Comments on: Gazpacho Andaluz

By: Travieso

Travieso — Tue, 12 Apr 2011 02:53:15 +0000

Tradicionally, it isn’t prepared spicy.

By: betty q.

betty q. — Thu, 29 Jul 2010 15:09:52 +0000

Fried-neuron…try it with a drizzle of the Garlic-Basil infused olive oil at the end….not a lot just a drizzle!

By: fried-neurons

fried-neurons — Thu, 29 Jul 2010 02:33:55 +0000

I’m happy to report that the recipe is a winner. The tomato flavor just explodes in your mouth. Very refreshing and bright. As it lingers in your mouth, the green pepper and cucumber flavors come out more. Nice, nice, nice.

I think that the next time I make it, it will be with a few minor modifications…

1) I used a few different kinds of heirloom tomatoes. Next time I will omit the tart green ones in an effort to skew the tomato flavor more to the sweet side.

2) Instead of half a serrano pepper, I think I will throw in a whole one (de-seeded, of course).

3) The recipe called for chives OR basil OR parsley. I used a combination of chives and basil. Next time, I think I’ll go with either all basil, or a combo of basil and parsley.

Thanks again for sharing this with us!

By: betty q.

betty q. — Thu, 29 Jul 2010 00:08:42 +0000

It is 31 degrees outside, MM …on top of that, my little one had his wisdom teeth exracted…planned ahead for he could only have soft foods.

This Gazpacho is a WINNER! A must TRY, mga Mrs! Thank you MM for the post. I did not add any more sherry vinegar at the end. Instead, I added a small dollop of creme fraiche for the boys and the hubby…also drizzled GARLIC-BASIL infuse olive oil. We had this with Fennel and Garlic-infused Olive oil breadsticks (homemade!). …..maaaaaasssssarrrrap!!! but definitely not diet food for the breadsticks were addicting!

Millet…..you have got to do this GAZPACHO ASAP!!!!!!! Natie….if you have the time to make Garlic-Basil infused olive oil…do not throw the goodies …..pound it to a paste, baguette slices rubbed with garlic, and smear this paste ( a thin film only) and top with slices of bocconcini and broil… when the breadsticks were finished, had the leftover gazpacho today with those.

By: Marketman

Marketman — Wed, 28 Jul 2010 08:26:54 +0000

fried neurons, please let us know how the gazpacho turned out. I want to know if I just loved this because I made it myself, or if the recipe really works well…

By: Clarissa

Clarissa — Wed, 28 Jul 2010 06:18:18 +0000

Cold soups are really not my thing. Give or take a few more months (or years) before I can get to handle of preparing this :) But everything looks pretty good.

By: fried-neurons

fried-neurons — Wed, 28 Jul 2010 06:10:38 +0000

I just did it today. Even signed up for the 14-day trial just so I can see the recipe. It’s chilling in the fridge now.

Got me some fantastic heirloom tomatoes from Whole Foods. Even freshly blitzed, as I tried a sample in order to adjust the seasoning, it already tasted good. The one thing I did differently was that I used sel gris instead of kosher salt. I kinda prefer the more “rounded” saltiness that it has.

Can’t wait to enjoy the gazpacho tomorrow!

By: Marketman

Marketman — Wed, 28 Jul 2010 01:50:54 +0000

Mari, I meant not replicate it verbatim, but desribe it, from own experience, I am comfortable with… and with attribution to original inspiration/recipe. :)

By: Mari

Mari — Tue, 27 Jul 2010 15:12:42 +0000

MM,

Yes Cook’s Illustrated, America’s Test Kitchen and Cooks Country charge a fee for certain recipes in their site. I am paying a subscription to their website, but it doesn’t mean that you cannot share their recipes.

Thanks for sharing the recipe. This is one dish that I haven’t tried yet and always hoped to do so one day. Maybe I will now that you have convinced me into trying this.

By: millet

millet — Tue, 27 Jul 2010 12:31:16 +0000

thanks for trying and sharing this, MM. the few gazpachos i’ve tried before tasted like tomato sauce with a few chopped onions and green peppers thrown in, like a stale salsa that had watered down. will certainly try this. the photos alone are enough to change my mind.