{"id":163453,"title":"Otantik End\u00fcl\u00fcs Gazpachosu","modified":"2026-08-17T19:40:46+02:00","plain":"\u00c7i\u011f, buz gibi bir End\u00fcl\u00fcs \u00e7orbas\u0131 : iyice olgun domatesler, biberler, salatal\u0131k ve bayat ekmek i\u00e7i \u00e7ekilip ard\u0131ndan ince s\u00fczge\u00e7ten ge\u00e7irilir.\n\n\n\nYemek yapmak i\u00e7in hava fazla s\u0131cak, i\u015ftah da ka\u00e7m\u0131\u015f; yine de iyice so\u011futulmu\u015f bir bardak gaspacho bir \u00e7\u0131rp\u0131da i\u00e7ilir. \u00d6nce olgun domatesin yuvarlak, tatl\u0131 lezzeti gelir; ard\u0131ndan Jerez sirkesi her \u015feyi canland\u0131r\u0131r, zeytinya\u011f\u0131 da asiditeyi dengeler.\n\n\n\nSalatal\u0131k geride bitkisel bir ferahl\u0131k b\u0131rak\u0131r; k\u0131zarm\u0131\u015f krutonlar ise \u00e7orba \u00e7oktan bitmi\u015f olsa bile h\u00e2l\u00e2 \u00e7\u0131t\u0131r \u00e7\u0131t\u0131rd\u0131r. \u0130lk yuduma kadar onu yaln\u0131zca basit bir so\u011fuk domates \u00e7orbas\u0131 san\u0131rs\u0131n\u0131z.\n\n\n\n\u0130spanya'da kalmak isterseniz yan\u0131nda patatas bravas servis edin\n\n\n\nEnd\u00fcl\u00fcs gazpachosu nedir ?\n\n\n\nEnd\u00fcl\u00fcs gazpachosu, \u00e7i\u011f malzemelerle haz\u0131rlanan ve blenderdan ge\u00e7irilen bir so\u011fuk \u00e7orbad\u0131r. Olgun domatesler, biberler, salatal\u0131k, taze so\u011fan, sar\u0131msak, bayat ekmek i\u00e7i, s\u0131zma zeytinya\u011f\u0131, Jerez sirkesi, tuz ve so\u011fuk su : hi\u00e7bir \u015fey pi\u015fmez, her \u015fey blenderdan ge\u00e7er. Bayat ekmek i\u00e7i kadifemsi dokuyu verir ve em\u00fclsiyonu dengede tutar; ince s\u00fczge\u00e7ten ge\u00e7irmek de son k\u00fc\u00e7\u00fck par\u00e7alar\u0131 ay\u0131klar.\n\n\n\nTad\u0131 bir dengeye dayan\u0131r: domatesin tatl\u0131l\u0131\u011f\u0131, salatal\u0131\u011f\u0131n ferahl\u0131\u011f\u0131, sar\u0131msak ve so\u011fan\u0131n belirginli\u011fi, zeytinya\u011f\u0131n\u0131n yuvarlakl\u0131\u011f\u0131 ve sirkenin asiditesi.\n\n\n\nKasede ya da bardakta; k\u0131zarm\u0131\u015f krutonlar, k\u00fcp do\u011franm\u0131\u015f biber ve salatal\u0131k, bazen de k\u0131y\u0131lm\u0131\u015f ha\u015flanm\u0131\u015f yumurta ile servis edilir. Tam bir yaz \u00f6\u011f\u00fcn\u00fc i\u00e7in bahar rulolar\u0131 ya da bir Tay usul\u00fc buzlu \u00e7ay ile \u00e7ok iyi gider.\n\n\n\nAyn\u0131 serin \u00e7izgide, hiyashi chuka so\u011fuk ramenleri\n\n\n\nDomatesten \u00f6nce ekmek, ya\u011f ve sar\u0131msak\n\n\n\nGazpacho, k\u0131rm\u0131z\u0131 olmadan \u00f6nce beyazd\u0131. End\u00fcl\u00fcsl\u00fc tar\u0131m i\u015f\u00e7ileri ah\u015fap bir havanda bayat ekmek, sar\u0131msak, zeytinya\u011f\u0131, sirke, tuz ve suyu eziyor; ellerindeki k\u0131s\u0131tl\u0131 malzemeyle tarlada ge\u00e7en uzun bir g\u00fcn\u00fc \u00e7\u0131kar\u0131yorlard\u0131. Malaga usul\u00fc sar\u0131msakl\u0131 ve bademli ajoblanco da domatessiz ayn\u0131 temele dayan\u0131r.\n\n\n\nDomates ve biber Amerika'dan gelir ve ancak 19. y\u00fczy\u0131lda tarifin par\u00e7as\u0131 h\u00e2line gelir. Gazpacho o zaman bug\u00fcn bildi\u011fimiz renk ve tada kavu\u015fur. Frans\u0131zlar\u0131n imparatori\u00e7esi olan End\u00fcl\u00fcsl\u00fc Eug\u00e9nie de Montijo da onu ayn\u0131 d\u00f6nemde \u0130spanya d\u0131\u015f\u0131na tan\u0131t\u0131r.