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I am looking for a killer gazpacho recipe. anyone???

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    1. My favorite gazpacho recipe is by James Beard in The Theory and Practice of Good Cooking. I couldn't find the recipe on line.

      1. A little off the beaten path is a watermelon gazpacho - it's killer.

        If you google a recipe, you'll find one for sure. I add some extra fresh herbs to the fray to kick it up a little

        1 Reply
        1. re: maisonbistro

          For my gazpacho (watermelon version) there is definitely no bread in it, and the vinegar is sherry vinegar.

          Don't knock it until you've tried it.

        2. America's test kitchen just recently had a video on the subject on their site ~ it was quite delicious.

          1. In my opinion, it should be made with green pepper, cucumber, tomato, onion, garlic, olive oil, red wine vinegar, and a slice of bread. I prefer the traditional way more than any other kind!!

            Whichever you choose, gazpacho REALLY needs that slice of bread blended in. It makes the texture so much better and adds a certain flavor.

            1 Reply
            1. re: graffitipassion

              Now see this is where it all becomes a matter of taste, because I *hate* when people put bread into gazpacho. I tend to treat it as pureed salsa: a couple of tomatoes, some onion, red pepper, garlic, apple cider vinegar & a little olive oil...puree till soup consistency, then fold in finely chopped green pepper & red onion. A small dollop of low fat sour cream and it's a tasty, healthy treat!

            2. My moms...

              - low sodium tomato juice
              - onions
              - roma tomatoes, seeded
              - english cucumber, seeded if you want
              - bell peppers (i use a variety of colors)
              - jalapeno peppers
              - salt, pepper, splash of red wine vinegar if desired

              for all the veggies, cut half (half the cucumber, half the onion, half the pepper, etc) into bit size pieces. The rest, roughly chop and put into blender/processor. add tomato juice to cover....whirl. add the rest of the juice to a storage container - then add the blended mixture and the chopped veggies...salt/pepper/vinegar to taste.

              this is just chunky enough, no fat, and very good a day after you make it. I enjoy bringing it to lunch:)

              1. the jfoods are gazpacho inhalers during the summer. Jfood makes a batch every sunday and it is usually gone by wednesday night. this was inspired by Barefoot Contessa recipe and jfood is proud of the way he has modified for the jfoods.

                Jfood's Gazpacho

                2 cucumbers, peeled, halved and seeded
                3 red bell peppers, cored and seeded
                8 plum tomatoes seeds removed
                2 red onions or one Vidalia onion
                6 garlic cloves, minced
                1 46-ounce can Sacramento tomato juice (6 cups). This brand is key.
                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.

                2 Replies
                1. re: jfood

                  looks great!-What's up with the specific brand of tomato juice? What is special about it?

                  1. re: WNCfoodie

                    for some reason it tastes the best. jfood has tried others and each time the other jfoods look at him and askwhat the difference was and it was not as good.

                    Other than that it's a shrug.