My family owned and ran a restaurant in West Hollywood for decades and the gazpacho actually won many local LA awards. Ours was similar, but one secret ingredient I can divulge is we used V-8 juice instead of tomato juice. Impressive knife skills you have there Julia! 🔪💙
I've made gazpacho many times using a blender. It never occurred to me to make it by hand. (I agree about your impressive knife skills, Julia.) I'm definitely going to try making it this way. I would probably finish it with a some lime.
My wife, as I watch this, is at the store and I just added cucumber to the list. (We have everything else) I have seen this many times over the years. You, Julia, are the first to make me want to try this. I'll make it tonight and try it tomorrow. Thanks for the great video!
Gazpacho in a chilled bowl/glass is literally summer in a soup. I prefer the blended version, so if you don't like it chunky then try putting it in a blender!
I grew up close to Vidalia. You can not imagine the smell in that town during harvest time. Especially when they process the sweet relish. And it's pronounced Vie-Dale-Ya.
What I really love about this is how the with the gazpacho you and I saw that it’s actually so much like my grandma with a really new effort to try. We would often make a pint or two of it and drink it over a long summer afternoon whilst fighting our neighbours.
I like to use the smaller size of Persian cucumber instead. They are very popular on the West Coast, more crispy and delicious than the Typical American or European counterparts. It will a great option for summer salad ingredients! 😋😉
Spanish gazpacho is way different, we can all tweak recipes of course, but some of the best traits of gazpacho are the previous maceration of the vegetables including the bread with vinegar and how it all emulsifies with olive oil when you blend it. Then we do add toppings like chopped vegetables, hard boiled egg, ham…we never make it spicy or use tomato juice.
Although I agree with you Gerard as I lived in Spain for many years and know the real stuff. I was taken aback by the use of an onion and the lack of any olive oil. As I'm sure you know gazpacho is drank from a glass more so than in a bowl in Spain but I hear that's changing as well. That being said, this recipe does intrigue me a bit. It's more like a Mexican shrimp cocktail without the shrimp than a true gazpacho. But, I have no doubt it would be good on it's own right, although not authentic. I made gambas al ajillo last night and have a few leftover. Tonight I'm going to tweak this version and bring it to Mexico to use up the shrimp in the process. Using Clamato instead of tomato juice, diced jalapeno as well as lime and cilantro (we do still have leftover french bread and the shrimp's garlic olive oil for dipping as a sort of tapa).
I love gazpacho and the last time I went to Spain my son and I had it almost twice a day. It varied from place to place, in some it was all liquid and in some it was part liquid and part chopped veggies. I personally blend half the veggies and would never use canned tomato juice.
@yonce3431 Really? That "literally" makes your day? That's the saddest thing I've read today. Poor you. If that makes your day? WOW! Doesn't take much does it? Pathetic.
I live in Spain. That's not authentic, but that's ok. If you had blended half the veggies and added some garlic, and skip the tomato juice, that's closer to authentic gazpacho
This is the way i USED to make gazpacho, with tomato juice. However, ATK has spoiled me; their Creamy Gazpacho Andaluz is *SO* much better than anything Ive made with tomato juice. One chunky chops the tomatoes and vegetables, salts, then purees all of them, pressing it through a fine mesh strainer. It produces a fantastically complex tomato broth, so much so that Im spoiled for anything else. The extra effort is completely worth it.
