{"id":198082,"title":"Gazpacho po andalusku","modified":"2026-10-31T17:31:49+01:00","plain":"Andalusk\u00e1 pol\u00e9vka ze syrov\u00fdch surovin, pod\u00e1van\u00e1 ledov\u011b vychlazen\u00e1: dob\u0159e vyzr\u00e1l\u00e1 raj\u010data, papriky, okurka a st\u0159\u00eddka star\u0161\u00edho chleba se rozmixuj\u00ed a pot\u00e9 propas\u00edruj\u00ed p\u0159es jemn\u00fd ku\u017eelov\u00fd cedn\u00edk.\n\n\n\nNa va\u0159en\u00ed je p\u0159\u00edli\u0161 horko, chu\u0165 k j\u00eddlu se vytratila, a p\u0159esto sklenice ledov\u011b vychlazen\u00e9ho gazpacha zmiz\u00ed na jeden z\u00e1tah. Nejd\u0159\u00edv uc\u00edt\u00edte plnou, sladkou chu\u0165 zral\u00fdch raj\u010dat, pak v\u0161e o\u017eiv\u00ed sherry ocet a olivov\u00fd olej zjemn\u00ed kyselost.\n\n\n\nOkurka po sob\u011b zanech\u00e1v\u00e1 sv\u011b\u017e\u00ed zeleninovou stopu a sma\u017een\u00e9 krutony je\u0161t\u011b k\u0159upou, i kdy\u017e u\u017e je zbytek vypit\u00fd. Za oby\u010dejnou studenou raj\u010datovou pol\u00e9vku budete gazpacho pova\u017eovat jen do prvn\u00edho dou\u0161ku.\n\n\n\nChcete-li z\u016fstat ve \u0160pan\u011blsku, pod\u00e1vejte k n\u011bmu patatas bravas\n\n\n\nCo je andalusk\u00e9 gazpacho?\n\n\n\nAndalusk\u00e9 gazpacho je studen\u00e1 pol\u00e9vka z rozmixovan\u00fdch syrov\u00fdch surovin. Zral\u00e1 raj\u010data, papriky, okurka, jarn\u00ed cibulka, \u010desnek, st\u0159\u00eddka star\u0161\u00edho chleba, extra panensk\u00fd olivov\u00fd olej, sherry ocet, s\u016fl a studen\u00e1 voda: nic se neva\u0159\u00ed, v\u0161e putuje do mix\u00e9ru. St\u0159\u00eddka star\u0161\u00edho chleba dod\u00e1v\u00e1 sametovou konzistenci a stabilizuje emulzi, propas\u00edrov\u00e1n\u00ed p\u0159es jemn\u00fd ku\u017eelov\u00fd cedn\u00edk odstran\u00ed posledn\u00ed kousky.\n\n\n\nChu\u0165 stoj\u00ed na rovnov\u00e1ze: sladkost raj\u010dat, sv\u011b\u017eest okurky, \u0159\u00edz \u010desneku a cibulky, jemnost oleje a kyselost octa. \n\n\n\nPod\u00e1v\u00e1 se v misce nebo ve sklenici, se sma\u017een\u00fdmi krutony, kosti\u010dkami papriky a okurky, n\u011bkdy i s nasekan\u00fdm vejcem natvrdo. Jako plnohodnotn\u00e9 letn\u00ed j\u00eddlo se skv\u011ble hod\u00ed k jarn\u00edm z\u00e1vitk\u016fm nebo ke sklenici thajsk\u00e9ho ledov\u00e9ho \u010daje.\n\n\n\nVe stejn\u011b ledov\u011b vychlazen\u00e9m duchu se nesou studen\u00e9 nudle ramen v hiyashi chuka\n\n\n\nChl\u00e9b, olej a \u010desnek tu byly d\u0159\u00edv ne\u017e raj\u010data\n\n\n\nNe\u017e gazpacho z\u010dervenalo, bylo b\u00edl\u00e9. Andalu\u0161t\u00ed n\u00e1den\u00edci tloukli v d\u0159ev\u011bn\u00e9m hmo\u017ed\u00ed\u0159i star\u0161\u00ed chl\u00e9b, \u010desnek, olivov\u00fd olej, ocet, s\u016fl a vodu, aby z t\u00e9m\u011b\u0159 ni\u010deho z\u00edskali j\u00eddlo, kter\u00e9 je udr\u017e\u00ed na nohou po cel\u00fd den na poli. Ze stejn\u00e9ho z\u00e1kladu bez raj\u010dat vych\u00e1z\u00ed i ajoblanco z M\u00e1lagy s \u010desnekem a mandlemi.\n\n\n\nToto b\u00edl\u00e9 gazpacho z dob p\u0159ed raj\u010daty existuje dodnes, je to ajoblanco malague\u00f1o\n\n\n\nRaj\u010data a papriky p\u0159ich\u00e1zej\u00ed z Ameriky a v receptu se zabydluj\u00ed a\u017e v 19. stolet\u00ed. Gazpacho tehdy z\u00edsk\u00e1v\u00e1 barvu a chu\u0165, jak\u00e9 zn\u00e1me dnes. Ev\u017eenie de Montijo, Andalusanka, kter\u00e1 se stala francouzskou c\u00edsa\u0159ovnou, ho ve stejn\u00e9 dob\u011b proslavuje i za hranicemi \u0160pan\u011blska.