\n\n\n\nArd\u0131ndan her ev kendi oranlar\u0131n\u0131 korur, benzer tarifler \u00e7o\u011fal\u0131r; bunlar\u0131n ba\u015f\u0131nda da daha koyu, ekme\u011fi daha bol, salatal\u0131k ve bibersiz Kordoba salmorejosu gelir. Gerisini 20. y\u00fczy\u0131lda elektrikli blender tamamlar. Bug\u00fcn bildi\u011fimiz o kusursuz p\u00fcr\u00fczs\u00fcz doku, havanda elde edilemeyecek kadar incedir.\n\n\n\nYan\u0131na \u00e7ok yak\u0131\u015facak \u00e7\u0131t\u0131r bir Japon lahana salatas\u0131\n\n\n\nGazpacho'nun ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\n\u0130\u015fin b\u00fcy\u00fck k\u0131sm\u0131n\u0131 domates \u00fcstlenir. Bir kilo iyice olgun, kabuklar\u0131 soyulmu\u015f domates; suyu, rengi ve tatl\u0131 taban\u0131 sa\u011flar. Domatesler ne kadar suluysa, sonradan o kadar az su eklemek gerekir.\n\n\n\n\u00c7ekirdekleri \u00e7\u0131kar\u0131lm\u0131\u015f salatal\u0131k ferahl\u0131k katar; yar\u0131m k\u0131rm\u0131z\u0131 ve yar\u0131m ye\u015fil biber \u00e7i\u011f karakteri olu\u015fturur; taze so\u011fan, kuru so\u011fana g\u00f6re daha yumu\u015fak bir tat verir; filizi al\u0131nm\u0131\u015f bir di\u015f sar\u0131msak ise ac\u0131l\u0131k katmadan karakter kazand\u0131r\u0131r. Bu sebzelerin miktar\u0131 damak zevkine g\u00f6re ayarlan\u0131r.\n\n\n\nBayat ekmek i\u00e7i, s\u0131radan bir domates \u00e7orbas\u0131n\u0131 ger\u00e7ek bir gazpachodan ay\u0131r\u0131r. \u00c7orbay\u0131 koyula\u015ft\u0131r\u0131r, em\u00fclsiyonu sabitler ve kadifemsi dokuyu verir. S\u0131zma zeytinya\u011f\u0131, t\u0131pk\u0131 mayonez yapar gibi, blender \u00e7al\u0131\u015f\u0131rken ince ince eklenir; g\u00f6vde ve aroma kazand\u0131r\u0131r. Jerez sirkesi b\u00fct\u00fcn\u00fc canland\u0131r\u0131r; gazpachoyu tan\u0131n\u0131r k\u0131lan da, domatesten \u00e7ok, odur.\n\n\n\nHava fazla s\u0131cakken buz gibi yenilen bir ba\u015fka lezzet: hiyayakko\n\n\n\nTuz ayr\u0131nt\u0131 de\u011fildir. Onsuz \u00e7orba s\u00f6n\u00fck kal\u0131r, domates de \u00f6ne \u00e7\u0131kmaz. So\u011fuk su en son, domatesin sululu\u011funa g\u00f6re yar\u0131m bardaktan bir barda\u011fa kadar eklenir; ama\u00e7 k\u0131vam\u0131 ayarlamakt\u0131r. K\u0131zarm\u0131\u015f kruton, ha\u015flanm\u0131\u015f yumurta, k\u00fcp biber ve salatal\u0131k gibi garnit\u00fcrler, tamamen \u00e7ekilmi\u015f bir \u00e7orbada eksik olan \u00e7\u0131t\u0131rl\u0131\u011f\u0131 geri getirir.\n\n\n\n\u00d6zg\u00fcnl\u00fc\u011f\u00fcn i\u015faretleri ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u0130yi bir gazpacho kusursuz derecede p\u00fcr\u00fczs\u00fcz, iyice so\u011fuk ve belirgin bi\u00e7imde ek\u015fimsi olmal\u0131d\u0131r. Ka\u015f\u0131k a\u011fza par\u00e7a getiriyorsa ince s\u00fczge\u00e7 a\u015famas\u0131 atlanm\u0131\u015f demektir. Bir seferde fazla su eklerseniz seyreltilmi\u015f domates suyuna d\u00f6ner; tuz az olursa b\u00fct\u00fcn lezzet s\u00f6n\u00fckle\u015fir.