I tried out your recipe for croquetas, and they came out nearly identical to my memories of having croquetas for the first time in Spain. I definitely want to give this one a shot too, thank you Chef James
That looks delicious! I’m happy to see you sharing a new recipe video. Your reaction videos are fun, but I would definitely like to see more videos like this from you. 😊
I loved this and especially seeing what many in the UK would describe as a "mishappen" cucumber - they are so used to the "grown for speed, shelf life and appearance, but not flavour" products. My joy travelling continental Europe was being able to buy the ugliest (bell) peppers and knowing the flavour was going to be so good. BTW I cooked a beet(root) and feta soup years ago in Ireland and my mother thought she had to go the ER in the morning because she thought she was passing blood
for americans that don't like grams, 250g is give or take one cup; and give or take 30g is 2 tablespoons worth from the bread (give or take 2 slice pieces depending on how you like, but not too much). other than that everything is exactly as he has in the description. i think if i have time, i'll definitely make this.
After watching all these uncle Roger reaction this is the first actual cooking video of yours that I have watched. I think you do great video editing but I think that the people would like to hear more comments about the food while youre making it. I love to see that you gain more and more subscribers. It is something that has become very difficult on TH-cam in the last years. Please keep going, dont make yourself too crazy and dont try to make everything too perfect. The people like you and I am 100% certain that you'll be in the range of people like Ethan Chlebowski, Joshua Weissman, Sam the cooking guy, etc. I am geniunely serious about that and not exaggerating. I can see you among them in a year or two.
@@ChefJamesMakinson Like the other guy said, youre definitely unique. You dont need to fill any niche. I dont know about your expertise besides Spanish cuisine but you still can do videos about other stuff as well. I haven't noticed you doing shorts. Many people, when they do a video about a recipe, make a short as well. For example: someone made a video about springrolls, including the dipping sauce. He used the video material of the sauce for a TH-cam short as well. It's not that much more work and you might gain more attention that way.
I appreciate your breakdown of beets (canned versus home prepped). One day, my wife asked me if I could help her with something so I said "Sure." We drove to a farm stand and they brought out a 25 pound bag (11 kilos) of beets. Six hours later we had about 24 pint jars of canned beets... Love know no bounds.
Perfect timing on this recipe- it was 110 degrees here today and there are some nice looking beetroots at the store. Definitely making this tomorrow with a Spanish tortilla. Thanks for the idea James!
@@ChefJamesMakinson It turned out really great by the way and so simple to make. I forgot how much I love beetroot. My hubby has been dipping corn chips into the leftovers all evening, which I think is a bit weird- but it actually goes alright. lol
Heya Chef, Am so glad I found your channel sometime back. I have been binge watching all your videos. It's very entertaining and informative. Would love it if you could colab with others! 🎉
We get an organic vegetable box every week and beets feature fairly often. I've made the chutney, the borscht and the chocolate cake so it's great to find something else to do with them. It looks spectacular! It would also be fantastic, I imagine, with golden beets, yellow tomatoes and yellow peppers. Thank you for this.
Nice to see you using beetroot, so many folks just prefer to ignore it or use it pickled. I grew up with it as just another root vegetable, boiled and put on the plate but I love the sweet, lightly earthy flavour it has. I'll have to try that one myself, hopefully we get the beetroot and tomatoes from the garden at the same time as being able to make it with "picked this morning" fresh vegetables would be glorious :)
I'd have to say that gazpacho is my favourite soup of all, closely followed by minestrone. I've made my own gazpacho which is fairly decent, but whenever I travel to Spain and taste the real thing, I realise I've got a lot to learn. I've never had a beetroot gazpacho, but will definitely try this recipe as the end product just looked so appealing. I've had gazpacho with melon added and it was delicious. It seems to me that it is a soup that you can add ingredients to over and above the essential basics, so I wonder if Chef James has other variants that he could share with us.
love your reaction videos, I'm a cook myself, and finally getting around to watching your recipe videos. Thanks for the content and looking forward to learning some really nice recipes from you!
amazing simple recipe, I'm curious what brand you recommend for European chef knives! Also why did you not use the bread knife for cutting the bread first time around? thanks for your time if you actually get back to me!