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Studen\u00e1 melounov\u00e1 pol\u00e9vka.\n\n\n\nKa\u017ed\u00e1 dom\u00e1cnost si pak uchov\u00e1v\u00e1 vlastn\u00ed pom\u011bry surovin a p\u0159\u00edbuzn\u00fdch variant p\u0159ib\u00fdv\u00e1, po\u010d\u00ednaje salmorejem z C\u00f3rdoby, kter\u00e9 je hust\u0161\u00ed, obsahuje v\u00edce chleba a obejde se bez okurky i papriky. O zbytek se ve 20. stolet\u00ed postaral elektrick\u00fd mix\u00e9r. Dne\u0161n\u00ed dokonale hladk\u00e9 konzistence se v hmo\u017ed\u00ed\u0159i dos\u00e1hnout nedalo.\n\n\n\nNa dopln\u011bn\u00ed p\u011bkn\u011b k\u0159upav\u00fd japonsk\u00fd zeln\u00fd sal\u00e1t\n\n\n\nHlavn\u00ed suroviny na gazpacho\n\n\n\n\n\n\n\nHlavn\u00ed pr\u00e1ci odv\u00e1d\u011bj\u00ed raj\u010data. Kilo dob\u0159e vyzr\u00e1l\u00fdch, oloupan\u00fdch plod\u016f dod\u00e1 \u0161\u0165\u00e1vu, barvu a sladk\u00fd z\u00e1klad, a \u010d\u00edm jsou \u0161\u0165avnat\u011bj\u0161\u00ed, t\u00edm m\u00e9n\u011b vody bude pozd\u011bji pot\u0159eba. \n\n\n\nOkurka zbaven\u00e1 sem\u00ednek p\u0159in\u00e1\u0161\u00ed sv\u011b\u017eest, p\u016flky \u010derven\u00e9 a zelen\u00e9 papriky chu\u0165 syrov\u00e9 zeleniny, jarn\u00ed cibulka jemn\u011bj\u0161\u00ed t\u00f3n ne\u017e b\u011b\u017en\u00e1 cibule a strou\u017eek \u010desneku zbaven\u00fd kl\u00ed\u010dku \u0159\u00edz bez ho\u0159kosti. Mno\u017estv\u00ed t\u00e9to zeleniny upravte podle chuti.\n\n\n\nPr\u00e1v\u011b st\u0159\u00eddka star\u0161\u00edho chleba odli\u0161uje raj\u010datovou pol\u00e9vku od prav\u00e9ho gazpacha. Zahu\u0161\u0165uje, stabilizuje emulzi a dod\u00e1v\u00e1 sametovou konzistenci. Extra panensk\u00fd olivov\u00fd olej se p\u0159il\u00e9v\u00e1 tenk\u00fdm pram\u00ednkem b\u011bhem mixov\u00e1n\u00ed, stejn\u011b jako p\u0159i p\u0159\u00edprav\u011b majon\u00e9zy, a dod\u00e1v\u00e1 plnost i v\u016fni. Sherry ocet v\u0161e zv\u00fdrazn\u00ed a pr\u00e1v\u011b d\u00edky n\u011bmu, v\u00edc ne\u017e d\u00edky raj\u010dat\u016fm, m\u00e1 gazpacho svou nezam\u011bnitelnou chu\u0165.\n\n\n\nDal\u0161\u00ed j\u00eddlo, kter\u00e9 se v horku j\u00ed ledov\u011b vychlazen\u00e9, je hiyayakko\n\n\n\nS\u016fl nen\u00ed mali\u010dkost. Bez n\u00ed je pol\u00e9vka mdl\u00e1 a chu\u0165 raj\u010dat nevynikne. Studen\u00e1 voda se p\u0159id\u00e1v\u00e1 nakonec, od trochy na dn\u011b sklenice a\u017e po velkou sklenici podle raj\u010dat, aby se doladila hustota. Obloha, sma\u017een\u00e9 krutony, vejce natvrdo, kosti\u010dky papriky a okurky, vrac\u00ed pol\u00e9vce k\u0159upavost, kter\u00e1 j\u00ed po \u00fapln\u00e9m rozmixov\u00e1n\u00ed chyb\u00ed.\n\n\n\nJak poznat prav\u00e9 gazpacho a \u010deho se vyvarovat\n\n\n\nDobr\u00e9 gazpacho je dokonale hladk\u00e9, velmi studen\u00e9 a v\u00fdrazn\u011b nakysl\u00e9. Pokud na l\u017e\u00edci z\u016fst\u00e1vaj\u00ed kousky, vynechalo se pas\u00edrov\u00e1n\u00ed p\u0159es jemn\u00fd cedn\u00edk. P\u0159\u00edli\u0161 mnoho vody najednou z n\u011bj ud\u011bl\u00e1 z\u0159ed\u011bnou raj\u010datovou \u0161\u0165\u00e1vu, p\u0159\u00edli\u0161 m\u00e1lo soli utlum\u00ed v\u0161echny chut\u011b. \n\n\n\nNa dopln\u011bn\u00ed stolu dob\u0159e vychlazen\u00e1 ensaladilla rusa\n\n\n\nOlej p\u0159il\u00e9vejte tenk\u00fdm pram\u00ednkem, ne v\u0161echen najednou, jinak se emulze nevytvo\u0159\u00ed a tuk vyplave na povrch.