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?
Gazpacho
Started by OTB, Apr 22 2012 01:11 AM
20 replies to this topic
#1
OTB
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Posted 22 April 2012 - 01:11 AM
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?
Jason Perlow
Food Blogger, OffTheBroiler.com
Sr. Technology Editor, ZDNet / CBS Interactive
My Flickr Stream: Click Here for Food Photos
Food Blogger, OffTheBroiler.com
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My Flickr Stream: Click Here for Food Photos
#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.
#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.
Suffocating under a pile of cheese curds.
#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 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.
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.
Sardines aren't for sissies.---Frank Bruni
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#6
Lippy
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Posted 23 April 2012 - 04:08 PM
Mmm-mmmIt'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.
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#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
Jason Perlow
Food Blogger, OffTheBroiler.com
Sr. Technology Editor, ZDNet / CBS Interactive
My Flickr Stream: Click Here for Food Photos
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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.
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!
]
*To be honest, sometimes I add some V-8.
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!
]
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#10
GG Mora
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Posted 23 April 2012 - 09:51 PM
My go-to recipe as well.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.
#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.
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!
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
YES.
Jaymes has a wonderful version made with cantaloupe; the recipe might be here somewhere.
Here. (Should we have a mod merge the threads?)
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
------------------------------------------------------------
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.
------------------------------------------------------------
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.