\n\n\n\nYa\u011f\u0131 tek seferde bo\u015faltmak yerine incecik bir ak\u0131\u015f halinde ekleyin; aksi h\u00e2lde em\u00fclsiyon tutmaz ve ya\u011f y\u00fczeye \u00e7\u0131kar.\n\n\n\n\n\n\tOtantik End\u00fcl\u00fcs Usul\u00fc Gazpa\u00e7o\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg iyice olgun domates (soyulmu\u015f)0.5 orta boy salatal\u0131k (\u00e7ekirdekleri \u00e7\u0131kar\u0131lm\u0131\u015f)0.5 orta boy k\u0131rm\u0131z\u0131 biber0.5 orta boy ye\u015fil biber0.5 orta boy taze so\u011fan (cebolleta)1 di\u015f sar\u0131msak (filizi \u00e7\u0131kar\u0131lm\u0131\u015f)70 g bayat ekmek i\u00e7i60 ml s\u0131zma zeytinya\u011f\u013120 ml Jerez sirkesi2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz50-200 ml so\u011fuk su (k\u0131vama g\u00f6re ayarlay\u0131n)karabiber (damak tad\u0131n\u0131za g\u00f6re)Servis i\u00e7inkruton1 ha\u015flanm\u0131\u015f yumurta (iste\u011fe ba\u011fl\u0131)k\u00fcp do\u011franm\u0131\u015f biber ve salatal\u0131k (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tHaz\u0131rl\u0131kSebzeleri iyice y\u0131kay\u0131n.Sebzeleri iri par\u00e7alar h\u00e2linde do\u011fray\u0131n ve geni\u015f bir tencereye al\u0131n.El blender\u0131 ile p\u00fcre h\u00e2line getirin.Bayat ekmek i\u00e7ini ekleyin ve tamamen kar\u0131\u015fana kadar yeniden \u00e7ekin.Gazpa\u00e7o fazla koyuysa biraz so\u011fuk su ekleyip tekrar \u00e7ekin.Blender \u00e7al\u0131\u015f\u0131rken zeytinya\u011f\u0131n\u0131 ince bir ak\u0131\u015f h\u00e2linde ekleyin ve em\u00fclsiyon olu\u015fana kadar \u00e7ekmeye devam edin.Sirke, tuz ve karabiberi ekleyin; tad\u0131na bak\u0131p gerekirse ayarlay\u0131n.\u0130nce bir s\u00fczge\u00e7ten ge\u00e7irin (yaln\u0131zca \u00e7ok g\u00fc\u00e7l\u00fc bir blender kullan\u0131yorsan\u0131z; aksi h\u00e2lde par\u00e7ac\u0131klar yeterince ince olmayaca\u011f\u0131 i\u00e7in gazpa\u00e7o yerine aromal\u0131 bir su elde edersiniz)Gazpa\u00e7o iyice so\u011fuyana kadar buzdolab\u0131nda dinlendirin.So\u011fuk servis edin; \u00fczerine kruton serpin, dilerseniz ha\u015flanm\u0131\u015f yumurta ve k\u00fcp do\u011franm\u0131\u015f biber-salatal\u0131k da ekleyin.\t\n\t\n\t\tGazpa\u00e7onun neredeyse her evde farkl\u0131 bir yorumu vard\u0131r, ancak \u00f6z\u00fc de\u011fi\u015fmez: domates, biber, salatal\u0131k, so\u011fan, sar\u0131msak, ekmek, zeytinya\u011f\u0131, tuz ve sirke birlikte \u00e7ekilir. Salatal\u0131k ve so\u011fan oran\u0131n\u0131 damak tad\u0131n\u0131za g\u00f6re ayarlayabilirsiniz.\nSu miktar\u0131 da domateslerin sululu\u011funa ba\u011fl\u0131d\u0131r: ne kadar suluysalar o kadar az su gerekir. \u00d6nce alt s\u0131n\u0131rdan ba\u015flay\u0131n, sonra gerekirse art\u0131r\u0131n.\nBayat ekmek i\u00e7i gazpa\u00e7oya o kadifemsi dokuyu verir; ince s\u00fczge\u00e7ten ge\u00e7irmek ise p\u00fcr\u00fczs\u00fcz bir sonu\u00e7 elde etmenizi sa\u011flar.\n\t\n\t\n\t\tSoupes et bouillonsEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=163453"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163453\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/162845"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}