Anonymous wrote:Jose Andres' recipe. Google Jose Andres "made in spain."

Yeah, or just read the posts above yours.

Ina Garten's is the best! google it.

Jose Andres' recipe. Google Jose Andres "made in spain."

Mine is:

1 jar of tomato juice, low sodium preferred
a couple roma tomatoes, seeded
1 green bell pepper (or 1/2 green, 1/2 yellow or orange for color)
1 onion
1 english cucumber
1-2 hot peppers (I use 2)
salt/pepper/red wine vinegar to taste.

in a blender (I have a vitamix), add half the container of tomato juice and half all the veggies (so half an onion, half the cucumber, etc). Blend to desired thickness. In a container, add your other veggies all diced to your desired size (I do small), seed the peppers but it's not necessary for the cukes. To the cut veggies, add the blended mix and then top off the container with the rest of the tomato juice.

Stir well, add salt, pepper, and red wine vinegar to taste.

It'll get more spicier the longer it sits.

It's seriously delicious and refreshing.

My recipe:
Cucumbers- i use the long 'english' cucumbers
Tomatoes but not as much because of their acidity level
Either Green, Red/Orange bell peppers or all three
Uncooked basils or mint - but you can't over use these
Salt and sometimes black peppers
Sometimes I add onions but not so much because they leave a taste in your mouth, so sometimes I had a bit of chili peppers

I'm considering all spinach just cause spinach is good for you. Not alot though. And it has to be frozen.

All of them are refrigerated and cold before blending.

OP here, wow, I feel like maybe I need the rest of the summer to pursue all the different options. Thank goodness tomato season is long! lol!

Well, thanks so much for all of the advice, I'm going mostly with the Jose Andres version for starters.

I will check back this weekend with my guests reactions




THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I make this almost everyday for lunch and I add chopped prosciutto -- yum!

For one person: 2-3 ripe tomatoes, half a cuke (no seeds), 1/4 to 1/2 red or yellow pepper, one clove garlic, one small red onion (pearl size) or several scallion bulbs, splash of balsamic vinaigrette. Salt and pepper to taste.

Blend in food processor. Voila!

When I am feeling "fancy" I slice up a baguette and make crostini.

PP here - I should add that I don't put in as much olive oil as he calls for. It is not necessary.

Jose Andres has the best gazpacho recipe. I just spent a month in spain in a rented house. We used to eat out for lunch, and in for dinner and it was unanimous that my gazpacho, based on Andres' recipe, beat any version we had in the restaurants.

I don't bother with all the garnishes unless we have company.
http://www.delish.com/recipes/cooking-recipes/jose-andres-gazpacho-recipe

No to onions. This is not a salsa.

This is my go to recipe - we make it all the time. We use a generous portion of cucumbers as a garnish but they are not in the soup itself.

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

My favorite recipe is from the NY Times about 10-15 years, ago, Moroccan gazpacho, with some heat in it along with the cool flavors & textures.

http://query.nytimes.com/gst/fullpage.html?res=9501EEDB103EF93AA25754C0A96F9C8B63

They call it "Moroccan Tomato Soup" but it's a gazpacho ... wonderful stuff.

I buy a delicious gazpacho from a Bethesda food truck (seriously!) It is besides the Woman's market on Mon-Sat.
The soup is made with green grapes, avocado, cucumbers.
Fwiw, I also recommend the banh mi sandwich!

My gazpacho recipe is perhaps overly simple.

Make a salad.
Put it in the blender.
Serve.

OP here, and by the way, some of the recipes leave chunks, though I would really love to have a super blended, light version.

What is your best ingredient for Gazpacho. I see the
recipes and am trying to go fairly traditional, though
I'm unsure about a few things...

Namely... onions... do you include them?

Cucumbers... My inclination to go heavy on the
cukes because they are so cooling and really
lighten the tomatoes.

Any suggestions are heartily welcome!