I used Wusthof knives and I have done for many years but I also have some other Japanese chef knives now for slicing. A chef knife is sometimes better to use than a bread knife as it doesn't tear the bread.
James, I saw that you had made some fajitas and guacamole that looked delicious. Fajitas are amazing when in a pinch for time. I would love to see you react to some videos of people making the Mexican staple "Birria". I think all of your followers who have never had/made it would be in for a treat. Thanks for the content, salud!
Thank you for sharing this simple recipe. I'll try to make this one soon. Looking forward to more recipe videos in the future. Hope you make a video on how to prepare fideua. That would be awesome 😃
Try to make a regular gazpacho with a tiny amount of beetroot. If it still throws you off, then dont try to force yourself on food that you dont like. Beetroot fits here very well because it enhances the red color a lot, adds complex earthy notes and your gazpacho is going to have much more body (better texture) since youre usually using very watery ingredients (I think that's why some add bread while pureeing it).
A really good Video. I will try this recipe for sure. I like how much advices you gave. I will search for the cutting Onion tutorial😂😂😂 i always cry so much by cutting them 😅. Thanks for the Video ❤
The thing I love about your vids, man, is all the little tips you throw in too, like how to handle beets without staining yourself, and what to pair with this.
@@ChefJamesMakinson Here's something odd about me (apparently, according to Thunderjack)....I loooooove pickled beets on a bagel with liver paste. It's a Danish way to eat that stuff, but I hear I'm the only one around these parts who consumes it this way. hahaha
Oh VERY nice recipe, Chef! I had a feeling it was gonna be gazpacho when you posted your hint yesterday but you didn't ask for guesses and i didn't want to ruin the surprise. Really great vid, thank you!! Gonna try this recipe soon.
Wow chef! I love your dishes, spaniard gazpacho is so weird to me, made of all the stuff that in my mind should go through fire, but this is cold but it looks so tasty I might give it a whirl! By the way I´m nowhere near a trained chef in slicing and dicing but watching your videos has improved my relationship with knives.
Tried this, ran out of pepper so I subbed it with some red chillies, gave a nice kick. I also only passed half of it through the sieve, leaving the rest a tad chunkier. That said, this recipe is absolutely delicious! 😊👍
Never heard of gazpacho before but it seems delicious! Definitely will keep this one in mind for when I'm traveling home to my parents in a couple of weeks :) also I like that circle drizzle of oil at the end,, it does a lot for the look.
Just found your channel (one of the reaction videos got recommended) and spent an hour or so perusing before subscribing. This caught my eye though. As a Scottish person who has lived in Jerez for years, I never really got Gazpacho. It´s fine, but a bit meh. However, I love beetroot and I will definitely be making this tomorrow. As we are now in the "no sweating over a stove" time of year in Andalucia (and I´m sure Barcelona) I already have all the ingredients in the house. I´ll be using whole cooked remolacha though. Dia sell them dirt cheap and I don´t like the jarred sliced stuff for some reason. Off to see what other delights you have in store now. Thanks.
Well thank you very much I hope you enjoy the recipe! You're Scottish?! I'm Scottish on my mom's side. I am actually a bagpiper I got up to grade 1 before going back to work and in the piping World grade 1 is just before Pro. Also the temperature is in Barcelona are very hot it's been almost 30c here the past couple days.
I wonder what I'll be making on a warm day and I don't want to slave over a hot stove... 🤔 Thank you for making this video. Just in time before El Niño warms things up again.
That is what I call a posh gazpacho. Never had one with spoon. Here is just blend the stuff, let it cool and use a ladle to serve you in a glass and drink it with paella or just to fight the temperatures. I live next to jerez and it is one of the best things we have in Spain. Not only the vinegar (the 25years one is incredible) but the different sherry wines. You can get some oloroso wine and make a quick pan sauce in no time. Also go to any "tabanco" in jerez and just enjoy.
@@ChefJamesMakinson I think, and I hope I am not putting things into Foxabdxss´ mouth, they mean the straining through a chinois is posh. I shall definitely be leaving mine lumpy on the first trial. As for sherry, montilla moriles is my recommendation. Apparently quite difficult or expensive outside of the region.
