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

Shrinkrap Jul 31, 2009 05:53 PM

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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    markabauman RE: Shrinkrap Jul 31, 2009 06:00 PM

    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: markabauman
      Phurstluv RE: markabauman Jul 31, 2009 06:02 PM

      Or Mark Bittman.

      1. re: Phurstluv
        goodhealthgourmet RE: Phurstluv Jul 31, 2009 06:32 PM

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

        1. re: goodhealthgourmet
          Shrinkrap RE: goodhealthgourmet Jul 31, 2009 06:40 PM


          1. re: Shrinkrap
            goodhealthgourmet RE: Shrinkrap Jul 31, 2009 07:41 PM

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

    2. goodhealthgourmet RE: Shrinkrap Jul 31, 2009 06:03 PM

      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
        Shrinkrap RE: goodhealthgourmet Jul 31, 2009 06:21 PM

        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. Veggo RE: Shrinkrap Jul 31, 2009 06:20 PM

        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. c
          ChanceTDaily RE: Shrinkrap Aug 1, 2009 06:26 AM

          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. Sam Fujisaka RE: Shrinkrap Aug 1, 2009 07:43 AM

            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
              scubadoo97 RE: Sam Fujisaka Aug 1, 2009 10:28 AM

              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
                Sam Fujisaka RE: scubadoo97 Aug 1, 2009 12:36 PM

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

                1. re: Sam Fujisaka
                  maria lorraine RE: Sam Fujisaka Aug 1, 2009 03:36 PM


                  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:

            2. penthouse pup RE: Shrinkrap Aug 1, 2009 12:46 PM

              When gazpacho is made the way Catalonians do it, there are lots of garlic gloves, stale bread, hot peppers and olive oil involved, along with the tomatoes (and after it's all blended, the result is put through a sieve)...as a result, you're tasting the combination (especially garlic) and this combined flavor is what marries in the refrigerator...the tomato flavor is part of it, but it's a component rather than the primary flavor. I realize that there are lots of recipes (particularly in the U.S.) that advocate chopping rather than blending so that the tomato in taste and appearance is stronger...

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