Cool refreshing Gazpacho for a hot summer night.

https://flic.kr/p/pdF2HG

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 16 Sep 2014 16:27:23 -0700, koko > wrote:

>
>Cool refreshing Gazpacho for a hot summer night.
>
>https://flic.kr/p/pdF2HG
>
>koko
96F here today. I'm sure that would have hit the spot. It looks
really good.
Janet US

On 9/16/2014 7:27 PM, koko wrote:
>
> Cool refreshing Gazpacho for a hot summer night.
>
> https://flic.kr/p/pdF2HG
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Looks good! I like gazpacho; what's your recipe?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wed, 17 Sep 2014 00:43:33 GMT, "l not -l" > wrote:

>
>On 16-Sep-2014, koko > wrote:
>
>> Cool refreshing Gazpacho for a hot summer night.
>>
>> https://flic.kr/p/pdF2HG
>>
>> koko
>OH, MAN!!!! That looks good; I'll take a quart 8-) Hi temp barely
>broke 70F here (STL) today; but, I'd turn the heat on to have an excuse to
>cool off with that Gazpacho.

Thank you.
We were up in the high 90's so this was a no brainer. If I have a
quart leftover I'll send it to you, but don't hold your breath. ;-)
I spent a year or so of my childhood in STL fond memories.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 16 Sep 2014 19:05:06 -0600, Janet Bostwick
> wrote:

>On Tue, 16 Sep 2014 16:27:23 -0700, koko > wrote:
>
>>
>>Cool refreshing Gazpacho for a hot summer night.
>>
>>https://flic.kr/p/pdF2HG
>>
>>koko
>96F here today. I'm sure that would have hit the spot. It looks
>really good.
>Janet US

Thank you Janet, that's about where we were today. I can't wait until
I can complain about how cold it is ;-)

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 16 Sep 2014 21:56:54 -0400, James Silverton
> wrote:

>On 9/16/2014 7:27 PM, koko wrote:
>>
>> Cool refreshing Gazpacho for a hot summer night.
>>
>> https://flic.kr/p/pdF2HG
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>Looks good! I like gazpacho; what's your recipe?

Thank you, and thank you for asking.
Here's the recipe I based mine on.
I used fresh rather than dried herbs. I didn't have enough of the
fresh tomatoes that I though I did, so I used a can of Rotel tomatoes
and a can of diced tomatoes instead of the 2 cups of chopped fresh
tomatoes. Good choice in my estimation.
I found the results a bit "thicker" than I wanted, the chunkiness was
fine, I wanted just a bit more liquid, so I added some plain V8 juice
until it reached the constancy I liked. Before the addition, I felt it
looked more like salsa than gazpacho.
The spiciness was perfect, but if you like it spicer, just hit it with
a few shakes of your favorite hot sauce.
Oh yeah, and don't be shy with the salt, I was, and when it was
served, we all reached for the salt cellar.

BTW. I don't think I've ever made the same gazpacho recipe twice, or
as written, it's a recipe that's just too much fun to play with

http://allrecipes.com/recipe/gazpacho/

koko

--

Food is our common ground, a universal experience
James Beard

On 9/17/2014 1:50 AM, koko wrote:
> On Tue, 16 Sep 2014 21:56:54 -0400, James Silverton
> > wrote:
>
>> On 9/16/2014 7:27 PM, koko wrote:
>>>
>>> Cool refreshing Gazpacho for a hot summer night.
>>>
>>> https://flic.kr/p/pdF2HG
>>>
>>> koko
>>>
>>> --
>>>
>>> Food is our common ground, a universal experience
>>> James Beard
>>>
>> Looks good! I like gazpacho; what's your recipe?
>
> Thank you, and thank you for asking.
> Here's the recipe I based mine on.
> I used fresh rather than dried herbs. I didn't have enough of the
> fresh tomatoes that I though I did, so I used a can of Rotel tomatoes
> and a can of diced tomatoes instead of the 2 cups of chopped fresh
> tomatoes. Good choice in my estimation.
> I found the results a bit "thicker" than I wanted, the chunkiness was
> fine, I wanted just a bit more liquid, so I added some plain V8 juice
> until it reached the constancy I liked. Before the addition, I felt it
> looked more like salsa than gazpacho.
> The spiciness was perfect, but if you like it spicer, just hit it with
> a few shakes of your favorite hot sauce.
> Oh yeah, and don't be shy with the salt, I was, and when it was
> served, we all reached for the salt cellar.
>
> BTW. I don't think I've ever made the same gazpacho recipe twice, or
> as written, it's a recipe that's just too much fun to play with
>
> http://allrecipes.com/recipe/gazpacho/

It seems a bit like the recipe I use, tho' I like jicama instead of
cucumber and, if I do use cucumber, I peel it to keep a red color.
Again, I'd use red sweet pepper instead of green. I also add Worcester
sauce to taste.

I find the texture is best if I blend the soup using 2/3 of the
vegetables and add remainder of the chopped vegetables at the end.



--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.