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
Here are some Pinchos! th-cam.com/video/3-2BHPbFFoc/w-d-xo.html
SIR JAMES!!! I know this seems like a silly question but can you use tinned tomatoes for gazpacho?!
4:01 Why do you remove the germ from the garlic? Does it change the flavor?
This James guy looks like he can cook, I'm sure his food is good.
The dude’s a pro chef, bro. I love the color of that gazpacho
His food is amazing! He learned at a very young age from his Dad. An Executive Chef that was pretty well known and very talented.
Bro forgot to read the channel name💀
@@munip346 I see the joke went over everyone's heads
Alot of work for nothing! !!!!!!!!?????
I tried out your recipe for croquetas, and they came out nearly identical to my memories of having croquetas for the first time in Spain. I definitely want to give this one a shot too, thank you Chef James
I'm glad to hear that!! :)
Great to see you cooking again, James. That looks great!
Thank you so much! I want to post another next week!
That looks delicious! I’m happy to see you sharing a new recipe video. Your reaction videos are fun, but I would definitely like to see more videos like this from you. 😊
Thank you so much!
That capsicum is HUGE!! I have never seen one so huge. Love the blender shaking idea. Had to share this one, too.
Oh shit Chef James back in the kitchen!
Best thing of summer in Spain is gazpacho
very nice recipe. good music in the video too. thx chef.
I worked with your Dad. Loved him. Miss him!
So do I! :)
Made this for mother's day and used your sangria recipe as well. She liked it very much.
It's heartening to see a professional needing to give things a good shake in the blender. I always thought it was just me 😄
🤣 you should see what happens in the kitchen!
Made this over the weekend, for Mothers Day, it was a big hit. Thanks James.
I'm so glad to hear that!
This would go great for a little outdoor get together with some friends and family; definitely going to give it a try.
A proper gazpacho can never be beaten. Thank you so much for another recipe
I’ve never thought of making beetroot gazpacho before, though I love beetroot. Thank you for the recipe, it looks delicious. 🙂
Thank you! It is very tasty! :)
I loved this and especially seeing what many in the UK would describe as a "mishappen" cucumber - they are so used to the "grown for speed, shelf life and appearance, but not flavour" products. My joy travelling continental Europe was being able to buy the ugliest (bell) peppers and knowing the flavour was going to be so good. BTW I cooked a beet(root) and feta soup years ago in Ireland and my mother thought she had to go the ER in the morning because she thought she was passing blood
Yes red beets can do that to you very easily! haha My dad used to eat a can of them in the morning as a kid, so he could skip school! haha 😂
Beetroot and feta soup sounds really tasty!
Made this today as a side for our Mother's day dinner - absolutely delicious!
I'm glad to hear!
I planted the beets yesterday, it’s a good start😁 I’ll be making this at least once (providing my beets grow), it’s a nice summer dish.
Beautiful soup. I will try this when it warms up outside.
for americans that don't like grams, 250g is give or take one cup; and give or take 30g is 2 tablespoons worth from the bread (give or take 2 slice pieces depending on how you like, but not too much). other than that everything is exactly as he has in the description. i think if i have time, i'll definitely make this.
Made this yesterday... a keeper. For the record: I used jarred beets as suggested. Thank you Chef!
I'm glad you enjoyed it you can use fresh beets it's just going to take an extra hour haha
yep. it’s going to be made! summer can come! wow! looks astonishing!
I hope you like it!
After watching all these uncle Roger reaction this is the first actual cooking video of yours that I have watched. I think you do great video editing but I think that the people would like to hear more comments about the food while youre making it.
I love to see that you gain more and more subscribers. It is something that has become very difficult on TH-cam in the last years. Please keep going, dont make yourself too crazy and dont try to make everything too perfect. The people like you and I am 100% certain that you'll be in the range of people like Ethan Chlebowski, Joshua Weissman, Sam the cooking guy, etc. I am geniunely serious about that and not exaggerating. I can see you among them in a year or two.
I feel like Chef has good and unique vibes that can attract people. Thats how i feel.
Thank you, that means a lot! I try but yes it is getting harder and hard to get views.
Thank you! :)
@@ChefJamesMakinson Like the other guy said, youre definitely unique. You dont need to fill any niche. I dont know about your expertise besides Spanish cuisine but you still can do videos about other stuff as well.
