Does gazpacho freeze well?
I make a thin, smooth gazpacho. (I add the garnish when serving.) Would the taste and texture stay the same after freezing? It seems a little silly to be asking this since "yes" seems to be the obvious answer. But I thought I'd check with the more experienced cooks out there.
If your gazpacho is as you described it you should have no problem freezing it. Just be sure to bring it to room temperature and give it a nice stir to ensure that all ingredients are thoroughly recombined. You can chill it again if you like it below room temperature; your choice. If there are pieces of veggies in it you can expect it to be less appetizing after its frozen. Also, if you've used dairy products in the recipe, the texture of the defrosted gazpacho will be unappealing to most folks.
Of course, there are many versions of gazpacho. It is often helpful to include ingredients or at least the type/style of the recipe you're interested in when posting on the form so the responses can be directed more specifically to your particular need.
I love freezing gazpacho, as gazpacho with garden tomatoes is a lovely escape in February. But I have found that leaving out any bread thickening until after thawing (then whirring it up again to incorporate the bread) seems to work better. Some of the breads I have used (I am an equal opportunity employer of stale white breads when it comes to gazpacho; some work better than others, but I've found it's not worth remembering which) get a bit unpleasantly grainy in texture after freezing. Also, a little taste boost from some sherry vinegar (or more typically in my kitchen, a splash of red wine vinegar and a splash of sherry) works well to rejuvenate the thawed gazpacho.
NB, I am talking about tomato-based gazpacho; I have never tried to freeze almond-based gazpacho.
todao and cayjohan,
Thanks for your replies!
todao, I do a classic gazpacho, tomato, cuke, green pepper, bread, sherry vinegar. And no chunks so it sounds like freezing will work. No dairy. I can't imagine what dairy would be put in gazpacho.
cayjohan, I didn't even consider that the bread might not freeze well. I will add it after thawing. In addition, I'm a little concerned because this is the first time I will use gluten free bread in gazpacho. I hope it doesn't ruin it.
Many thanks for this thread as I have never frozen gazpacho but will now try. I make a lo-cal version that has only Cuisinarted tomato, cucumber, onion, and green pepper combined with a tall can of tomato juice and seasoned with salt, cumin, garlic powder, and a bit of olive oil, and vinegar.