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Gazpacho


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#1 OTB

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Posted 22 April 2012 - 01:11 AM

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Tonight we made Daisy Martinez's recipe. Called for roasted red bell peppers as opposed to raw green bell peppers and has a good deal of cilantro in it. Was excellent.

Anyone have any other good variations?
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#2 balex

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Posted 22 April 2012 - 04:31 PM

I sometimes put in what is basically ceviche in the middle -- some raw scallops etc marinaded in lime juice -- also cubes of avocado work quite well.

#3 balex

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Posted 22 April 2012 - 04:32 PM

double post

#4 SLBunge

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Posted 23 April 2012 - 02:06 PM

Similar to wearing a seersucker suit before the Kentucky Derby is run, isn't it a terrible faux pas to serve gazpacho before Memorial Day? Perhaps it is the crazy spring weather.
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#5 Daisy

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Posted 23 April 2012 - 03:47 PM

It's freezing here, post the nor'easter we were treated to yesterday.

When it gets warmer I will make http://farm9.staticf...3614"]salmorejo, the Cordoban gazpacho which uses stale bread and garlic and is creamy-textured. Traditionally garnished with hard boiled egg and diced jamon serrano. I am also partial to the Sevillano version which adds roasted red peppers to the mix.
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#6 Lippy

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Posted 23 April 2012 - 04:08 PM

It's freezing here, post the nor'easter we were treated to yesterday.

When it gets warmer I will make http://farm9.staticf...3614"]salmorejo, the Cordoban gazpacho which uses stale bread and garlic and is creamy-textured. Traditionally garnished with hard boiled egg and diced jamon serrano. I am also partial to the Sevillano version which adds roasted red peppers to the mix.

Mmm-mmm

#7 mongo_jones

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Posted 23 April 2012 - 05:29 PM

i use the recipe in rohan daft's "menu del dia". it also incorporates stale bread and garlic but fresh veg. i particularly like to make it with green zebra tomatoes.

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#8 OTB

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Posted 23 April 2012 - 08:46 PM

Similar to wearing a seersucker suit before the Kentucky Derby is run, isn't it a terrible faux pas to serve gazpacho before Memorial Day? Perhaps it is the crazy spring weather.


Well, the day I posted this thread we had temps in the 80s in NJ and it was warm as hell the previous week. I can't keep up with this wacky weather
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#9 Suzanne F

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Posted 23 April 2012 - 09:14 PM

I always use tomatoes,* cucumbers, and bell peppers, with a little onion and garlic plus sherry vinegar. And usually leave it mostly chunky, although I puree some to make it soupy. And if I use too much chile or hot sauce, I might stir in a little yogurt.

*To be honest, sometimes I add some V-8. :blush:

Has anyone ever tried the version with white/green grapes and almonds?

Jaymes has a wonderful version made with cantaloupe; the recipe might be here somewhere.

[But as Daisy said, it's friggin' freezing today, so I can't imagine making it now. Ask me tomorrow--who knows what the weather will be like!:lol:]

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#10 GG Mora

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Posted 23 April 2012 - 09:51 PM

i use the recipe in rohan daft's "menu del dia". it also incorporates stale bread and garlic but fresh veg. i particularly like to make it with green zebra tomatoes.

My go-to recipe as well.

#11 GG Mora

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Posted 23 April 2012 - 09:56 PM

Jaymes has a wonderful version made with cantaloupe; the recipe might be here somewhere.


Here. (Should we have a mod merge the threads?)

#12 Peter Creasey

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Posted 24 April 2012 - 12:23 AM

Should we have a mod merge the threads?


G, Definitely not as then we won't be able to follow this thread.
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#13 splinky

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Posted 24 April 2012 - 12:38 AM

it certainly would be confounding to merge a thread about gazpacho with a thread about gazpacho. how will we ever find anything?

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#14 bloviatrix

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Posted 24 April 2012 - 12:39 AM

I always use tomatoes,* cucumbers, and bell peppers, with a little onion and garlic plus sherry vinegar. And usually leave it mostly chunky, although I puree some to make it soupy. And if I use too much chile or hot sauce, I might stir in a little yogurt.

*To be honest, sometimes I add some V-8. :blush:

Has anyone ever tried the version with white/green grapes and almonds?

Jaymes has a wonderful version made with cantaloupe; the recipe might be here somewhere.

[But as Daisy said, it's friggin' freezing today, so I can't imagine making it now. Ask me tomorrow--who knows what the weather will be like!:lol:]


I've made this version. I have a recipe somewhere that we liked, but I need to dig it out.
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#15 Daisy

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Posted 24 April 2012 - 01:45 AM


Jaymes has a wonderful version made with cantaloupe; the recipe might be here somewhere.


Here. (Should we have a mod merge the threads?)

YES.

And in reply to Suzanne, I have made the white gazpacho with grapes. It is a wonderful thing to eat on a hot,steamy night. I use the method in The Moro Cookbook.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.