278249 Wed Jun 08 09:51:06 -0700 2005 12 31 Home Cooking 0 1472300 Anyone have a great gazpacho recipe? Wed Jun 08 09:51:06 -0700 2005 0 edinaeats 1 1472317 The recipe from the first Barefoot Contessa cookbook is wonderful. Let me know if you want me to paraphrase. Wed Jun 08 11:42:04 -0700 2005 1472300 0 Flour Child 2 1472323 Please do... Wed Jun 08 12:30:23 -0700 2005 1472317 0 velorutionary 3 1472369 Gazpacho (This makes A LOT of gazpacho. Halving the recipe works well.) 2 seedless cucumbers 3 bell peppers (I prefer orange and yellow for color) 8 roma tomatoes 2 red onions 6 garlic cloves 6 cups tomato juice or V-8 1/2 cup white wine vinegar 1/2 cup olive oil 1 TBS kosher salt 1 1/2 TSP pepper Tabasco to taste Chop each veggie in the food processor to desired consistency (I prefer a small dice). Combine in a large bowl. Add tomato juice, vinegar, olive oil, salt, pepper, and Tabasco. Mix well and chill before serving. Tastes best if allowed to sit for 24 hrs. Wed Jun 08 23:05:54 -0700 2005 1472323 0 Flour Child 1 1472352 I've haven't tried many recipes but Clifford Wright's is excellent IMHO. The link is below. Link: http://www.cliffordawright.com/recipes/gazpacho.html Wed Jun 08 16:40:58 -0700 2005 1472300 0 knuckles 2 1472355 4 large cloves of garlic to 2 1/2 lbs. tomatoes? That seems excessive to me. The rest of the recipe looks good however. Wed Jun 08 17:26:08 -0700 2005 1472352 0 bryan 3 1472379 Excessive garlic? Depends on the consumer. I made some hummus with lots of garlic. My 45-year-old daughter said that the hummus needed lots more garlic. Of course, half of her genes originated in Italy. Thu Jun 09 07:28:45 -0700 2005 1472355 0 ChiliDude 4 1472380 It's about twice as much as you generally see in a Spanish recipe for that quanitity... Here's one that I posted yesterday in another thread. As I said in the other thread, the key to good gazpacho is thorough straining, olive oil and good quality tomatoes. I usually use a blend of very flavorful tomatoes and those with a nice red color. Link: http://www.chowhound.com/topics/show/278247#1472308 Thu Jun 09 08:08:33 -0700 2005 1472379 0 butterfly 3 1472397 I agree. The first time I made it I followed the recipe exactly, and thought there was too much garlic. I've reduced the amount since. 2 cloves is better, IMHO. My apologies for forgetting to mention that. Thu Jun 09 11:40:54 -0700 2005 1472355 0 knuckles 1 1472356 Here's my recipe, I like it! Gazpacho 4 C. tomato juice (can also use V8, Clamato, or a mix of these) 2 T. olive oil 2 T. vinegar 2 T. lemon juice dash Worcestershire sauce (optional) salt, pepper (to taste) 3 or 4 tomatoes, peeled, seeded and chopped fine 1 cucumber, peeled, seeded and chopped fine 1/4 red onion, chopped fine 6 radishes, chopped fine 1 avocado, cut into small cubes (optional) Mix all the above ingredients in a large non-reactive container. Store in the refrigerator. Serve icy cold. Feel free to make your own additions, other veggies, etc. I sometimes double the amount of vinegar and lemon juice because I like it a little zippy. Enjoy! Wed Jun 08 17:28:18 -0700 2005 1472300 0 Michelle 1 1734993 What about the bread, garlic, olive oil, salt, and vinegar variety? I have a quickly deteriorating baguette and some Marcona almonds. What else do I need? Sun Jul 09 23:35:15 -0700 2006 1472300 10516 MplsM ary 1 1735107 I put dill, green onions and cayenne in mine...lol Mon Jul 10 01:11:06 -0700 2006 1472300 17319 Feed Me 1 1735157 i live with two gazpacho-maniacs and make a double batch of barefoot contessa recipe EVERY WEEKEND. the recipe above is almost correct except for one vital difference, the BC recipe specifically states using ONLY Sacramento tomato juice, not any other brand and especially not V8. With a double batch i also add 5 shots of Franks hot sauce at the end. I also do not like the texture the processor gives the veggied so i dice each of the veggies. It takes about an hour but i am very quick with my knives. Only try this if you are very fast or it will take a really long time. The double makes enough for three large ball mason jars in the fridge for a week. Mon Jul 10 01:58:00 -0700 2006 1472300 11290 jfood