The Apple of Love

The Apple of Love

Acapulco, Mexico is a beautiful and romantic seaside resort that was once inhabited by the Nahua Indians who were the predecessors of the Aztecs.  Acapulco takes its name from a Nahua myth of two young lovers, Acatl and Quiahuitl, were not allowed to marry.  It is no wonder, then that the so-called Apple of Love, was cultivated by the Aztecs in about 700 AD. The seeds of this fruit, which we treat as a vegetable, were eventually brought to Europe around 1500 when they were carried back to Spain.  This food then got the reputation for making a person "more romantic" and became known as an aphrodisiac.   At one time, this Apple of Love, the tomato, became scandalized as an amorous and erotic food that the Church of Rome called it the 'the devils fruit' because of its color and from the juice that flows from the vegetable. Ever since that time the Europeans have honored the succulence of the tomato and have referred to it as the "Pomme d' Amour" probably because of its reputation as the fruit or vegetable of love.

As one would expect there is a favorite dish I still enjoy that is a summertime favorite and can be particularly romantic as well.  I have loved it ever since I first tasted it when I visited Acapulco with my family.  This dish is especially wonderful for keeping things light to keep things going "hot and heavy" later.  It's Gazpacho. Here is a recipe that I enjoy and share with you.

Suat Eman @ freedigitalphotos.net

Gazpacho

24 oz. Tomato juice (about ½ of a large can)
4-5 pounds of ripe tomatoes peeled and seeded. (This is not as much as you think).
2 Large tomatoes, peeled and chopped (to use as garnish later)
2 Green peppers, seeded and chopped (½ for garnish)
2 Cucumber, peeled, seeded, chopped (½ for garnish)
1 large onion chopped
1/4 cup sherry
3 Scallions or green onions, chopped (1 for garnish)
2 Large cloves of garlic, crushed
2 slices of course-textured bread soaked in water and squeezed dry
¼ C Fresh cilantro leaves, or parsley chopped (if you don't like cilantro)
2 T Extra Virgin Olive oil
2 T Fresh lime juice
2 T Sherry wine vinegar
1-½ T Fresh lemon juice
1 t dried tarragon
1 t dried basil
1 t ground cumin
1 t honey or agave
½ t salt
¼ t freshly ground black pepper
Dash of Tabasco sauce

Garnish

if desired with:

Julienne Spanish Serrano Ham or Italian Prosciutto
1/2 cup diced green bell pepper
1/2 cup peeled, seeded, and chopped cucumber
1 1/2 cups red cherry tomatoes, quartered
1/4 cup diced red onion
Sprinkle a few warm garlic croutons on top

1 dollop of sour cream

First of all, use the freshest, best vegetables you can find and then assemble all your ingredients in the blender or food processor in pulsing them in batches just a few times.  You will want it retain some of its chunky texture. Refrigerate for a few hours, at least three, if you can hold off eating this soup that long.  This makes a great light but delicious lunch and, is also good as a light dinner, garnished with fresh vegetables and garlic croutons, with a good choice of Sherry or Chilled Pinot Grigio.  This makes about 6-8 good sized servings.  Try this with fresh, chilled melon, mango and papaya for dessert.  Yum!

So next time you think about going on a great vacation spot full of sun, fun and romance, think of Acapulco but if you can't get away try the romance of a great chilled soup, Gazpacho, and escape with the aphrodisiac that has a reputation as "the apple of love, "  or a passionate food.  Love, would you just chop me some tomato?

Debralee Mede

Filed under: Acapulco, apple of love, Aztecs, chilled, Gazpacho, Mexico, recipe, romance, romantic., soup, vegetable