Sherry on Friday, August 13, 1999 - 11:51 am: Edit |
I recently went to mexico and stayed at the Iberostar resort. I had (every day) a cream of vegetable soup topped with croutons. It was wonderful. No color to it and it didn't taste just like a potato soup. What could have possibly been in the recipe?
| By Casual Cook on Saturday, August 14, 1999 - 01:29 am: Edit |
Perhaps peeled zuchini, cuke or button mushrooms, celery hearts, hearts of lettuce or artichoke, leeks, white corn, jicama, daikon, white (green) cabbage, chayote or other light-colored squashes, or other white or light-colored veggies?
Based on some of the Mexican dishes I've had, I would guess that cuke, cabbage, white corn (a version of which, I believe, is used to make posole), chayote, and jicama are used frequently in regional foods, perhaps because they are plentiful or popular there. If they used any fruit, only coconut comes to mind, but I'm sure there are others.
What did it taste like? Also, cooking, especially for any length of time, decreases color. That, coupled with a cream- or potato-base would render it "white." Also, miso (soybean derivative) also comes in white, and tortillas lend a whitish look and are an ingredient in many popular Mexican soups.
When you piece it all together, would you post the ingredients, if not the recipe, please? It sounds good!
TIA!
| By jeee2 on Monday, August 16, 1999 - 06:00 pm: Edit |
That sounds like white gazpacho.
The Madrid version is good.
Regards, Gerard
| By Casual Cook on Tuesday, August 17, 1999 - 02:04 am: Edit |
Gerard, is it anything like this one?
Gazpacho de Madrid (found at: http://www.unh.edu/gbfc/recipes/gazpacho.html)
Ingredients
4 cups crumbled french bread
5 medium tomatoes (chopped)
2 medium cucumbers (chopped)
1 large onion (chopped)
1 medium green pepper (chopped)
1 small clove garlic (minced)
4 cups cold water
1/4 cup red wine vinegar
4 tsp salt
1/4 cup olive oil
Garnish
1 cup dried french bread (cubed)
1/2 cup finely chopped onion
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
Directions
Combine crumbled bread, tomatoes, cucumbers, onion, green pepper, and garlic in a large bowl. Stir in water, vinegar, and salt. Puree in a blender. Put back into bowl. Whisk in olive oil
and tomato paste. Cover bowl and refrigerate at least 2 hours.
Ladle into bowls. Garnish with bread cubes, onion, cucumber, and green pepper and serve.
Makes 4-6 servings.
| By JEEE2 on Wednesday, August 18, 1999 - 09:19 am: Edit |
Yeh but leave out the colors, peel the cukes and seed. Omit the tomatoes and green peppers.
Nothing green or red.
Follow your recipe but when served its drizzled with some green olive oil and place 2 or 3 ice cubes on top.
The Spanish restaurant next door does it like that and he is from Madrid.
Served with slices of baguette, ..like this..
First rub each slice with a garlic clove,
squeeze a tomatoe slice over the bread slices,
you only want the tomatoe juice.
Sprinkle lightly with kosher salt , its very good and you can taste all the seperate ingredients on the bread.
Cheers, GeraRD