Help improve my gazpacho, please!

[Anonymous]

Tomatos, cukes, olive oil, vinegar, raw garlic (it gives it a kick), stale bread, and salt. Yum!

[Anonymous]

We use a recipe from Cook's Illustrated as a starting point. Sometimes we puree some of it and add back in to thicken it. Agree that garlic and good sherry vinegar, olive oil and salt are key. We usually use a lower salt vegetable juice because we tend to have that at home anyway and then just add more salt, if needed.

http://www.cooksillustrated.com/recipes/print/detail.asp?docid=5000

[Anonymous]

No V8 or tomato juice! I learned from an Andalusian woman. I don't have a recipe, just load the following in a blender.

I do fresh tomatoes (6?), peeled cucumber (1 small), 1/2 green pepper (try to get these from farmer's market if you want this to taste good), small hunk of stale french bread rehydrated in water, 1-3 cloves garlic, olive oil, vinegar (sherry or wine), lots of salt, black pepper, at least a tsp of cumin.

blend this, strain if need be (we don't bother). thin with ice water as needed. let sit at least 3 hours. serve with finely chopped cucumber, chopped egg, or real spanish croutons (fry cubes of stale bread in olive oil).

[Anonymous]

I've used this excellent recipe for 20 yrs. Fantastic. Eliminate the hot stuff to taste if you don't like it spicy.

Moroccan Gazpacho (tomato soup):

5 medium cloves garlic, smashed, peeled and minced

2 1/2 teaspoons sweet paprika

1 1/2 teaspoons ground cumin

Large pinch of cayenne pepper

4 teaspoons olive oil

2 1/4 pounds tomatoes, cored and cut into 1-inch pieces

1/4 cup packed chopped cilantro leaves plus additional for garnish

1 tablespoon white-wine vinegar

2 tablespoons plus 2 teaspoons fresh lemon juice

Kosher salt

4 stalks celery, diced.

1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.

2. Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.

Serves 4.

[Anonymous]

Cumin and cayenne

[Anonymous]

no cayenne!

[Anonymous]

So where do I find sherry vinegar?

[Anonymous]

Anonymous wrote:So where do I find sherry vinegar?

In a store. Or buy a bottle of sherry, add some mother, and leave for a couple of weeks.

[Anonymous]

My local grocery stores don't sell sherry vinegar! Or, I've never seen it there -- balsamic, red wine, white wine, and maybe apple cider vinegar is all I've seen!

Oh well, I used balsamic vinegar for tonight's gazpacho -- it'll have to do!

[Anonymous]

McLean Giant has sherry vinegar for about $8 a bottle.

[Anonymous]

Huffington Post Kitchen Daily just had a nice article and several recipes about gazpacho. Some of them sound great!

http://www.huffingtonpost.com/2012/07/03/gazpacho-recipes_n_1645922.html