Gazpacho Recipe Needed
Here's my Green Grape Gazpacho:
1 cup green grapes
1 ripe avocado (pitted/peeled)
3/4 cup peeled & chopped cucumber
1/2 cup. chopped green pepper
1/2 cup chopped celery
1/2 cup chopped scallions
1 and 1/2 cups white grape juice
1 TBS fresh lime juice
2 TBS fresh mint (chopped)
salt/pepper to taste
Puree all fruit & veggies in small batches in food processor, adding white grape juice as needed to keep mixing. Do not puree completely - should be a little chunky. Garnish with a sprig of mint. Cover and chill for at least 4 hours. Lasts in the fridge for about 5 days.
The beauty of the recipe I posted is that, in my opinion, there isn't much chopping. When I made Blanca's recipe, I skinned the tomatoes by parboiling them for 1 minute with a cut in the skin. I skinned the cuke, deseeded it and did a rough chop. Most of the work was done by my blender. This recipe I posted is the same.
And I still think it was the best Gazpacho I ever had.
The recipe jfood used as the basis for the recipe above used a food processor to achieve a rough consitency. The major change jfood made was the dicing since mrs jfood and little jfoods really liked the texture of the dice. Good news is jfood can dice very quickly and the recipe takes me 20 minutes from knife up to knife down. With slow knife skills, jfood agrees that a processor and blender is the way to go if speed is of the essence.
I think knife skills may be the most important element here. I like a creamy gazpacho with a little fine dice of the ingredients on top. And I win! It only takes me about 10 minutes to make a full blender of gazpacho. bryan has crazy knife skills. Hee.
Edited to add: I think a little good olive oil and some kosher salt makes a big difference in the taste of gazpacho. If I do use bread, I use very good bread. But the oil and a good vinegar (I use Acceto Sasso Red) makes a compelling addition to the taste of gazpacho.
Jfood's Favorite Gazpacho
2 cucumbers, peeled, halved and seeded
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions or one Vidalia onion
6 garlic cloves, minced
1 46-ounce can Sacramento tomato juice (6 cups)
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground black pepper
Three shots Frank’s hot sauce
1. Cut each of the vegetables into ¼“ cubes
2. Place each vegetable, after it is chopped, into a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, pepper and Hot Sauce.
3. Mix well and chill before serving.
The longer gazpacho sits, the more the flavors develop.
I used to teach with a man who was married to a Spaniard. She gave me her family recipe. Of course, I can't find it right now, but this recipe is very similar. Her recipe called for a slice of bread instead of crumbs. I remember I used to use about 1/3 cup olive oil. He has 8 oz.
Recipe courtesy Joaquin Ramirez, Hotel Monasterio San Miguel, Spain
16 ounces bread crumbs
16 ounces water
2 green bell peppers,
diced1 Spanish onion,
seeded and diced
3 cloves garlic
2 pounds tomatoes
6 ounces sherry vinegar
8 ounces olive oil
In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth.
To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Yield: 4 to 6 servingsPrep Time: 20 minutes
My coworker used to sometimes strain it before serving. Depended on who was eating it.
It's a great, simple, and authentic recipe. Buen Provecho!
2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup red or green bell pepper, diced
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice or V8 Juice
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup stale bread cubes
1/4 cup chopped fresh chives
In a blender combine one tomato, half the cucumber, half the onion, a red bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
Meanwhile saute the bread cubes in oil and add the garlic; transfer to a small bowl.
Place remaining chopped tomato, cucumber, onion and red bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
Tastes better the next day....so you may want to make this the day before serving it.