Does anyone have a KILLER Gazpacho recipe?

  • Thorbaugh

    Posts: 110

    May 31, 2012 9:30 AM GMT
    I love this soup and would love to learn how to make one that is really Delicious.
  • calibro

    Posts: 8888

    May 31, 2012 11:57 AM GMT
    killer gazpacho, eh? i would think some flavorless poison would work best. have you tried serving it with cyanide?
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    May 31, 2012 12:00 PM GMT
    No pics?

    Guess I won't be looking on foodnetwork.com for you.
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    May 31, 2012 1:32 PM GMT
    Thorbaugh saidI love this soup and would love to learn how to make one that is really Delicious.


    the secret is really good tomatos. There is a restaurant here that makes a terrific gazpacho with fresh locally grown tomatos that have a lot of flavor. They float a few fried shrimp in it as a garnish and .... man, my mouth is watering just thinking about it.
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    May 31, 2012 4:35 PM GMT
    Recipe: Gazpacho

    5 Radishes, halved
    3 tender Celery Stalks, cut in 1 inch pieces (avoid the tough outer stalks on the bunch)
    ½ Cucumber, peeled and thickly sliced
    4 green (spring) onions, sliced
    1 Carrot, cut into 1 inch pieces
    ½ red or green Bell Pepper, sliced
    24-oz. can V-8 Vegetable Juice
    2 tomatoes, diced
    1 tbsp. fresh squeezed lemon juice
    1 tsp. Worchestershire sauce
    ¼ tsp. Red Pepper Sauce (like Tabasco)

    Combine first six ingredients in food processor and process until coarsely chopped, using on/off turns. Transfer to a large bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Refrigerate 1 to 8 hours before serving. Serves 4. If desired, garnish each individual serving with avocado, sour cream, and cilantro.

    Avoid gazpacho recipes that call for raw onions (other than green or spring onion) or raw garlic. They have an unpleasant "unfinished" taste that can be a real turn-off. If the recipe calls for raw garlic, mince it and fry it out in a little olive oil until it is translucent but not browned. Add both the fried garlic and the olive oil it was cooked in into the recipe ingredients. Instead of raw onions, quarter them and rub them with a little olive oil and then grill them or broil them until the edges are slightly brown but not burned.
  • rafiki87

    Posts: 331

    May 31, 2012 4:45 PM GMT
    JDuderrr saidRecipe: Gazpacho

    5 Radishes, halved
    3 tender Celery Stalks, cut in 1 inch pieces (avoid the tough outer stalks on the bunch)
    ½ Cucumber, peeled and thickly sliced
    4 green (spring) onions, sliced
    1 Carrot, cut into 1 inch pieces
    ½ red or green Bell Pepper, sliced
    24-oz. can V-8 Vegetable Juice
    2 tomatoes, diced
    1 tbsp. fresh squeezed lemon juice
    1 tsp. Worchestershire sauce
    ¼ tsp. Red Pepper Sauce (like Tabasco)

    Combine first six ingredients in food processor and process until coarsely chopped, using on/off turns. Transfer to a large bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Refrigerate 1 to 8 hours before serving. Serves 4. If desired, garnish each individual serving with avocado, sour cream, and cilantro.

    Avoid gazpacho recipes that call for raw onions (other than green or spring onion) or raw garlic. They have an unpleasant "unfinished" taste that can be a real turn-off. If the recipe calls for raw garlic, mince it and fry it out in a little olive oil until it is translucent but not browned. Add both the fried garlic and the olive oil it was cooked in into the recipe ingredients. Instead or raw onions, quarter them and rub them with a little olive oil and then grill them or broil them until the edges are slightly brown but not burned.


    this is missing a touch of cyanide and then this recipe would surely be killer!
  • Medjai

    Posts: 2671

    May 31, 2012 5:00 PM GMT
    1 3-pound seedless watermelon, diced (about 5 cups), divided
    1 small cucumber, peeled, seeded, diced (about 1 cup)
    1 medium-size red bell pepper, seeded, diced (about 1 cup)
    1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
    1 small jalapeño chile, seeded, minced
    3 pale green inner celery stalks, diced (about 1/2 cup)
    1/2 small red onion, diced (about 1 cup)
    1/4 cup finely chopped fresh mint
    3 tablespoons fresh lime juice
    2 tablespoons red wine vinegar
    1/4 teaspoon salt

    1/2 cup crème fraîche or sour cream or crime fraiche.

    Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
    Divide gazpacho among bowls; top with dollop of crème fraîche.