Here's the next step. An actual Spanish recipe for gazpacho from Spain Mari’s Gazpacho Andaluz This is an absolutely authentic recipe for gazpacho from the southern region of Spain known as Andalucía - it’s my wife’s - she’s from there. There is nothing better than this on a hot summer day to cool oneself off (preferably at a beachside café in Chipiona…one of my best memories of having this with my wife). Although gazpacho is categorized as a “cold soup” it is actually more of a drink. In real “street Spain” it’s served in glasses, never in a bowl with a spoon, at least in Andalucia. To consume it any other way would be the equivalent of eating a NY pizza or hot dog with a knife & fork with pinkie up, while wearing a monocle, tuxedo, top hat and a bib. It’s just not done! The key to good gazpacho is using the best vegetables, especially the tomatoes, combined with a balance between the garlic (should be in the background - not overpowering), oil (more of a richness than a taste), vinegar (very slightly in the forefront but not overly so) and salt (to round-out the palate). Ingredients: - 2 lbs. good ripe garden tomatoes peeled & coarsely chopped (@ 5 to 6 large tomatoes) - 1 green pepper seeded, coarsely chopped - 1 medium clove garlic, coarsely chopped - 1 medium cucumber peeled and chunked into ¾” cubes (save one-quarter of the chunks for the puree) - two 1” thick slices of 2-plus day-old french bread, broken into small pieces - @ ½ to ¾ cup extra virgin olive oil, to taste - @ 1½ to 2 Tbsps. sherry vinegar or red wine vinegar, to taste - salt, to taste - ice-cold water (strained) Equipment: - immersion blender (preferred), or standard blender or a food processor - large pitcher Preparation: Completely puree together tomatoes, one-quarter of the cucumber chunks, pepper, garlic, bread and olive oil. Then slowly add the strained ice-cold water while continuing to blend until you’ve reached the consistency of very slightly thick soup (think slightly thicker than a canned tomato soup). Stir in vinegar and salt to taste. Add remaining chunks of cucumber whole and chill gazpacho to the temperature of ice water. Serve in tall glasses with sides/tapas of paper-thin sliced Spanish jamon or Italian prosciutto, thinly sliced Manchego or Asiago cheese, non-pitted Kalamata olives from the deli self-serve (not jarred), and small crunchy breadsticks known as “picos” (Shultz Sour Dough Pretzel Bits from your local Dollar Store are a good substitute). Buen provecho!
I’ve made Gazpacho many times but never like this. I live in Spain since a few years and have great produce just on my doorstep. I will definitely try this way of doing Gazpacho this summer. Great recipe and great work! ❤️
I always think of it as a salad in a blender....with more salad as a garnish on top, if you like. Julia's version is more salad (solids) than soup, and also looks delicious.
I think my Joy Burger needs to be shared... it's really good. Toasted/grilled bottom bun spread with smashed avocado, burger (I season with Johnny's), choice of cheese, bacon, sauteed or grilled and sliced mushrooms, sour cream spread on top bun. Great with vinegar/oil dressed greens and cherry tomatoes.
I usually have Gazpacho in the fridge winter and summer. It is a fabulous diet food. I am looking forward to this version. I usually have thrown everything into the food processor. However your recipe makes every vegetable recognizable. Can't wait to try it.
You've brought back food memories. I haven't made gazpacho in years although I don't know why. It's now back on my summer soup list. I've got lots of homegrown tomatoes ready to be used!!
2:54 and this is why I love using Chinese cleavers. Their weight and large surface area make them so useful for both cutting band transport ingredients from your cutting board.
Seeing this recipe featured reminds me of the Ray Steven's classic song Gourmet Restaurants. Where he referred to it as cold tamater soup, playing the part of an uncouth patron out of his depth in a high end eatery. Meanwhile pointing out the affectations and put ons by other patrons and proprietor. Both can be true simultaneously.
JULIA this was the best recipe i am diabetic this is a recipe i love i wish when do other recipes you would offer tips for substitute to lower the fat and sugar in your recipes --- this recipe my body loves and i can eat it without guilt A+ on this recipe
I enjoy watching your skills and technique, plus the explanations. What knife are you using? I love Tobasco hot sauce. Please tell me what Olive oil you are using.
n Gazpacho is an emulsion, made with a lot of good spanish extra virgin olive oil , Vinaigre de Jerez, Tomatoes etc. and usually some day old bread to bring it together into a creamy soup.
You can grate the Cucumber if you want to freeze a big batch for the future. (Grated, it doesn't get a bad texture from the freezer, like a regular cubed cucumber.) Then, just before serving add some freshly diced cucumber, olive oil, and croutons.
What version gazpacho is this? Not Spanish one at least. In Spanish version you blend them all together to create a flavour you've never encountered before, it's so creamy, then you add the crunchy garnish. Is this like, US version or something?
How does one know how good an olive oil is beyond it being extra virgin? Do you have any brands you could recommend? Thank you. PS: I love gazpacho, but I’ve never had it with croutons. Can’t wait to make.
The best gazpacho I ever had has an ingredient that sounds terrible but tastes great: Clamato juice. I know, I know. Maybe fresh chopped clams would be even better, but what can I say?
That bench scraper looks like a drywall or cement smoother from Home Depot :-) I should make this recipe or something like it. My go-to pepper for a little heat, not much, is a poblano pepper. It has an interesting smoky flavor that a red bell pepper doesn't have.