\n\n\n\n\n\n\tPrav\u00e9 andalusk\u00e9 gazpacho\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg dob\u0159e vyzr\u00e1l\u00fdch raj\u010dat (oloupan\u00fdch)0.5 st\u0159edn\u011b velk\u00e9 okurky (zbaven\u00e9 sem\u00ednek)0.5 st\u0159edn\u011b velk\u00e9 \u010derven\u00e9 papriky0.5 st\u0159edn\u011b velk\u00e9 zelen\u00e9 papriky0.5 st\u0159edn\u011b velk\u00e9 jarn\u00ed cibulky (cebolleta)1 strou\u017eek \u010desneku (bez kl\u00ed\u010dku)70 g st\u0159\u00eddky star\u0161\u00edho chleba60 ml extra panensk\u00e9ho olivov\u00e9ho oleje20 ml sherry octa2 l\u017ei\u010dky soli50-200 ml studen\u00e9 vody (mno\u017estv\u00ed upravte podle konzistence)pep\u0159 (podle chuti)K pod\u00e1v\u00e1n\u00edsma\u017een\u00e9 chlebov\u00e9 krutony1 vejce natvrdo (voliteln\u00e9)paprika a okurka nakr\u00e1jen\u00e9 na kosti\u010dky (voliteln\u00e9)\t\n\t\n\t\tPostupOmyjte zeleninu.Zeleninu nakr\u00e1jejte na kousky a vlo\u017ete do velk\u00e9ho hrnce.Rozmixujte ty\u010dov\u00fdm mix\u00e9rem.P\u0159idejte st\u0159\u00eddku star\u0161\u00edho chleba a znovu mixujte, dokud se v\u0161e dokonale nespoj\u00ed.Pokud je gazpacho p\u0159\u00edli\u0161 hust\u00e9, p\u0159idejte trochu studen\u00e9 vody a znovu rozmixujte.Za st\u00e1l\u00e9ho mixov\u00e1n\u00ed p\u0159il\u00e9vejte tenk\u00fdm pram\u00ednkem olivov\u00fd olej, aby vznikla emulze.Dochu\u0165te octem, sol\u00ed a pep\u0159em, ochutnejte a podle pot\u0159eby dochucen\u00ed upravte.Propas\u00edrujte p\u0159es jemn\u00fd k\u00f3nick\u00fd cedn\u00edk (pouze pokud m\u00e1te velmi v\u00fdkonn\u00fd stoln\u00ed mix\u00e9r, jinak nebudou \u010d\u00e1ste\u010dky dostate\u010dn\u011b jemn\u00e9 a m\u00edsto gazpacha z\u00edsk\u00e1te jen ochucenou vodu)Dejte do lednice, dokud se gazpacho d\u016fkladn\u011b nevychlad\u00ed.Pod\u00e1vejte studen\u00e9 se sma\u017een\u00fdmi chlebov\u00fdmi krutony a podle chuti p\u0159idejte vejce natvrdo a papriku s okurkou nakr\u00e1jen\u00e9 na kosti\u010dky.\t\n\t\n\t\tCo dom\u00e1cnost, to jin\u00e1 verze gazpacha, ale z\u00e1klad z\u016fst\u00e1v\u00e1 stejn\u00fd: raj\u010data, papriky, okurka, cibule, \u010desnek, chl\u00e9b, olej, s\u016fl a ocet, v\u0161e rozmixovan\u00e9. Pom\u011br okurky a cibule si upravte podle chuti.\nMno\u017estv\u00ed vody z\u00e1vis\u00ed tak\u00e9 na raj\u010datech: \u010d\u00edm jsou \u0161\u0165avnat\u011bj\u0161\u00ed, t\u00edm m\u00e9n\u011b vody pot\u0159ebujete. Za\u010dn\u011bte s nejni\u017e\u0161\u00edm uveden\u00fdm mno\u017estv\u00edm a podle pot\u0159eby p\u0159id\u00e1vejte.\nSt\u0159\u00eddka star\u0161\u00edho chleba dod\u00e1v\u00e1 gazpachu sametovou konzistenci a pas\u00edrov\u00e1n\u00ed p\u0159es jemn\u00fd k\u00f3nick\u00fd cedn\u00edk ho dokonale zjemn\u00ed.\n\t\n\t\n\t\tSoupes et bouillonsEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198082"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198082\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162845"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}