    This recipe got me a top of the class grade in my culinary school practical.
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    May 31, 2012 5:05 PM GMT
    I occasionally try, without success much success, to duplicate the stuff I got in small towns in Andalusia. I even got one guy to explain the recipe in detail, but there may have been translation problems. Theirs all seem to involve soaking leftover dinner rolls from the previous day and squeezing the "bread juice" into the gazpacho. It gives it a certain creaminess and heartiness. I seem to recall reading that was the original base of the roman dish from which the stuff sprang.
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    Jun 01, 2012 1:44 AM GMT
    I luvs gazpacho (& pretty much cold soups generally). Jane Brody has some excellent recipes. I've been using her Good Food Book for years. Too lazy to copy from the book so I googled. Hope the person got it right...

    http://www.healthdiscovery.net/forums/showthread.php?89947-Gazpacho-Grande

    Gazpacho Grande
    Jane Brody’s Good Food Book


    1 large cucumber, peeled, halved lengthwise, and cored to remove seeds, divided.
    2 large tomatoes, peeled, cored, and seeded, divided
    1 green pepper, halved and seeded, divided
    1 medium onion, peeled and halved, divided
    1 pimento
    3 cups tomato juice, divided
    1/3 c. red wine vinegar
    1 tbsp. olive oil
    ¼ tsp. hot pepper sauce (Tabasco)
    ¼ tsp. salt if desired
    ¼ tsp. freshly ground black pepper or more, to taste
    3 to 4 garlic cloves, finely minced or crushed
    Croutons for garnish (optional)

    In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice. Puree the ingredients at high speed.

    Chop the remaining cucumber, tomato, green pepper and onion. Place the vegetables in a bowl, cover it and refrigerate it until serving time.

    Pour the puree into a large serving bowl and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper and garlic. Refrigerate gazpacho, covered for at least 2 hours.

    Just before serving the soup, add the reserved chopped vegetables to the puree mixture. Check the seasonings. Serve the gazpacho with croutons, if desired.

    Per Serving (excluding unknown items): 65 Calories; 2g Fat (30.3% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

    1 cup = 1 pt.

    Note: will last in refrigerator several days.
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    Jun 01, 2012 1:48 AM GMT
    Funny thing, despite my Andalusian heritage, I really don't eat gazpacho too often. For one thing, my mom isn't a great cook. I haven't tackled making gazpacho myself yet, although perhaps I'll give it a try soon. Also, there are simply a bunch of other tasty Andalusian treats I prefer, lol.
  • premed

    Posts: 18

    Jun 01, 2012 1:52 AM GMT
    I got this recipe from a woman with whom I lived in Spain. I haven't personally made it, but it was delicious when she did!

    3 tomatoes, (I prefer those on the vine)
    1 Italian pepper
    1 medium cucumber
    Half an onion
    One small garlic Clove
    Half an apple (I usually use golden apples)
    Splash of vinegar
    Splash of olive oil
    About 15 cumin seeds
    Salt
  • waccamatt

    Posts: 1918

    Jun 01, 2012 1:54 AM GMT
    calibro saidkiller gazpacho, eh? i would think some flavorless poison would work best. have you tried serving it with cyanide?


    I was going to post that, but you beat me to the punch. icon_razz.gif
  • Thorbaugh

    Posts: 110

    Jun 01, 2012 7:30 AM GMT
    What is an Italian pepper??
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    Jun 01, 2012 7:48 AM GMT
    Thorbaugh saidWhat is an Italian pepper??


    My guess is any pepper that isn't hot. Spanish food generally isn't spicy (salsa brava for potatoes is as spicy as it gets), so go with any sweet pepper of your choice.
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    Jun 01, 2012 7:52 AM GMT
    Enjoy icon_biggrin.gif

  • MisterT

    Posts: 1272

    Jun 01, 2012 8:27 AM GMT
    Killer Gazpacho, you don't eat it, it eats you icon_twisted.gif
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    Jun 01, 2012 8:52 AM GMT
    pocketnico said
    Thorbaugh saidWhat is an Italian pepper??


    My guess is any pepper that isn't hot. Spanish food generally isn't spicy (salsa brava for potatoes is as spicy as it gets), so go with any sweet pepper of your choice.


    These are italian peppers:
    PIMIENTO%20ITALIANO.jpg

    They are green, long and thin(ner), unlike the more round bell peppers
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    Jun 01, 2012 11:36 AM GMT
    Killer Gazpacho

    tomatoes
    rat poison.

    Mix in blender. eat.
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    Jun 01, 2012 12:26 PM GMT
    Acutally I think there is also a red italian pepper that is sweet.

    6355403-red-italian-sweet-peppers-capsic
    zarbogres said
    pocketnico said
    Thorbaugh saidWhat is an Italian pepper??


    My guess is any pepper that isn't hot. Spanish food generally isn't spicy (salsa brava for potatoes is as spicy as it gets), so go with any sweet pepper of your choice.


    These are italian peppers:
    PIMIENTO%20ITALIANO.jpg

    They are green, long and thin(ner), unlike the more round bell peppers
  • Latenight30

    Posts: 1525

    Jun 01, 2012 7:05 PM GMT
    Samuel L Jackson seems to. Just check with Siri!
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    Jun 01, 2012 7:19 PM GMT
    This thread reminds me of this classic Pedro Almodovar scene:



    icon_razz.gif
  • Posted by a hidden member.
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    Jun 02, 2012 9:54 AM GMT
    wowzer recipes ... love love love.