We were served gazpacho in a Palm Beach restaurant with a dollop of sour cream on top and found it really delicious. Is this common, or was it a pleasant aberration?
I'm so sorry, but when I saw the title, I burst into laughter thinking of Maga Taylor Greene's Gazpacho Police reference. After I compose myself, maybe I'll give it a watch. Thank you.
Hi Ms. J. The soup looks great except for the vinegar component, lolol... If you don't like vinegar of any type, and red wine gives you a headache, could you omit the vinegar and/or add white wine to the soup?
I grew up on a farm many years ago and never knew that green peppers are green, meaning unripe. That probably explains why it's the one pepper in the world I'm not crazy about. This looks yummy and refreshing!
I always use heritage tomatoes, like "coeur-de-boeuf" (it ressembles an ox' heart) and some yellow tomatoes, also, I tend to use all available colour of bell peppers I can find. And like you, I do not purée the gazpacho...
Thinking about all the cold soups I can make. My summer soup meals! Easy and refreshing. I'll make this first I think. I have a cucumber soup that I enjoy too. Made with buttermilk and onions and loads of cucumber.
Cilantro's a Mexican thing. In Spain (I lived there for many years) if they were to put anything green as a garnish it would be flat leaf parsley. This is actually not gazpacho but it does stand alone in it's own right as a variation on the theme.
@@Engel_Xp No tanto. Hice cóctel de camarones a la mexicana usando la receta como base. Las cosas estándar, Clamato, ketchup, jalapeño para el pimiento verde, etc. :-)
I'm no architect, but did Julia at Home either undergo a kitchen remodel or move to a studio? No more upper cabinets, no more stainless dishwasher, no shot of vent hood, no more window valence, window now doesn't have panes, etc.
First time I see a soup without any cooking 😮 Too much vegetables for me but if I tried this dish I'd probably stir-fry the bell peppers (not till mushy just not raw) with the tomato pieces (can be to mushy) and add back the garlic mince.
After making, improving, Gazpacho for years, I am happy you got so many things right. 1 Chunks big enough to taste not spun in a blender 'til it becomes baby food. 2 The ice IS to make it thinner and "drinkable" I freeze take-out trays of water so I can ice pick it into shards. 3 Tabasco to make it spicier not those other hot sauces that add salt, vinegar or sugar...4 The right cucumbers. Most folks think this is a tomato soup but the secret star is the cucumber. It's what helps it be refreshing. 5 Yes, most tomato juices will work now that we can't get Welch's tomato juice anymore. It was the BEST for this. (V-8 is way too celery tasting) Look up gazpacho in various dictionaries and you get a wide array of definitions, from soup to vegetable platter. The guess is gazpacho started as olive oil, salt and mushed garlic to dip(soften) stale bread in a thousand years ago.
"Good news, everyone! You don't have to eat meat. I made enough gazpacho for all!" (murmurs) "It's tomato soup served ice cold." (laughter) .. "Go back to Russia"
We LOVE gazpacho. Just love it. And if you make it and let it sit overnight in the fridge *'kisses fingers'* it's magnificent! Even my very picky hubby (I don't like tomatoes 🙄), eats this. I sometimes make it picante or not. (Julia, I'm sorry, but that raised collar thing went out 15 years ago! It's time to retire that look, Love)
Sweetie, if I ever win a lottery jackpot of US$1 Billion or more, I will hire you a few other YT chefs to cook for me, rotating on a as-needed basis. I will then be in paradise!
My family owned and ran a restaurant in West Hollywood for decades and the gazpacho actually won many local LA awards. Ours was similar, but one secret ingredient I can divulge is we used V-8 juice instead of tomato juice. Impressive knife skills you have there Julia! 🔪💙
Was your version like this at all? All the gazpachos I have eaten were blended.
@@margariteolmos3457- Both are good. It depends of the region (in Spain) you’re in.
Ditto on the knife skills.
funny you said this so i have a juicer so what i did was mix carrots tomatoes and celery and made that as a juice very good lot less salt too GO JULIA
I've always used V-8 also. Love it the best.
I've made gazpacho many times using a blender. It never occurred to me to make it by hand. (I agree about your impressive knife skills, Julia.) I'm definitely going to try making it this way. I would probably finish it with a some lime.
