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Gazpacho


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#16 Blondie

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Posted 24 April 2012 - 02:00 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.

Actually, I'd like to waste some of my copious free time reading both gazpacho threads so I can figure out which one had the information I was looking for.
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#17 splinky

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Posted 24 April 2012 - 02:20 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.

Actually, I'd like to waste some of my copious free time reading both gazpacho threads so I can figure out which one had the information I was looking for.

can we start a separate thread to discuss whether or not to merge the two gazpacho threads? because discussing it here makes it hard for me to follow the debate, as well as, the breaking gazpacho news

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#18 Suzanne F

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Posted 24 April 2012 - 06:38 PM

Good to know, thanks. I always wondered if it might not be too sweet to be refreshing, but I guess not.

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#19 Daisy

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Posted 24 April 2012 - 07:14 PM

Good to know, thanks. I always wondered if it might not be too sweet to be refreshing, but I guess not.

The Moro version includes sherry vinegar and garlic which I think help create balance in the dish
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#20 GG Mora

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Posted 24 April 2012 - 11:19 PM

Should we have a mod merge the threads?


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

Given that the last post in the other thread is from June 2010, I'm hard pressed to imagine how merging the two would confuse things.

#21 Orik

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Posted 24 April 2012 - 11:51 PM

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

When it gets warmer I will make 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.


I've made it with smoked eel instead of the jamon. The Moro white version is very good, although you need to be careful with how pungent the garlic is.
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