Two Gazpacho Recipes
I'm searching for two different gazpacho recipes. I would like to find one that does not have bread cubes or bread crumbs in it. I would also like to find a good version of "green gazpacho."
Also, if anyone has any other great chilled soup recipes, I'd love to see them... even fruit soups!
I hand cut the veg as the FP tends to mush everything.
2 cucumbers, peeled, seeded
1/2 green bell pepper, seeded
1/2 red bell pepper, seeded
1/2 yellow bell pepper, seeded
1/2 red onion
1 jalapeno, seeded (if you can't take the heat)
50 tomatoes (only ripe farm fresh tomatoes)
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
1/8 cup sherry vinegar
salt and pepper
1. If the you got the tomatoes from the supermarket, stop. Do not make this recipe. Gazpacho cannot be made without really fresh tasty tomatoes.
2. Finely dice all the vegetables into 1/4 inch cubes (or less).
3. I lied about the number of tomatoes. 5-7 large tomatoes should do it. But if they are real large then maybe only 5. If they are smallish (or not so juicy, then you may need 8). Peel and seed the tomatoes. [Boil some water. Add the tomatoes to the boiling water and let them sit for 30 seconds to 2 minutes. If they are ripe, then the skins will slip off with only 30 seconds of immersion. If they are a little hard, then it may take 2 minutes. Use a slotted spoon and take a tomato out of the water to test. Run under cold water and using a sharp knife remove the core. You can pick at the exposed skin and it should peel right off. If the skin resists, keep the tomatoes in the hot water a little longer.] Chopped the tomatoes finely (if using a cuisinart, this will so easy.) Add to other veg in bowl.
4. Mince 5 cloves of garlic (more if you really like garlic). Add to bowl. Salt and pepper to taste. Add olive oil. Add half the vinegars. Stir and taste. If you think you need more of something then add it, but always less than you think. Remember this soup will take some time to develop. You can always complete the seasoning adjustments right before you serve. Let soup sit at least 4 hours (but if you want to eat it sooner, then go ahead. But you will like the leftovers better.) Overnight is cool. You can also add more heat (ie. chile) if you like your gazpacho with more zip. Try some Tabasco or other hot sauce.
5. Traditionally gazpacho is served with croutons, but I don't. I do add diced avacado. You could add some chopped shrimp, crab meat, bacon, Smithfield Ham, but I would avoid peanut butter.
I mentioned a green gaspacho about a couple hundred threads ago in response to someone with a pathological cucumber aversion. Roughly; puree some cukes, avacado, stock and optionally something creamy (sour cream or straight-up whipping cream) and/or spices (jalepeno, cumin, garlic...) Bread crumbs - maybe yes, maybe no. I actually like this green version better than the red one - it seems lighter and more refreshing when it gets real hot. Um, why are you asking in the middle of winter? And with the tomato prices these days...
My absolute favorite gazpacho recipe (w/o bread) is from Cook Illustrated Magazine. Very easy and everyone I've every made it for falls in love with it. It does have homemade croutons as a topping...but none in the soup.
If you can't find it online, let me know and I'll post the recipe. It'll take a bit to type it up so I may not get to it immediately.