My wife, as I watch this, is at the store and I just added cucumber to the list. (We have everything else) I have seen this many times over the years. You, Julia, are the first to make me want to try this. I'll make it tonight and try it tomorrow. Thanks for the great video!
Ok, we couldn't wait until tomorrow and we love it. ❤️
I plan to make that Gazpacho! It’s never been something I thought I would like until I watched you make it, Julia! This made me want to try it!
Gazpacho in a chilled bowl/glass is literally summer in a soup. I prefer the blended version, so if you don't like it chunky then try putting it in a blender!
@@MarcusRPe sounds wonderful!
I grew up close to Vidalia. You can not imagine the smell in that town during harvest time. Especially when they process the sweet relish. And it's pronounced Vie-Dale-Ya.
When they're in season, ripe heirloom tomatoes make a fantastic gazpacho
That’s what I use. My family grows tomatoes.
I haven't thought about gazpacho in ages. Thanks for the reminder, and my garden will be of tomatoes, cucumbers and peppers before too too long.
Howdy y'all!
Oh, it has a nice kick to it! :)
Many thanks!
Have a nice day!
What I really love about this is how the with the gazpacho you and I saw that it’s actually so much like my grandma with a really new effort to try. We would often make a pint or two of it and drink it over a long summer afternoon whilst fighting our neighbours.
I like to use the smaller size of Persian cucumber instead. They are very popular on the West Coast, more crispy and delicious than the Typical American or European counterparts. It will a great option for summer salad ingredients! 😋😉
I always learn something new when I watch these videos. Thank you!
I think that would be dressed up a little bit with avocado and some shrimp. It would make it even yummier, but I love it both ways.
I love a little diced avocado as a garnish on mine.
I love gazpacho in the summer. I add serrano chilis to mine.
Ooooh, nice add! I'm gonna have to try that.
You read my mind because I was about to look for a gazpacho recipe. Thank you, Julia and ATK crew!
Absolutely delicious! Thank you Julia! Loved the recipe so much I'm doubling the batch! 😊
Canned diced tomatoes . So much easier . If you use premade tomato juice, use canned tomatoes . Better then flavorless cardboard tomatoes .
I love it, makes my mouth water while watching, top mine with a little sour cream.
Spanish gazpacho is way different, we can all tweak recipes of course, but some of the best traits of gazpacho are the previous maceration of the vegetables including the bread with vinegar and how it all emulsifies with olive oil when you blend it. Then we do add toppings like chopped vegetables, hard boiled egg, ham…we never make it spicy or use tomato juice.
I love triggered Europeans-your tantrums literally make my day
@@yonce3431 You've triggered no one but yourself 😢😂😊
Although I agree with you Gerard as I lived in Spain for many years and know the real stuff. I was taken aback by the use of an onion and the lack of any olive oil. As I'm sure you know gazpacho is drank from a glass more so than in a bowl in Spain but I hear that's changing as well. That being said, this recipe does intrigue me a bit. It's more like a Mexican shrimp cocktail without the shrimp than a true gazpacho. But, I have no doubt it would be good on it's own right, although not authentic. I made gambas al ajillo last night and have a few leftover. Tonight I'm going to tweak this version and bring it to Mexico to use up the shrimp in the process. Using Clamato instead of tomato juice, diced jalapeno as well as lime and cilantro (we do still have leftover french bread and the shrimp's garlic olive oil for dipping as a sort of tapa).
I love gazpacho and the last time I went to Spain my son and I had it almost twice a day. It varied from place to place, in some it was all liquid and in some it was part liquid and part chopped veggies. I personally blend half the veggies and would never use canned tomato juice.
@yonce3431
Really? That "literally" makes your day? That's the saddest thing I've read today. Poor you. If that makes your day? WOW! Doesn't take much does it? Pathetic.
Tomato season is upon us in the North (Canada) and I am going to be making this on repeat. Your dicing was sublime Julia.
i bought a Dewalt taping knife as a bench scraper. its basically your bench scraper with a nice big rubber handle.
I love Gazpacho! The best I ever had was at the Tortilla Flats restaurant in Merrimack , NH circa 1980's. I will definitely give this a try.😊
Excellent overall presentation. This looks great. To you and yours, take care, everyone.
I live in Spain. That's not authentic, but that's ok. If you had blended half the veggies and added some garlic, and skip the tomato juice, that's closer to authentic gazpacho
Great stuff Julia... hoorah for Gazpacho!
