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Gazpacho-how long to chill and why can you chill gazpacho, but not tomatoes?

So of course, I am looking for recipes. I did a search, and got some clues. Thanks. But I was also wondering, any thoughts about the time limits for "marrying" the flavors? Why can you chill gazpacho, but not tomatoes? I need to make the most of this effort.

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  1. Most recipes I've seen call for 3-4 hours. Like many soups, sauces, etc. I've had it left over the next day and it always seems better. Why it can be chilled and not tomatoes? That would be a great question for Harold McGee.

    4 Replies
      1. re: Phurstluv

        ooh, good call. i might have to post that for our "Expert in Residence" this week to see what he says!

          1. re: Shrinkrap

            nice! thanks :) looking forward to hearing his answer.

    1. i like to make gazpacho at least 24 hours before serving to give the flavors ample time to develop. as far as your question about refrigeration, whole, fresh tomatoes shouldn't be refrigerated because it mutes the flavor and compromises the texture (they get mealy and mushy)...both of these issues are moot once they've been pulverized & seasoned in your gazpacho.

      1 Reply
      1. re: goodhealthgourmet

        Wow! Thanks everyone! So I am using a recipe for "golden gazpacho", with finely chopped yellow tomatoes. The recipe says it takes advantage of their silky texture. They are not pulverized. I think I will try it after four hours, and again tomorrow. We'll see!

      2. I make lots of gazpacho in steamy Florida summers. Yes, tomato is most flavorful at room temperature, but gazpacho has other instruments in the orchestra pit, and is best when cold. To my delight, gazpacho keeps well for as long as 6 days without getting soft or mushy. Dish it up with croutons, sliced avocado, and cilantro, and enjoy.

        1. I really like to cut up some fresh watermelon in the summer, mix with a little champagne vinegar and some scallions. The add it to the normal gazpacho base. Only thing, when you add the watermelon, pesto doesn't taste so good with it. So stick to fresh basil, or basil with cillantro. Then you're sure to have a hit.

          1. Chilling a tomato slowly destroys (2)-3-dexenal, a major flavor component. Chilling the gazpacho and serving should not result in much of such flavor loss.

            3 Replies
            1. re: Sam Fujisaka

              The question still remains, why?

              I would have to guess that (2)-3-dexenal is a volatile compound and once the tomatoes are ground up this compound will begin to dissipate

              1. re: scubadoo97

                Sorry, it is (Z)-3-dexenal. It is volatile and apparently dissipates below 50 degrees.

                1. re: Sam Fujisaka

                  Sam,

                  It's Z-3-hexenal.

                  Shirley Corriher made a typo in writing z-3 dexenal, and unfortunately the typo went viral, and was repeated by Alton Brown and others.

                  Read more here about SC's typo:
                  http://chowhound.chow.com/topics/6320...