I haven't noticed you doing shorts. Many people, when they do a video about a recipe, make a short as well. For example: someone made a video about springrolls, including the dipping sauce. He used the video material of the sauce for a TH-cam short as well. It's not that much more work and you might gain more attention that way.
I appreciate your breakdown of beets (canned versus home prepped). One day, my wife asked me if I could help her with something so I said "Sure." We drove to a farm stand and they brought out a 25 pound bag (11 kilos) of beets. Six hours later we had about 24 pint jars of canned beets... Love know no bounds.
😂🤣
10 out of 10, Sir. Salute to you Chef
Thank you!
Perfect timing on this recipe- it was 110 degrees here today and there are some nice looking beetroots at the store. Definitely making this tomorrow with a Spanish tortilla. Thanks for the idea James!
You are welcome!
@@ChefJamesMakinson It turned out really great by the way and so simple to make. I forgot how much I love beetroot. My hubby has been dipping corn chips into the leftovers all evening, which I think is a bit weird- but it actually goes alright. lol
I just made this and it was DELICIOUS, perfect for a hot day. Thanks for this recipe!
Glad you liked it!!
Heya Chef,
Am so glad I found your channel sometime back.
I have been binge watching all your videos. It's very entertaining and informative.
Would love it if you could colab with others! 🎉
Thank you so much! :)
Looks delicious! Beautiful. Great summer dish. Thank you
Keep up the good work I enjoy your content
Thank you!
My 10 year anniversary is coming up soon and chef is coming up clutch for me. ❤😂
Congratulations!
Never heard of this dish before but man it looks good
Aaaaw, James! Thank you so much for presenting Gazpacho!
You are welcome! :)
We get an organic vegetable box every week and beets feature fairly often. I've made the chutney, the borscht and the chocolate cake so it's great to find something else to do with them. It looks spectacular! It would also be fantastic, I imagine, with golden beets, yellow tomatoes and yellow peppers. Thank you for this.
Looks awesome as always! Cheers chef James.
I love the way you plated this!
Thank you!
Yay a cooking video!Keep em coming...
Nice to see you using beetroot, so many folks just prefer to ignore it or use it pickled. I grew up with it as just another root vegetable, boiled and put on the plate but I love the sweet, lightly earthy flavour it has. I'll have to try that one myself, hopefully we get the beetroot and tomatoes from the garden at the same time as being able to make it with "picked this morning" fresh vegetables would be glorious :)
I grew up eating this and many other veggies that I can't easily get where I live now haha
I'd have to say that gazpacho is my favourite soup of all, closely followed by minestrone. I've made my own gazpacho which is fairly decent, but whenever I travel to Spain and taste the real thing, I realise I've got a lot to learn. I've never had a beetroot gazpacho, but will definitely try this recipe as the end product just looked so appealing. I've had gazpacho with melon added and it was delicious. It seems to me that it is a soup that you can add ingredients to over and above the essential basics, so I wonder if Chef James has other variants that he could share with us.
love your reaction videos, I'm a cook myself, and finally getting around to watching your recipe videos. Thanks for the content and looking forward to learning some really nice recipes from you!
amazing simple recipe, I'm curious what brand you recommend for European chef knives! Also why did you not use the bread knife for cutting the bread first time around? thanks for your time if you actually get back to me!
I used Wusthof knives and I have done for many years but I also have some other Japanese chef knives now for slicing. A chef knife is sometimes better to use than a bread knife as it doesn't tear the bread.
Looks great chef! thank you!
You're welcome!
Looking forward to try this. Never tried before but you made it look soo good and simple to make.
I hope you will make it and like it!
Good video Chef! I'll try this recipe while listening to Beet-hoven, of course.
Looks very good refreshing and healthy. Cool and refreshing a contrast to the summers heat. 😊
Gloves are also good for fresh beets.
James, I saw that you had made some fajitas and guacamole that looked delicious. Fajitas are amazing when in a pinch for time. I would love to see you react to some videos of people making the Mexican staple "Birria". I think all of your followers who have never had/made it would be in for a treat. Thanks for the content, salud!
I will! Thank you! :)
I’m new to your content, but I subscribed and have been loving all the vids you do of uncle roger as well as your cooking tutorials. Nice!!
