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Gazpacho - whats your favorite recipe

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I must have it...cold with lots of veggies, maybe some fresh crab or shrimp on top...but I don't have a good recipe...please help.

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  1. I've been making a Cilantro Gazpacho - let me see if I've posted the recipe in the past. Also, I think that "butterfly" has posted a good Gazpacho recipe.

    1 Reply
    1. re: MMRuth

      Here's the link - it has the Cilantro gazacho recipe and the link to butterfly's. I'd reduce the garlic in the Cilantro recipe - made it last week and was a little too garlicky.

      http://www.chowhound.com/topics/show/...

    2. Wolfgang Puck's recipe is on the Food Network. It's very good.

      1. Haven't tried this recipe for a white gazpacho but it sounds good. A caloric bomb, I must add.

        http://www.soupsong.com/ralmond1.html

        1. Here is my recipe, sorry I don't have exact measures for the seasoning, I do it to taste

          GAZPACHO

          6-8 TOMATOES
          2 LARGE CUCUMBERS
          3-4 GREEN PEPPERS
          2 RED ONIONS
          4 HARD BOILED EGG YOLKS
          6 CLOVES GARLIC
          1/4 CUP OLIVE OIL (OR TO TASTE)
          2-3 LG. SACRAMENTO TOMATO JUICE
          LEMON JUICE (1 WHOLE LEMON)
          2 CANS BEEF CONSOMME
          Olive Condite
          Salt and Pepper
          Worcestershire Sauce
          1 tsp dill seed
          1/2 C wine vinegar
          1/2 CUP BREAD CRUMBS (OPTIONAL)
          CAPERS (OPTIONAL)

          IN FOOD PROCESSOR LARGE DICE TOMATOES, CUKES, PEPPER, ONIONS.
          SMASH GARLIC INTO EGG YOLKS.
          ADD JUICE AND CONSOMME.
          SLICE IN OLIVES ADD CAPERS,DILL SEED, LEMON JUICE, OIL, WORCESTERSHIRE SAUCE, SALT AND PEPPER TO TASTE.

          ADD BREAD CRUMBS FOR TASTE AND TEXTURE IF DESIRED.

          CHILL. KEEPS SEVERAL DAYS - GETS EVEN BETTER.
          15-20 SERVINGS.

          ENJOY

          1. Here's mine. I used to live in Granada, Spain and this recipe tastes the closest to what I had there. This is a standard in my kitchen this summer. Most important ingredient is the tomatoes - if they're good, the gazpacho will be good. In Spain this was a must as a first course if you were serving grilled fish as a second course during the summer.

            4 servings

            11⁄2 lbs good tomatoes – ripe
            1⁄2 small to medium-sized Spanish onion, chopped
            1 red bell pepper, chopped
            1 English cucumber or 2 pickling cucumbers or Persian cucumbers (my preference), peeled and chopped
            2 garlic cloves, chopped
            2 slices firm white bread (such as a baguette), crusts removed, broken into pieces, toasted
            3 tbsp olive oil
            2 tbsp balsamic vinegar
            Juice from 1 lemon
            Salt pepper

            Peel, seed and chop tomatoes. In a blender or food processor with metal blade, combine tomatoes and remaining soup ingredients. Process till smooth. You can strain it if you like (I don't). Cover and refrigerate until chilled.
            Adjust seasoning of soup, if necessary. Pour into cold soup bowls. Serve with bread.

            1. A version I have been eating all week is:

              1&1/2 c. peeled & chopped cucumber (seeded if not English)
              1 small carrot, peeled and chopped
              1/2 c. chopped celery
              3/4 c. ch. red bell pepper
              1&3/4 lb peeled and seeded fresh good tomatoes
              1.5 oz fresh lemon juice
              1T. each ch. cilantro & fresh oregano
              1/2 t. chopped parsley
              46 oz can tomato juice
              1/2 t. gr. black pepper, salt to taste
              6 oz ex. virgin olive oil, added seperately

              Chop and mix all vegetables and seasonings except oil. (I chop tomatoes first and mix with some kosher salt while I chop the others) In 2 or 3 blender batches, puree with the canned juice until smooth but still nubbly. Fold in the olive oil with a spatula until incorporated, adjust seasonings, chill overnight. Croutons and/or avocados is a good topping. Great for breakfast. No garlic or onions makes it socially friendly. I got this from a chef friend of mine and can eat it every day, breakfast or lunch until it is gone.