I'm looking for some killer gazpacho recipes!
I'm making two types of gazpacho for a Champagne brunch this weekend, one spicy, one mild. I have a pile of fresh green peppers, tomatos, jalapenos, anaheims and cukes from the garden that I'd love to use. Does anyone have a favorite recipe? If so, can you mention how spicy it is? Thanks!!
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) other brands will change the character
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground black pepper
3-5 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.
The jfood go through a recipe a week for the entire summer.
Steve Raichlen has a great recipe for a smoked vegetable gazpacho in one of his early books, Miami Spice. It is truly outstanding. The other old reliable for me is one by Pierre Franey (God rest his soul) in either the Sixty Minute Gourmet or Cuisine Rapide, I don't remember which.
I'm actually sipping some right now. Found a recipe recently in, of all places, the Wall Street Journal. It is simple and very good, refreshing with a well balanced flavor. Here's a paraphrase:
a couple of slices of country white bread (in the WSJ it's a 4-5 inch chunk of stale baguette), crust removed
1 small garlic clove
1 medium-sized cucumber, roughly chopped
1 red bell pepper, cored, seeded and roughly chopped (a green one works fine)
3 large beefsteak tomatoes or 4 small ones, cored and roughly chopped (I have used all kinds - red, yellow, all good)
1/3 cup extra-virgin olive oil (or less if you prefer)
2 teaspoons sherry or red wine vinegar
1/2 teaspoon salt
Soak bread in cold water, squeeze it out. Combine all the ingredients in a blender, puree until smooth. I strain it trough a sieve since I like it smooth. This recipe is mild but I like it with a big squirt of Sriracha! I think you could get the same effect with a Japapeno or two. Adjust salt, vinegar, etc. to taste. Serve well chilled (the WSJ says "over ice," but I prefer no ice).
I was just about to post something similar to 2m8ohed ! I use some lemon juice as well as red wine vinegar, and keep some tomato juice in the 'fridge for thinning, if it needs it. Liking it a bit chunky, I puree about half of it. Soaking the bread in tomato juice and pureeing it is nice. I cannot eat raw peppers, but using some roasted red peppers out of the jar works wonderfully! There's lots of fresh parsley, basil and thyme, in my garden, so in they went as well. LOTS of fresh ground black pepper!!! Chill well, and ENJOY!!!
I love my recipe (although some of the amounts are guesswork), you can mkae it as spicy as you like ... Here goes:
GAZPACHO 15 - 20 servings
2 large cukes
3-4 peppers (optional---I use red or yellow)
2 red onions
4 egg yolks, hard boiled (I use a bit less)
6 cloves of garlic
olive conditi (optional)
salt and pepper
2 cans of sacramento tomato juice – (I vary that and usually use one can Sacramento and on Spicy V-8, but Sacramento is really the best but it has a ton of sodium)
2 cans beef consomme
dill seed, about 1 tsp ( you can use fresh dill finely chopped)
½ cup red wine vinegar
¼ cup olive oil
lemon juice –to taste-about a whole lemon
Unseasoned bread crumbs ½ cup
Hot Sauce to taste (optional)
couple of sprigs of Thyme
Dice the tomatoes, cukes and peppers finely
Smash the garlic into the egg yolks. Add juice and consomme. Add olives finely chopped. Add all other ingredients. Add the bread crumbs last for texture.
Chill. Dot with Balsamic Glaze:
2 cups balsamic vinegar (or port wine)
Heat the vinegar or port in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours,
until it has reduced and thickened to a syrupy glaze. There should be approximately 1/2 cup of balsamic glaze or 1/4 cup of port glaze.
Keep the glaze in a squeeze bottle at room temperature for garnishing plates; if the glaze is too thick, warm the bottle in hot water to loosen the glaze.