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tomato Gazapacho

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hello i am looking to make a Gazpacho with tomato cucumbers red onion and jalapenos i am going to serve this soup cold but i want it to be smooth no chunks. any suggestions on recipes

i would like the main flavor to be tomato not tomato juice or watermelon or mango

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  1. Do you live somewhere that has good tomatoes? This is a summer dish and unless you have that flavor of summer tomatoes it will fall flat.

    1. Concur on the tomato quality; winter tomato in the northern hemisphere are generally very cardboard-like with little flavor and your other elements will be very predominant flavor-wise.

      If you do have good tomatoes, you could always consider gelatin/agar clarification of your finished product so that you would have a gazpacho "consommé". If you don't want to do that, a Vitamix on high a couple of minutes followed by passing the liquid through a chinois.

      4 Replies
      1. re: wattacetti

        A chinois would be over kill after the Vitamix. The last gazpacho I made was velvety smooth after a spin in the Vitamix.

        1. re: scubadoo97

          I'd still pass it through a chinois afterwards, not to catch any little bits but to improve the texture.

          1. re: scubadoo97

            What is a good recipe

            1. re: wildcat2012

              I usually just wing it but the basic ingredients are, blanched almonds, stale bread soaked in water, white grapes, garlic and water or you can use a light chicken stock, sherry vinegar and evoo

              http://www.worldsofflavorspain.com/aj...

              Ingredient Amount
              Almonds, toasted 3 lb.
              Garlic, blanched 2 oz.
              Extra virgin olive oil 5 cups
              Mineral water 3 qt.
              Bread 6 oz.
              Sherry vinegar 1½ cups.

              Method

              Soak the almonds in room temperature water overnight.
              Put the garlic in a saucepan covered with water and bring to a boil. Remove and let cool.
              Blend all the ingredients until smooth, adding more water if necessary to adjust the consistency. Strain through cheesecloth and a fine strainer.

        2. And if you can't find good tomatoes consider a white gazpacho. Ajo Blanco is pretty excellent