I make the French Laundry version, and love it. Does anybody have another great one that can compete with it? We're in prime summer veggie season, and the planets are in perfect alignment for great Gazpacho produce (at least in Indiana). Got Recipes?
Original Post
My "secret" ingredient is Pimenton de la Vera. Two teaspoons for a 6-8 person batch gives it a beautiful smoky flavour.
Steve,
i use the same,
an add roasted garlic
the tomatoe's I use are Muir Glen Organic Fire Roasted
plus 1 Embasa chipotle pepper in adobo sauce!
Big Grin
quote:
Originally posted by bez780:
Steve,
i use the same,
an add roasted garlic
the tomatoe's I use are Muir Glen Organic Fire Roasted
plus 1 Embasa chipotle pepper in adobo sauce!
Big Grin


Bez, the Muir Glen toms are delicious. I always use fresh local tomatoes though, you recommend the canned ones over them? Or maybe a mix of the two?

I like the recommendations for the Pimenton. . ., thanks!
indy,

fresh are allway's better!
lightly oil the when roast them on your grill!
some times it's just quicker to open the can!
(whole fire roasted)
Cool
Ruth Reichl's Watermelon Gazpacho - a classic. Never mind the white sandwich bread and use something better.

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil

Seed 1 cup watermelon chunks and cut into small dice.
Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.
Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
Top with diced watermelon.

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