I love this recipe. Thanks
I've never tried this but after watching you I believe I will try it❤
I buy the small Persian cucumbers. You can remove the seeds but when they are small not necessary, additionally, no need to peel.
I make it that way but add some worcestershire
I had all the makings, so i hopped up and made it after watching your excellent vid.
Thanks for the recipe. It's great!
This is the way i USED to make gazpacho, with tomato juice. However, ATK has spoiled me; their Creamy Gazpacho Andaluz is *SO* much better than anything Ive made with tomato juice. One chunky chops the tomatoes and vegetables, salts, then purees all of them, pressing it through a fine mesh strainer. It produces a fantastically complex tomato broth, so much so that Im spoiled for anything else. The extra effort is completely worth it.
Here's the next step. An actual Spanish recipe for gazpacho from Spain
Mari’s Gazpacho Andaluz
This is an absolutely authentic recipe for gazpacho from the southern region of Spain known as Andalucía - it’s my wife’s - she’s from there. There is nothing better than this on a hot summer day to cool oneself off (preferably at a beachside café in Chipiona…one of my best memories of having this with my wife). Although gazpacho is categorized as a “cold soup” it is actually more of a drink. In real “street Spain” it’s served in glasses, never in a bowl with a spoon, at least in Andalucia. To consume it any other way would be the equivalent of eating a NY pizza or hot dog with a knife & fork with pinkie up, while wearing a monocle, tuxedo, top hat and a bib. It’s just not done!
The key to good gazpacho is using the best vegetables, especially the tomatoes, combined with a balance between the garlic (should be in the background - not overpowering), oil (more of a richness than a taste), vinegar (very slightly in the forefront but not overly so) and salt (to round-out the palate).
Ingredients:
- 2 lbs. good ripe garden tomatoes peeled & coarsely chopped (@ 5 to 6 large tomatoes)
- 1 green pepper seeded, coarsely chopped
- 1 medium clove garlic, coarsely chopped
- 1 medium cucumber peeled and chunked into ¾” cubes (save one-quarter of the chunks for the puree)
- two 1” thick slices of 2-plus day-old french bread, broken into small pieces
- @ ½ to ¾ cup extra virgin olive oil, to taste
- @ 1½ to 2 Tbsps. sherry vinegar or red wine vinegar, to taste
- salt, to taste
- ice-cold water (strained)
Equipment:
- immersion blender (preferred), or standard blender or a food processor
- large pitcher
Preparation:
Completely puree together tomatoes, one-quarter of the cucumber chunks, pepper, garlic, bread and olive oil. Then slowly add the strained ice-cold water while continuing to blend until you’ve reached the consistency of very slightly thick soup (think slightly thicker than a canned tomato soup). Stir in vinegar and salt to taste. Add remaining chunks of cucumber whole and chill gazpacho to the temperature of ice water. Serve in tall glasses with sides/tapas of paper-thin sliced Spanish jamon or Italian prosciutto, thinly sliced Manchego or Asiago cheese, non-pitted Kalamata olives from the deli self-serve (not jarred), and small crunchy breadsticks known as “picos” (Shultz Sour Dough Pretzel Bits from your local Dollar Store are a good substitute). Buen provecho!
I’ve made Gazpacho many times but never like this. I live in Spain since a few years and have great produce just on my doorstep. I will definitely try this way of doing Gazpacho this summer. Great recipe and great work! ❤️
Ive never had gazpacho. Always been told its basically cold tomato soup but this looks and aounds great.
I always think of it as a salad in a blender....with more salad as a garnish on top, if you like.
Julia's version is more salad (solids) than soup, and also looks delicious.
If you eat this, you still will never have had gazpacho.
I think my Joy Burger needs to be shared... it's really good. Toasted/grilled bottom bun spread with smashed avocado, burger (I season with Johnny's), choice of cheese, bacon, sauteed or grilled and sliced mushrooms, sour cream spread on top bun. Great with vinegar/oil dressed greens and cherry tomatoes.
I usually have Gazpacho in the fridge winter and summer. It is a fabulous diet food. I am looking forward to this version. I usually have thrown everything into the food processor. However your recipe makes every vegetable recognizable. Can't wait to try it.
@AmericasTestKitchen1 thanks for contacting me regarding the microwave. I have watched your program for years.