Thank you!
Thank you, is good to have a recipe know and then
Ha! I started shaking my iPad to help your blender!
I Iove the recipe videos and would like to see more recipe videos, Chef James. Thank you :)
Thank you!
Thank you for sharing this simple recipe. I'll try to make this one soon. Looking forward to more recipe videos in the future. Hope you make a video on how to prepare fideua. That would be awesome 😃
Thank you! I will try to make it this year!
@@ChefJamesMakinson 🙏
These videos are so good! Love the recipes and the techniques. Thank you for sharing
Thank you!
I'm not the biggest fan of beets but this looks interesting. I'll be willing to give this a try.
I hope you enjoy it!
Hmmmmm, right up my wife’s alley! I may attempt this. Thanks!
I hope you do and I hope you guys enjoy it!
Many Happy Returns of the Day,
Happy B'day Chef.
Best regards🇮🇳 from New Delhi, India🇮🇳🇮🇳
Thank you so much! :)
i personally dont like beetroots but my mom loves them. ill probably try this to see if i can make beetroots edible haha. good work and thank you
Try to make a regular gazpacho with a tiny amount of beetroot. If it still throws you off, then dont try to force yourself on food that you dont like.
Beetroot fits here very well because it enhances the red color a lot, adds complex earthy notes and your gazpacho is going to have much more body (better texture) since youre usually using very watery ingredients (I think that's why some add bread while pureeing it).
Ooohh, you reeled me in with a vegan dish 😮❤
hahah Im glad to hear!
Happy Birthday James. Thank you for all of your professionell Videos and Sharing your knowledge. 🎉🎉🎉🎉👍👍👍👍🍻
Thank you so much!
Im obsessed with your super easy soups (and your international accent lol 😅)
😊 thank you
This dish looks so nice.
Thank you!
A really good Video. I will try this recipe for sure. I like how much advices you gave. I will search for the cutting Onion tutorial😂😂😂 i always cry so much by cutting them 😅. Thanks for the Video ❤
You are welcome!
Wow! This was great!
Love seeing you cook. I watch a lot of your uncle roger reacts and was waiting on one of your own!
I will be making more!
Great gazpacho,beetroot is so healthy as well.Thanks James!
Your are welcome!
@@ChefJamesMakinson 👍👍
The thing I love about your vids, man, is all the little tips you throw in too, like how to handle beets without staining yourself, and what to pair with this.
Thank you buddy! but it's true you can easily stain anything with them! haha
@@ChefJamesMakinson Here's something odd about me (apparently, according to Thunderjack)....I loooooove pickled beets on a bagel with liver paste. It's a Danish way to eat that stuff, but I hear I'm the only one around these parts who consumes it this way. hahaha
It looks like chef James is back in black 😁
Hahaha 😂
Oh VERY nice recipe, Chef! I had a feeling it was gonna be gazpacho when you posted your hint yesterday but you didn't ask for guesses and i didn't want to ruin the surprise. Really great vid, thank you!! Gonna try this recipe soon.
Thank you so much! I hope you enjoy it!
Wow chef! I love your dishes, spaniard gazpacho is so weird to me, made of all the stuff that in my mind should go through fire, but this is cold but it looks so tasty I might give it a whirl! By the way I´m nowhere near a trained chef in slicing and dicing but watching your videos has improved my relationship with knives.
I'm glad to hear that you are improving and if you make this I hope that you like it!
Hi there, this recipe is delicious. Thanks for sharing!
Thank you too
Love it! I'm not capable of making this dish, but I am incredibly capable of watching your videos! hahah. Have a nice summer, James!
Thank you so much!
I have always been a bit intimidated about trying a cold beet soup, but damn if that didn't get me salivating about the taste.
that looks so smoooooooothhhhhh
yep!
even tho I deeply hate the beets I'm glad to see you cook on the channel :) fingers crossed for more :D
Thank you! Next week!
Amazing job.
Thank you!
Beetroot is used in Australian hamburgers a lot… can be a surprise to visitors with nice fashion… even Macca’s have it on a couple of their choices 😂
I prefer Salmorejo to Gazpacho but your version looks great!
Thank you!
