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Old 09-06-2008, 05:10 PM   #11
Assistant Cook
Join Date: Sep 2008
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Sounds like a real interesting bit of Gazpacho.

So here is my 2 cents:
The tomatoes should be peeled and seeded before going into the blender.
Pop the tomatoes into a pot of boiling water for two seconds and they peel like a snap.
Cut the tomatoes in half along their "equator" and give each half a good squeeze over a bowl.
All of the liquid and seeds will come out very efficiently.
This leaves you with the highest amount of tomato mass for the best tasting Gazpacho.
I would cut back on the garlic as it tends to over power everything else.
If you really like the taste of tarragon vinegar in your Gazpacho add it after the blending is done.
If you have a manual vegetable mill also called a "Moulin à légumes" use this instead of the blender.
First it gives a better mouth feel to the Gazpacho and second it entrains almost no air in the blend.
The blender tends to whip the veggies to death and forces a huge amount of air into the solution.
I can tell when I am served blender made Gazpacho, it is always bubbly and too light and right after eating it I want to burp.

Seems more like my 4 cents now :)

-kill some of the garlic
-concentrate that tomato flavor
-get the air out of it

Good Luck

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Old 09-06-2008, 05:14 PM   #12
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When I make gazpacho I use a few jalapenos, too. Also, I make an herb oil to drizzle over the top and then swirl through it. Basil, sage, thyme and tarragon all work wonderfully. Make the oil by processing the herbs, good olive oil, a clove of garlic, and a bit of good parmigiano cheese.

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Old 09-09-2008, 12:46 PM   #13
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I do enjoy celery in gazpacho, but I'd be hesitant to use that much oil, myself. It will be interesting to hear how it melds. While not purely traditional, the balsamic sounds like an intriguing addition, but then I tend t think it improves most every savory dish. As does Worcestershire.

A big key is very ripe vegetables, so that they have a lot of flavor. I'd use canned tomatoes before I'd use underripe fresh. And I may have to - it's been a tough year for tomatoes in my area.
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Old 10-08-2008, 11:31 AM   #14
Join Date: Apr 2008
Posts: 52
Originally Posted by Nat2007 View Post

The most important thing for the Gazpacho is that you use very ripe tomatoes, that actually taste like tomato....I have tried making gazpacho sometimes with tomatoes that looked very nice but tasted like nothing at all....and it does not work. If you are not able to get nice tomatoes, maybe adding a spoon of concentrated tomato paste can work....

For 1 kg of tomatoes I use 1/2 red pepper, 1/2 green pepper and 1/2 cucumber. I also put a bit of onion and 2 garlic gloves.

Then I take about 50gr. of bread (with no crust) and dip it into vinegar. I add it to the gazpacho as well.

If it is too thick, I put in a few ice cubes

And I forgot: a nice dash of good olive oil.
Also in some parts of Spain when they serve Gazpacho, they give you vegetables, hard boiled egg and serrano ham, all cut in cubes so you can top your gazpacho with them, as you prefer. Some people also add croutons.
My Cooking.....
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Old 11-29-2008, 12:31 AM   #15
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It apparently did not meld very well. that mix of tarragon and balsamic just produced a sort of caramel colored soup. Just a follow up, lots of good ideas here.

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