Excellent recipe , professionally performed!😊
Thank you so much for the wonderful video on making gazpacho soup. The only thing I do different is I add cut up avocados.😚
You've brought back food memories. I haven't made gazpacho in years although I don't know why. It's now back on my summer soup list. I've got lots of homegrown tomatoes ready to be used!!
2:54 and this is why I love using Chinese cleavers. Their weight and large surface area make them so useful for both cutting band transport ingredients from your cutting board.
Seeing this recipe featured reminds me of the Ray Steven's classic song Gourmet Restaurants. Where he referred to it as cold tamater soup, playing the part of an uncouth patron out of his depth in a high end eatery. Meanwhile pointing out the affectations and put ons by other patrons and proprietor. Both can be true simultaneously.
I never liked gazpacho when I was younger, but I've been eating a lot more raw veg lately, so I'll give this a try!
Use real tomatoes.
This will be perfect for our after yoga class dinner.
JULIA this was the best recipe i am diabetic this is a recipe i love i wish when do other recipes you would offer tips for substitute to lower the fat and sugar in your recipes --- this recipe my body loves and i can eat it without guilt A+ on this recipe
Stainless steel drywall knives for scrapers as large as you could possibly want! Handle can be left on or cut off to your requirements.😮
I enjoy watching your skills and technique, plus the explanations. What knife are you using? I love Tobasco hot sauce. Please tell me what Olive oil you are using.
n Gazpacho is an emulsion, made with a lot of good spanish extra virgin olive oil , Vinaigre de Jerez, Tomatoes etc. and usually some day old bread to bring it together into a creamy soup.
I love Gazpacho and this looks great! Never used sherry vinegar before but will definitely try.
This looks like a winner! Could I puree the leftovers and freeze for mid winter pick-me-up?
You can grate the Cucumber if you want to freeze a big batch for the future. (Grated, it doesn't get a bad texture from the freezer, like a regular cubed cucumber.) Then, just before serving add some freshly diced cucumber, olive oil, and croutons.
Love cold soups! ❤
Mmmmmmmnnnn this soup looks just yummy and delicious 😊
Fabulous recipe. Thank you
What version gazpacho is this? Not Spanish one at least. In Spanish version you blend them all together to create a flavour you've never encountered before, it's so creamy, then you add the crunchy garnish. Is this like, US version or something?
Gazpacho Andaluz which is from Spain.
We are facing a week of 100s. I will be making this for sure!
My favorite! I use my homegrown veggies. I also use V8 juice.
I like your hair like that, its sharp!
Try to make cold beetroot soup. You would love it!!!
Any Spanish person would have a heart attack watching this 💀
Why?
That looks awesome! Trying this now because it's so freaking hot outside!
How does one know how good an olive oil is beyond it being extra virgin? Do you have any brands you could recommend? Thank you. PS: I love gazpacho, but I’ve never had it with croutons. Can’t wait to make.
That looks delicious.
I'm sure I can do that so I will. Looks great, your "oh ho" when tasting it makes me so hungry.
The best gazpacho I ever had has an ingredient that sounds terrible but tastes great: Clamato juice. I know, I know. Maybe fresh chopped clams would be even better, but what can I say?
It’s going to be hot this week , great idea to make this 😊
That bench scraper looks like a drywall or cement smoother from Home Depot :-) I should make this recipe or something like it. My go-to pepper for a little heat, not much, is a poblano pepper. It has an interesting smoky flavor that a red bell pepper doesn't have.
I have to try this next one !
🔥🔥🔥🔥🔥🔥🔥🔥
We were served gazpacho in a Palm Beach restaurant with a dollop of sour cream on top and found it really delicious. Is this common, or was it a pleasant aberration?
my fave soup too!
Wish y'all would offer some Air Fry recipes. My oven is broken.
My mother used to use V-8 juice Instead of tomato juice. The original vegetable V-8 juice
I'm so sorry, but when I saw the title, I burst into laughter thinking of Maga Taylor Greene's Gazpacho Police reference. After I compose myself, maybe I'll give it a watch. Thank you.
I was waiting for a reference to the Gazpacho Police. :-)
@@davesvoboda2785 I Just couldn't help myself. :)
cucumber,nion, tomato, peppers, vinegar, salt, hot sauce then fridge
You inspired me. It’s hot here in Florida. Perfect weather for gazpacho. Thank you.
