I offered to make gazpacho for the 4th of July party we're attending.
Usuallly, it's just a throw-together of tomatoes, cukes, green
peppers, onion, garlic, vinegar or citrus juice and olive oil.

But I figured I'd check the net and see what other people do with
theirs'.

A lot of the recipes call for bread, soaked in either water or
water,vinegar and oil. Some call for celery. Some say puree and
strain. Others insist that it should be chunky. I'm ignoring the
ones that called for canned tomato or vegetable juice, canned
tomatoes, or "highly purified spring water." (I hate pretense, too.)
Seasonings run from salt, pepper, cumin,
hot sauce, worcestershire, cayenne and hot Hungarian paprika.

So, my mini-unofficial poll asks:

In Your Gazpacho:

bread or no bread?

Which Seasonings?

Chunky or pureed?

TIA
maxine in ri

"maxine in ri" > wrote in message
...
>I offered to make gazpacho for the 4th of July party we're attending.
> Usuallly, it's just a throw-together of tomatoes, cukes, green
> peppers, onion, garlic, vinegar or citrus juice and olive oil.
>
> But I figured I'd check the net and see what other people do with
> theirs'.
>
> A lot of the recipes call for bread, soaked in either water or
> water,vinegar and oil. Some call for celery. Some say puree and
> strain. Others insist that it should be chunky. I'm ignoring the
> ones that called for canned tomato or vegetable juice, canned
> tomatoes, or "highly purified spring water." (I hate pretense, too.)
> Seasonings run from salt, pepper, cumin,
> hot sauce, worcestershire, cayenne and hot Hungarian paprika.
>
> So, my mini-unofficial poll asks:
>
> In Your Gazpacho:
>
> bread or no bread?
>
> Which Seasonings?
>
> Chunky or pureed?
>
> TIA
> maxine in ri
>
I know it's not exactly what you're looking for, but I recently made a Mango
Gazpacho recipe that I found on the net, and it was delicious.

maxine wrote on Thu, 3 Jul 2008 06:28:06 -0700 (PDT):

> But I figured I'd check the net and see what other people do
> with theirs'.

> A lot of the recipes call for bread, soaked in either water or
> water,vinegar and oil. Some call for celery. Some say puree
> and strain. Others insist that it should be chunky. I'm
> ignoring the ones that called for canned tomato or vegetable
> juice, canned tomatoes, or "highly purified spring water." (I
> hate pretense, too.) Seasonings run from salt, pepper, cumin,
> hot sauce, worcestershire, cayenne and hot Hungarian paprika.

> So, my mini-unofficial poll asks:

> In Your Gazpacho:

> bread or no bread?

> Which Seasonings?

> Chunky or pureed?

I've tried bread and no-bread and I prefer no-bread. I tend to puree but
not strain about 2/3 of the vegetables and add the remaining moderately
chopped third afterwards to give the soup texture. I do use a clove or
two of garlic, a stick of celery, some cucumber and often chopped
jicama. If I have V-8 juice available, I may use it but fresh chopped
tomatoes are better. I think it should have a slight peppery kick (hot
sauce or Worcestershire).

One thing that I find important is to serve it *very* cold and you can
almost freeze it and even put in some ice cubes to keep it that way.
Chopped green onions, cilantro and chives served on top of the soup are
an enhancement.


--

James Silverton
Potomac, Maryland

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

On Thu, 3 Jul 2008 09:43:50 -0400, "Janet" >
wrote:

>I know it's not exactly what you're looking for, but I recently made a Mango
>Gazpacho recipe that I found on the net, and it was delicious.

No recipe? We have to hunt for ourselves?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 3 Jul 2008 06:28:06 -0700 (PDT), maxine in ri
> wrote:

>I offered to make gazpacho for the 4th of July party we're attending.
>Usuallly, it's just a throw-together of tomatoes, cukes, green
>peppers, onion, garlic, vinegar or citrus juice and olive oil.
>
>But I figured I'd check the net and see what other people do with
>theirs'.
>
>A lot of the recipes call for bread, soaked in either water or
>water,vinegar and oil. Some call for celery. Some say puree and
>strain. Others insist that it should be chunky. I'm ignoring the
>ones that called for canned tomato or vegetable juice, canned
>tomatoes, or "highly purified spring water." (I hate pretense, too.)
>Seasonings run from salt, pepper, cumin,
>hot sauce, worcestershire, cayenne and hot Hungarian paprika.
>
>So, my mini-unofficial poll asks:
>
>In Your Gazpacho:
>
>bread or no bread?
>
>Which Seasonings?
>
>Chunky or pureed?
>
>TIA
>maxine in ri
>



I like to blend some of the veggies and chop the rest for some
texture.





