I vote for no bread. I've never put a starch in gazpacho. If you think
the soup needs more body, puree some cucumber and parsley and add them.
The chunky vegetables provide enough texture.


--Lia

Julia wrote on Mon, 06 Aug 2007 12:57:26 -0400:

JA> I vote for no bread. I've never put a starch in gazpacho.
JA> If you think the soup needs more body, puree some cucumber
JA> and parsley and add them. The chunky vegetables provide
JA> enough texture.

I make Gazpacho with half the vegetables chopped and the other
half pureed. Both include peeled cucumber. I just made some
Gazpacho with bread and that is what prompted the question.
Perhaps, next time I'll use a breadless recipe and see what
potatoes do.

Just Googling for Gazpacho recipe with +bread and also -bread
gave very similar numbers of hits: 285,000 and 278,000, so I
guess there's no concensus!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Aug 6, 12:57 pm, Julia Altshuler > wrote:
> I vote for no bread. I've never put a starch in gazpacho. If you think
> the soup needs more body, puree some cucumber and parsley and add them.
> The chunky vegetables provide enough texture.

There's also white gazpacho, made with almonds. Versions are in the
Penelope Casas cookbook universe.

T.