Have you ever tried Salmorejo? It’s also delicious 😋
Julia is popping that collar like Ina a lot 😂
Hi Ms. J. The soup looks great except for the vinegar component, lolol... If you don't like vinegar of any type, and red wine gives you a headache, could you omit the vinegar and/or add white wine to the soup?
I'd use lemon juice , not wine .
@@richardg8651 thanks for the tip...
I grew up on a farm many years ago and never knew that green peppers are green, meaning unripe. That probably explains why it's the one pepper in the world I'm not crazy about. This looks yummy and refreshing!
Thank you for sharing ❤❤
@xAppAmericasTestKitchen-pk3de For REAL, HOW???🤩🤩🤗🤗💃🏽💃🏽💃🏽💃🏽💃🏽🙏🙏🙏🙏
I think I'd rather have that in a glass with some vodka :😋
Yum!!!
yummy!!!!!
I do not like Gazpacho, but I could watch Julia cook a phone book.
Looks yummy 😋🤤😋
I always use heritage tomatoes, like "coeur-de-boeuf" (it ressembles an ox' heart) and some yellow tomatoes, also, I tend to use all available colour of bell peppers I can find. And like you, I do not purée the gazpacho...
some cayenne 🌶
cilantro 🌱
avo 🥑
and shrimp 🍤
are the last items in my book 📖.
Also, at least organic cuke with ZERO wax 🤢
Thinking about all the cold soups I can make. My summer soup meals! Easy and refreshing. I'll make this first I think. I have a cucumber soup that I enjoy too. Made with buttermilk and onions and loads of cucumber.
Looks great! No cilantro?
Cilantro's a Mexican thing. In Spain (I lived there for many years) if they were to put anything green as a garnish it would be flat leaf parsley. This is actually not gazpacho but it does stand alone in it's own right as a variation on the theme.
@@slclark209 Es una broma
@@Engel_Xp No tanto. Hice cóctel de camarones a la mexicana usando la receta como base. Las cosas estándar, Clamato, ketchup, jalapeño para el pimiento verde, etc. :-)
I'm no architect, but did Julia at Home either undergo a kitchen remodel or move to a studio? No more upper cabinets, no more stainless dishwasher, no shot of vent hood, no more window valence, window now doesn't have panes, etc.
Very nice
I’ve never liked cucumber! I wonder if I can substitute zucchini?
First time I see a soup without any cooking 😮
Too much vegetables for me but if I tried this dish I'd probably stir-fry the bell peppers (not till mushy just not raw) with the tomato pieces (can be to mushy) and add back the garlic mince.
After making, improving, Gazpacho for years, I am happy you got so many things right. 1 Chunks big enough to taste not spun in a blender 'til it becomes baby food. 2 The ice IS to make it thinner and "drinkable" I freeze take-out trays of water so I can ice pick it into shards. 3 Tabasco to make it spicier not those other hot sauces that add salt, vinegar or sugar...4 The right cucumbers. Most folks think this is a tomato soup but the secret star is the cucumber. It's what helps it be refreshing. 5 Yes, most tomato juices will work now that we can't get Welch's tomato juice anymore. It was the BEST for this. (V-8 is way too celery tasting)
Look up gazpacho in various dictionaries and you get a wide array of definitions, from soup to vegetable platter. The guess is gazpacho started as olive oil, salt and mushed garlic to dip(soften) stale bread in a thousand years ago.
Arnold Rimmer’s last words
"Good news, everyone! You don't have to eat meat. I made enough gazpacho for all!"
(murmurs)
"It's tomato soup served ice cold."
(laughter) .. "Go back to Russia"
I love this recipe. The only thing is that prepared tomato juice is typically super high in sodium. :(
We LOVE gazpacho. Just love it. And if you make it and let it sit overnight in the fridge *'kisses fingers'* it's magnificent! Even my very picky hubby (I don't like tomatoes 🙄), eats this. I sometimes make it picante or not.
(Julia, I'm sorry, but that raised collar thing went out 15 years ago! It's time to retire that look, Love)
"Kisses fingers " is called "chef's kiss"!
@@tereyes5633
😅😅
Were I a chef I'd do that 😉
My mum was a chef. I should use it to remember her!
*chef's kiss*
There. That feels better.
With a thousand hot sauces I still default to Tabasco and green Tabasco
Add cheese 🧀 😁👍
Sweetie, if I ever win a lottery jackpot of US$1 Billion or more, I will hire you a few other YT chefs to cook for me, rotating on a as-needed basis. I will then be in paradise!