* Exported from MasterCook *

Gazpacho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cucumber -- peeled, seeded, and chopped
1 large green pepper -- peeled, seeded, and chopped
2 stalks celery -- bias cut
1/2 cup green onion -- chopped
1 clove garlic
2 tablespoons parsley -- chopped
2 tablespoons basil, fresh
2 cups tomato juice
4 tablespoons olive oil
3 tablespoons vinegar
4 large tomatoes, red ripe -- peeled, seeded, and
chopped
dash Tabasco sauce
salt and pepper

Place all ingredients except tomatoes, Tabasco sauce, salt, pepper,
and condiments into blender. Whirl only until blended, but not
pulverized.

Pour into large container and add tomatoes, Tabasco sauce, salt and
pepper. Taste and adjust seasonings if necessary.

Chill thoroughly.

Place condiments in individual bowls, to be passed separately.

Source:
"All About Tomatoes"
Copyright:
"Ortho Books, 1976"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 130 Calories; 9g Fat (60.6%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 316mg Sodium. Exchanges: 2 Vegetable; 2 Fat; 0 Other
Carbohydrates.

Serving Ideas : Condiments: Croutons, minced green onions, chopped
bell pepper, chopped hard-boiled egg, sour cream, frozen cubes of
tomato juice,.

NOTES : Strings should be removed from the celery. Vegetables may be
chopped by hand, blender or food processor.

On 2008-07-03, maxine in ri > wrote:
>
> In Your Gazpacho:
>
> bread or no bread?

no bread

> Which Seasonings?

salt, pepper, fresh crushed cumin (key ingredient!)

> Chunky or pureed?

pureed

nb

Chunky AND pureed. With a cuisinart, I can put in some of the
vegetables, spin until pureed, put in some more, use the stop-go action
to make those pretty small, then put in the rest, and just chop them.


For seasonings, just salt and fresh green herbs: usually parsley and
dill, sometimes tarragon or cilantro.


No bread. I don't want even a hint of starchy taste in my gazpacho.


Bring a bottle of Tabasco on the side for those that like it.


Really Cool Hint: Slice limes in rounds very thin. Freeze separately.
Garnish each bowl of gazpacho with a few frozen lime coins.


--Lia

"sf" <.> wrote in message ...
> On Thu, 3 Jul 2008 09:43:50 -0400, "Janet" >
> wrote:
>
>>I know it's not exactly what you're looking for, but I recently made a
>>Mango
>>Gazpacho recipe that I found on the net, and it was delicious.
>
> No recipe? We have to hunt for ourselves?

My bad. Here is is:

http://allrecipes.com/Recipe/Mango-Gazpacho/Detail.aspx

Note: Used cilantro, and included jalapeno (I think it may have suggested
that the latter was optional.). I definitely would use basil or cilantro,
NOT parsley. Too bland.
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

maxine in ri > wrote:

>So, my mini-unofficial poll asks:
>
>In Your Gazpacho:
>
>bread or no bread?

Sometimes yes, usually no. If it's there it must be very
good, French type or sourdough bread.

>Which Seasonings?

Ignoring the gin/tequila axis for the moment... the seasonings I might
want to use a little prominently are cumin, Spanish smoked paprika,
cilantro. But it can be very good as a very lightly seasoned dish.

>Chunky or pureed?

Mostly chunky, but we will puree about 1/4 of it and combine that
back in.

Steve

On Jul 3, 9:28 am, maxine in ri > wrote:
> I offered to make gazpacho for the 4th of July party we're attending.
> Usuallly, it's just a throw-together of tomatoes, cukes, green
> peppers, onion, garlic, vinegar or citrus juice and olive oil.
>
> But I figured I'd check the net and see what other people do with
> theirs'.

