We usually mainline a large bowl for supper. Don't make it with bread
but have bread on the side, either rustic loaf or cornbread. And it's
pretty filling with all the fresh veggies. And we make enough for
seconds. But what goes along with that cold, strong, fresh taste? Any
little side nosh? And wine doesn't seem right either. How about
sangria? Any thoughts, bitte?

stark wrote:
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?
>

I'd go with warm bread, cheeses and an assortment of good cured olives.

Goomba38 wrote on Wed, 29 Aug 2007 09:40:45 -0400:

G> stark wrote:
??>> We usually mainline a large bowl for supper. Don't make it
??>> with bread but have bread on the side, either rustic loaf
??>> or cornbread. And it's pretty filling with all the fresh
??>> veggies. And we make enough for seconds. But what goes
??>> along with that cold, strong, fresh taste? Any little
??>> side nosh? And wine doesn't seem right either. How
??>> about sangria? Any thoughts, bitte?
??>>
G> I'd go with warm bread, cheeses and an assortment of good
G> cured olives.

Sounds good to me! I have decided that, whatever is the original
recipe, I don't like bread *in* gazpacho tho' eating good bread
with it is very appropriate. I seldom drink other liquids with
any soup but some ice-water could be good to finish with.


James Silverton
Potomac, Maryland

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

stark wrote:
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?

Sangria works for me. I usually add diced boiled eggs on top of the
soup, if I do not serve deviled eggs as an appetizer. Hot French bread
with lots of butter.

Becca

stark wrote:
>
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?

How about cucumbers salad or some such? Slice peeled cucumbers, add
sliced or chopped onions along with a simple vinegar/oil combination.
Something simple.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Aug 29, 6:25 am, stark > wrote:
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?

Last time we had gazpacho we had marinated, spicy, large grilled
shrimp, and (very uncharacteristically, but we had guests whom it
suited) glasses of cold whole milk. -aem

"Sky" > wrote in message
...
> stark wrote:
>>
>> We usually mainline a large bowl for supper. Don't make it with bread
>> but have bread on the side, either rustic loaf or cornbread. And it's
>> pretty filling with all the fresh veggies. And we make enough for
>> seconds. But what goes along with that cold, strong, fresh taste? Any
>> little side nosh? And wine doesn't seem right either. How about
>> sangria? Any thoughts, bitte?
>
> How about cucumbers salad or some such? Slice peeled cucumbers, add
> sliced or chopped onions along with a simple vinegar/oil combination.
> Something simple.
>
> Sky
>
I'd have a dryish white bread (say, Cuban style) and a bottle of Rioja or
similar, Jumilla (very reasonably priced).
Perhaps a flan that had been previously baked.

Make it a feast, if possible.
Dee Dee

>On Aug 29, 6:25 am, stark > wrote:

> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh?

Serrano ham, or salumi on the side. Or small grilled sausages. Just
to round out the protein a little bit. Manchego cheese, green olives
marinaded in EVOO for four hours. Sardines or anchovies.

I don't know who started it, but diced avocado added to each bowl
of gazpacho is now a classic.

> And wine doesn't seem right either. How about
> sangria?

Sherry?

Steve

"stark" > wrote in message
ups.com...
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?
>

I made gazpacho last week and was set to serve it with a Trimbach gewertz
(which usually goes pretty nicely) but decided last moment to open a bottle
of Chimay Grande Reserve Ale (blue label).

It was a very decent match. BTW the recipe I use has bread in the soup.

Jon

Thanks all. Enough ideas for a feast.

stark wrote:
> Thanks all. Enough ideas for a feast.

The temptation was too much, so I had gazpacho for lunch. I am so weak.<g>

Becca

"Zeppo" > wrote in message
...
>
> "stark" > wrote in message
> ups.com...
>> We usually mainline a large bowl for supper. Don't make it with bread
>> but have bread on the side, either rustic loaf or cornbread. And it's
>> pretty filling with all the fresh veggies. And we make enough for
>> seconds. But what goes along with that cold, strong, fresh taste? Any
>> little side nosh? And wine doesn't seem right either. How about
>> sangria? Any thoughts, bitte?
>>
>
> I made gazpacho last week and was set to serve it with a Trimbach gewertz
> (which usually goes pretty nicely) but decided last moment to open a
> bottle of Chimay Grande Reserve Ale (blue label).
>
> It was a very decent match. BTW the recipe I use has bread in the soup.
>
> Jon
I will have to say the opposite for this Chimay served with gazchapo -- for
me, definitely not.
Dee Dee

stark wrote:
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?
>


Beer. And homemade garlic croutons made with GOOD bread.

gloria p