Tried this, ran out of pepper so I subbed it with some red chillies, gave a nice kick. I also only passed half of it through the sieve, leaving the rest a tad chunkier. That said, this recipe is absolutely delicious! 😊👍
Wow looks delicious
Thank you!
That looks delicious!
it is! :)
Looks really good. Not sure if I can plate and serve it as well as you did but I’ll gladly give it a try 😊
I hope you will enjoy it!
Kind of like chłodnik litewski (a cold borsch), without the sour cream and eggs. I think I'll give this a try at the weekend.
I hope you like it! Gazpacho has a bit of a different flavor
This is one tasty bowl right here! I know....as I got to eat it 🤣
😂
Nice job james😊
Thank you!
Never heard of gazpacho before but it seems delicious! Definitely will keep this one in mind for when I'm traveling home to my parents in a couple of weeks :) also I like that circle drizzle of oil at the end,, it does a lot for the look.
really?! you should give it a try then! :)
Ahh I love this! 💚
Thank you!
Yay yummy! Letting the video run a second time on 0.25 speed to effectively quadruple the watch time. B)
Thank you!
Wonderful content.
Thank you!
nice man keep it up !
Here for it, brother! =)
Hey buddy!
Just found your channel (one of the reaction videos got recommended) and spent an hour or so perusing before subscribing.
This caught my eye though. As a Scottish person who has lived in Jerez for years, I never really got Gazpacho. It´s fine, but a bit meh.
However, I love beetroot and I will definitely be making this tomorrow.
As we are now in the "no sweating over a stove" time of year in Andalucia (and I´m sure Barcelona) I already have all the ingredients in the house.
I´ll be using whole cooked remolacha though. Dia sell them dirt cheap and I don´t like the jarred sliced stuff for some reason.
Off to see what other delights you have in store now. Thanks.
Well thank you very much I hope you enjoy the recipe! You're Scottish?! I'm Scottish on my mom's side. I am actually a bagpiper I got up to grade 1 before going back to work and in the piping World grade 1 is just before Pro. Also the temperature is in Barcelona are very hot it's been almost 30c here the past couple days.
Pretty cool dude, reminds me of a dude from Spain I use to know. I wonder if he knows Latin American cuisine.
oh my god I'm so hungry...
this looks so yummy, any suggestions for a cucumber substitute? cucumbers do not like me..
you can leave it out
I wonder what I'll be making on a warm day and I don't want to slave over a hot stove... 🤔 Thank you for making this video. Just in time before El Niño warms things up again.
You're welcome!
Hi Chef, I can’t believe how easy this is to make. Are there other kinds of gazpachos, or is this common? I’ve never had it.
there are a lot of different types but the tomato gazpacho is the most common
Thought it gonna be some upgraded version of cold beet soup (ŠALTIBARŠČIAI) but it's way different, haha. Great recipe, Chef.
haha no 😂 Thank you! :)
Yummy
Chef James, did you happen to refrigerate or freeze the blender blades beforehand as you suggested to sometimes do in a previous video?
No, this is not a green sauce and it is less then 2L so it's not necessary
That is what I call a posh gazpacho. Never had one with spoon. Here is just blend the stuff, let it cool and use a ladle to serve you in a glass and drink it with paella or just to fight the temperatures.
I live next to jerez and it is one of the best things we have in Spain. Not only the vinegar (the 25years one is incredible) but the different sherry wines. You can get some oloroso wine and make a quick pan sauce in no time. Also go to any "tabanco" in jerez and just enjoy.
posh gazpacho hahaha 🤣 I would love to get some sherry wine from Jerez! I need to look for something next time I'm in Andalucia
@@ChefJamesMakinson There is a direct flight from Barcelona to Jerez!
Goof to know! I hope it's not Ryanair. 😉
@@ChefJamesMakinson I think, and I hope I am not putting things into Foxabdxss´ mouth, they mean the straining through a chinois is posh. I shall definitely be leaving mine lumpy on the first trial. As for sherry, montilla moriles is my recommendation. Apparently quite difficult or expensive outside of the region.
Great video, James! I just saw that I have all the ingredients but the sherry vinegar, could I replace it with red wine vinegar?
Thank you! Yes if you want but it will taste different