Anonymous wrote:Anyone here use canned tomatoes? They taste the same but leaves out the blanche and peel the tomatoes step, which is time consuming. Leave out the onion and garlic, use Worschershire sauce instead.

1. They don't taste the same.
2. No need to blanch and peel. Just blend whole. You can sieve if you are fancy, but I don't.
I like Worcester sauce, but it has no place in a gazpacho. One clove of garlic, no onion.

Where do you buy sherry vinegar? I've never seen it before!

Anyone here use canned tomatoes? They taste the same but leaves out the blanche and peel the tomatoes step, which is time consuming. Leave out the onion and garlic, use Worschershire sauce instead.

Another one dated 2005

Red Pepper Gazpacho

Serves 4
Total time: 25 minutes

2 cucumbers
2 red bell peppers
1 garlic clove, minced
3 scallions, sliced
1 small tomato, diced
1/4 cup chopped fresh parsley
1/2 jalapeño chile, chopped
2 1/2 cups vegetable juice
4 teaspoons olive oil
1 tablespoon cider vinegar
Salt and pepper

Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapeños.

Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

Per serving: 120 calories; 4.9 grams fat; 3 grams protein; 18.1 grams carbohydrates

This was in my electronic RECIPES files -- not sure where I got it but the file is dated 2005.

INDIAN GAZPACHO

6 lg Tomatoes, blanched, skinned
1 lg Red onion
1 lg Green or red bell pepper
2 bn Radishes, trimmed
3 lg Carrots
3 lg Celery ribs
2 md Cucumbers, unpeeled
2 ea Hot green chilies, seeded
6 lg Garlic cloves, peeled
2 tb Olive oil
1/2c Tomato paste
6 1/4c Vegetable stock
1 3/4c Dry red wine
Salt

Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don't let the soup become too thin. Add salt to taste & chill before serving.

One of the few that does not use oil!

I'm glad it was good!
-15:32

(I learned it from my mom, who learned the recipe at weight watchers )

I made 15:32 and Jose's recipe this weekend - both are wonderful! Keep posting those recipies!

I know the purists say "no onions," but I like a tiny bit of red onion in mine. Or sometimes I throw in a small amount of chopped green onion at the end. Like a garnish.

On a day I don't need to be productive, I've also been known to splash a bit of vodka in a glass of it.

Anonymous wrote: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

I use this one too. It's the only one that tastes truly authentic and not like salsa to me.

I make the one with the recipe on the side of the big tomato juice can with vinegar and wrosch. sauce. Yummy.

To the OP - Thank You for this post!!!!

Anonymous wrote: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.

+1

I've tried a bunch after living in Spain for a couple months and this was by far recreated it the most closely for me. I do enjoy other styles, but this always takes me back.

There is one on goodbetterbestfood.blogspot.com that looks really good.