"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 08-04-2005, 09:03 AM   #1
Senior Cook
 
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Any tried and true gaspacho recipes out there - and maybe one without bread crumbs?

Hi,

I can pull any number of recipes off the Internet, but would be more interested in one that you are familiar with firsthand.

Furthermore, my wife has a gluten allergy and cannot eat wheat flour.
Any suggestions on a good, flourless gazpacho?

Best regards,
Alex R.

__________________

__________________
AlexR is offline   Reply With Quote
Old 08-04-2005, 10:22 AM   #2
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I don't have one, but let's bump this thread back up to the top so more people will see it.
__________________

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 08-04-2005, 10:24 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I never use a recipe. I usually just throw in whatever I have on hand, nothing measured. I puree half of the veggies and rough chop the other half. I almost always add some V8 juice and white vinegar and worcetershire sauce along with some hot sauce.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-04-2005, 02:40 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I use this as a basic one all the time. It makes a pretty hefty amount so you may want to trim it a bit. The only reason I use a piece of bread is the very, very last thing to get out whatever veggie I ran through my KitchenAid meat grinder. There's a LOT that stays in there - but as soon as you start seeing the bread you can stop it. This is more a chunky style but if you wanted you could always puree everything or just use a hand blender until your desired consistency.

Gazpacho




10# peeled tomatoes (or canned)
2# red pepper
3 jalapenos, seeded and deveined
2# seeded cukes
1 bunch cilantro
black pepper
salt
2 cups red wine vinegar
1 cup olive oil



Run all veggies through a meat grinder and puree. Garnish with any of the veggies and sour cream. Is better if it gets a chance to chill all day. Any leftovers are GREAT over white chicken enchiladas!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-04-2005, 03:19 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
I've never seen a gazpacho made with flour. That's not to say that it can't be made that way, I've just never seen it. Would it be to thicken the gazpacho? Flour doesn't effectively thicken something unless it comes to a boil (with the exception of a roux). I guess you could cook the gazpacho first and then chill it but I don't see the point.

KElf's recipe is a good basic one to use. The only thing I would recommend is scaling back on the jalapenos depending on your heat tolerance. Remember that you can always add more heat back in, but it will be much harder to take it out.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 08-04-2005, 03:26 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
ironchef - I'm a big wuss - I cut the veins out as well as washing all seeds off - so basically there is no heat - just a taste.

As for the gluten intolerance - just don't use the piece of bread like I do - if you use a Kitchen Aid meat grinder just remove it and get all the stuff out - if you use a processor you don't have to worry about it at all.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-04-2005, 05:40 PM   #7
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Gazpacho is a Spanish dish that was used literally to use up any leftover veggies from the garden. I was introduced to gazpacho in San Diego and instantly fell in love with the flavors. The gazpacho meals I have eaten were mostly tomato, veggies such as members of the summer squash family, onion, peppers of various sorts, and cilantro. It's always been served cold and was a very refreshing dish.

Mine is different every time I make it as I use whatever veggies I have available at the time. But I always have tomatoes, onions, some type of peppers, and cilantro in it.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 08-04-2005, 05:50 PM   #8
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642

GAZPACHO

serves 8



4 cups peeled seeded tomatoes
1 cucumber, seeded, diced
4T green pepper, diced
1 med. red onion, diced
4T olive oil
2T red wine vinegar
1 cup V-8 juice
1T worchestershire
Salt/pepper
Tabasco to taste


Pulse tomatoes and half of cucumber, onion and green pepper in food processor with on/off motion til just little bits remain. Add rest of vegetables, and rest of ingredients and mix well. Chill well before serving.
__________________
marmalady is offline   Reply With Quote
Old 08-04-2005, 06:54 PM   #9
Assistant Cook
 
Join Date: Jun 2004
Location: Santa Clara, California
Posts: 15
Smile Tejas Gazpacho

Not sure where I got it but it is a family pleaser. I always make it when we go sailing with my son's family.


* Exported from MasterCook *
Gazpacho, Tejas - Crowd Pleaser
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Mexican Sheila's Favorites
Soups Southwestern Cuisine
Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fresh tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar -- to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice -- use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled & seeded -- diced in 1/4" pieces
1 whole green bell pepper, peeled & seeded -- diced in 1/4" piece
1 whole yellow bell pepper, peeled & seeded -- diced in 1/4" pieces
2 cups scallions -- thinly sliced
2 cups cucumber, peeled & seeded -- diced in 1/4" pieces
2 cups jicama, peeled -- diced in 1/4" piece
1 cup zucchini -- diced in 1/4" piece
1 Cup yellow squash -- diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only -- diced in 1/4" piece
2 tablespoons cilantro, basil, or parsley -- chopped

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients.
Serve chilled. Will keep well in the refrigerator for up to three days.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 121 Calories; 2g Fat (15.3% calories from fat); 4g Protein; 25g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 521mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Holds well in refrigerator for up to three days.
__________________
ChuckD41 is offline   Reply With Quote
Old 08-05-2005, 10:05 AM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by ironchef
I've never seen a gazpacho made with flour. That's not to say that it can't be made that way, I've just never seen it. Would it be to thicken the gazpacho? Flour doesn't effectively thicken something unless it comes to a boil (with the exception of a roux). I guess you could cook the gazpacho first and then chill it but I don't see the point.

Gazpacho, traditionally, has bread in it. It acts as a thickener.

I make mine with and without. Leaving it our really doesn't matter much, IMO.

Tomatoes, cukes, peppers, onion, cilantro and/or parsley, V8 juice, lemon juice, olive oil, hot sauce, salt and pepper and sherry.

The sherry, IMO, really make a big difference. It's also a very traditional ingredient in Spanish gazpacho.
__________________

__________________
jennyema is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.