Anonymous wrote:

Anonymous wrote:http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874

Here's my recipe. I've made it a zillion times and it's easy and delicious. Although Jaleo's is a little better. I think they splash theirs with sherry.

To whoever you are GOD BLESS YOU. I wish you a lifetime of peace and prosperity. I have made 3 batches in as many days. My DH ate it for breakfast today. I'm making another batch right now.

Wow, your welcome! I think I've posted this recipe a couple of times since then too. Two years later and I still make it all summer.

Anonymous wrote:http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874

Here's my recipe. I've made it a zillion times and it's easy and delicious. Although Jaleo's is a little better. I think they splash theirs with sherry.

To whoever you are GOD BLESS YOU. I wish you a lifetime of peace and prosperity. I have made 3 batches in as many days. My DH ate it for breakfast today. I'm making another batch right now.

http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874

Here's my recipe. I've made it a zillion times and it's easy and delicious. Although Jaleo's is a little better. I think they splash theirs with sherry.

i tried this washington post recipe for "smoky gazpacho" and really liked it, but it's not your classic recipe.

http://projects.washingtonpost.com/recipes/2009/09/02/smoky-gazpacho-grilled-shrimp/

i also liked ina garten's recipe (barefoot contessa) on the food network site for a more classic take.

No tranqs needed-just add a little fine Columbian for classic G&G.

Don't forget the tranquilizers...

There are so many different ways to make gazpacho that you might have to keep trying until you find the one that suits you. True Andalusian gazpacho is actually made with stale bread. Do you like chunky or smooth? Spicy or mild? I recently saw a white gazpacho recipe using cauliflower as the main ingredient (I know, not helpful for someone with an oversupply of tomatoes). Anyway, think about what you think great gazpacho is and look for recipes that fit that model.

Anonymous wrote:There's an entire cup of EVOO in there - no wonder its so good!

I read it as 3/4 cup -- and it serves at least 6 people! So it's about 2T oil per serving.

There's an entire cup of EVOO in there - no wonder its so good!

Jaleo's gazpacho is one of our all-time favorites. Thanks a million, PP! I didn't even think of that.

Does anyone have a dynamite, tried-and-true recipe for gazpacho? I've never found one I absolutely love, and I have heaps of ripe heirloom tomatoes. Gazpacho is a huge favorite in our family. Thanks!