Thanks for the feedback and suggestions. After I assemble it tonight,
I'll let you all know what I did with it.

Glad tho, that I'm not the only one who thinks bread is not generally
necessary.

maxine in ri

maxine in ri wrote:

> I offered to make gazpacho for the 4th of July party we're attending.
> Usuallly, it's just a throw-together of tomatoes, cukes, green
> peppers, onion, garlic, vinegar or citrus juice and olive oil.
>
> But I figured I'd check the net and see what other people do with
> theirs'.
>
> A lot of the recipes call for bread, soaked in either water or
> water,vinegar and oil. Some call for celery. Some say puree and
> strain. Others insist that it should be chunky. I'm ignoring the
> ones that called for canned tomato or vegetable juice, canned
> tomatoes, or "highly purified spring water." (I hate pretense, too.)
> Seasonings run from salt, pepper, cumin,
> hot sauce, worcestershire, cayenne and hot Hungarian paprika.
>
> So, my mini-unofficial poll asks:
>
> In Your Gazpacho:
>
> bread or no bread?

I've always made it without bread.
Somehow the thought of eating cold
soggy bread doesn't appeal me. Don't
care that much for hot soggy bread either,
the cold real grosses me out.

> Which Seasonings?
>
> Chunky or pureed?

chunky, fer shur.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Thu, 3 Jul 2008 11:30:30 -0400, "Janet" >
wrote:

>
>"sf" <.> wrote in message ...
>> On Thu, 3 Jul 2008 09:43:50 -0400, "Janet" >
>> wrote:
>>
>>>I know it's not exactly what you're looking for, but I recently made a
>>>Mango
>>>Gazpacho recipe that I found on the net, and it was delicious.
>>
>> No recipe? We have to hunt for ourselves?
>
>My bad. Here is is:
>
>http://allrecipes.com/Recipe/Mango-Gazpacho/Detail.aspx
>
Yum! Thanks! Mango and cilantro *do* go together well. I hadn't
given a thought to fresh basil before, that would be "different".
probably worth trying at least once.
>Note: Used cilantro, and included jalapeno (I think it may have suggested
>that the latter was optional.). I definitely would use basil or cilantro,
>NOT parsley. Too bland.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Hi, this is my favourite recipe for gazpacho, I hope you like it.

1 Kg. ripe tomatoes, 1 small garlic clove, 1 small green pepper (5 cm., or a
5 cm. piece of a large one), 1 cup olive oil (not textra virgin nor strong
flavour), vinegar to taste, a little balsamic vinegar, salt and black pepper
freshly ground.

Blend everything until smooth and velvety, adding more oil if necessary,
then sieve and adjust seasonning.

Serve well chilled, with tomato, bread and pepper small cubes.

I adore gazpachoes and have other delicious recipes that I'll send you if
you want. What about a "melon gazpacho"?

Regards from Spain, Tatiana.

On Jul 3, 4:54 pm, "tatiana suarez" >
wrote:
> Hi, this is my favourite recipe for gazpacho, I hope you like it.
>
> 1 Kg. ripe tomatoes, 1 small garlic clove, 1 small green pepper (5 cm., or a
> 5 cm. piece of a large one), 1 cup olive oil (not textra virgin nor strong
> flavour), vinegar to taste, a little balsamic vinegar, salt and black pepper
> freshly ground.
>
> Blend everything until smooth and velvety, adding more oil if necessary,
> then sieve and adjust seasonning.
>
> Serve well chilled, with tomato, bread and pepper small cubes.
>
> I adore gazpachoes and have other delicious recipes that I'll send you if
> you want. What about a "melon gazpacho"?
>
> Regards from Spain, Tatiana.

Gracias Tatiana! That seems like a lot of olive oil, but otherwise,
it is much the same as I've just made. The balsamic vinegar souds
like a nice touch.

Melon gazpacho sounds interesting, but I'm also making Watermelon
Strawberry Granita, and other folks are bringing food to this party as
well, so
I don't want to go overboard!

Best,
maxine in rhode island