Thread: REC Gazpacho (delicious but not authentic)

On Sat, 13 Jun 2009 19:38:28 -0600, "gloria.p" <[email protected]>
shouted from the highest rooftop:

>2 green bell pepper, chopped finely

I can eat raw red, yellow and orange bell peppers (called capsicums in
New Zealand) without any problem whatsoever. But, for some unknown
reason, I have major problems digesting raw green bell peppers. So
I'll try 2 yellow capsicums instead.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"gloria.p" <[email protected]> writes:

> Gazpacho (from Colorado Cache Cookbook) 6-8 servings
>
> 3 large, ripe tomatoes, peeled, seeded, and chopped
> 2 green bell pepper, chopped finely
> 1 cucumber, peeled, seeded and chopped
> 1 c. chopped celery
> 1 chopped Vidalia (or other sweet) onion
> 4 c. tomato juice (V-8 is better!)
> 5 Tbsp. red wine vinegar
> 4 Tbsp. olive oil
> salt to taste (you may not use any)
> 1/2 tsp fresh ground black pepper
> or dash of hot pepper sauce

Looks like a winner, G. I never tried bell peppers, but do use V8. I
always add fresh crushed cumin to my gazpacho.

nb

bob wrote:
> On Sat, 13 Jun 2009 19:38:28 -0600, "gloria.p" <[email protected]>
> shouted from the highest rooftop:
>
>> 2 green bell pepper, chopped finely
>
> I can eat raw red, yellow and orange bell peppers (called capsicums in
> New Zealand) without any problem whatsoever. But, for some unknown
> reason, I have major problems digesting raw green bell peppers. So
> I'll try 2 yellow capsicums instead.
>
>


That recipe is over 25 years old, when yellow and red capsicums
were rarely available here. I agree that they would probably
taste better and be more digestible. Go ahead and use them.
Next time I make the recipe I will probably switch also.

gloria p

On Jun 13, 7:17*pm, "gloria.p" <gpues...@comcast.net> wrote:
> bob wrote:
> > On Sat, 13 Jun 2009 19:38:28 -0600, "gloria.p" <gpues...@comcast.net>
> > shouted from the highest rooftop:
>
> >> 2 green bell pepper, chopped finely
>
> > I can eat raw red, yellow and orange bell peppers (called capsicums in
> > New Zealand) without any problem whatsoever. But, for some unknown
> > reason, I have major problems digesting raw green bell peppers. So
> > I'll try 2 yellow capsicums instead.
>
> That recipe is over 25 years old, when yellow and red capsicums
> were rarely available here. *I agree that they would probably
> taste better and be more digestible. *Go ahead and use them.
> Next time I make the recipe I will probably switch also.
>
> gloria p

sounds really good...i like to add a jalapeno or two to the mix.

harriet & critters (j j the world famous jack russell terrior who
just awakened from a long nap; faddy tabby catty, the lady maine coon
who has been fed and still wants more.)

On Sat, 13 Jun 2009 19:53:22 -0700 (PDT), "[email protected]"
<[email protected]> shouted from the highest rooftop:

>On Jun 13, 7:17*pm, "gloria.p" <gpues...@comcast.net> wrote:
>> bob wrote:
>> > On Sat, 13 Jun 2009 19:38:28 -0600, "gloria.p" <gpues...@comcast.net>
>> > shouted from the highest rooftop:
>>
>> >> 2 green bell pepper, chopped finely
>>
>> > I can eat raw red, yellow and orange bell peppers (called capsicums in
>> > New Zealand) without any problem whatsoever. But, for some unknown
>> > reason, I have major problems digesting raw green bell peppers. So
>> > I'll try 2 yellow capsicums instead.
>>
>> That recipe is over 25 years old, when yellow and red capsicums
>> were rarely available here. *I agree that they would probably
>> taste better and be more digestible. *Go ahead and use them.
>> Next time I make the recipe I will probably switch also.
>
>
>sounds really good...i like to add a jalapeno or two to the mix.

I prefer to leave the heat out when I make my Gazpacho and put a
bottle of Tobasco on the table for those, like me, who like to add a
couple of drops when it's served.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:

> I prefer to leave the heat out when I make my Gazpacho and put a
> bottle of Tobasco on the table for those, like me, who like to add a
> couple of drops when it's served.

Although I'm normally quite the heat-seeker when it comes to spiciness, I
don't think that gazpacho benefits from capsaicin, so I don't add spicy
chiles to it. I suppose I *could* put out an unlabeled bottle of Dave's
Insanity Sauce for those who want to add heat.

Bob

On Sat, 13 Jun 2009 19:38:28 -0600, "gloria.p" <[email protected]>
wrote:

>Gazpacho (from Colorado Cache Cookbook) 6-8 servings
>
>3 large, ripe tomatoes, peeled, seeded, and chopped
>2 green bell pepper, chopped finely
>1 cucumber, peeled, seeded and chopped
>1 c. chopped celery
>1 chopped Vidalia (or other sweet) onion
>4 c. tomato juice (V-8 is better!)
>5 Tbsp. red wine vinegar
>4 Tbsp. olive oil
>salt to taste (you may not use any)
>1/2 tsp fresh ground black pepper
> or dash of hot pepper sauce
>
>Garnishes: chopped ripe avocado, minced chives,
>sour cream or Greek yogurt; croutons
>and/or additional chopped vegetables.
>
>Be sure all vegetables are finely chopped. (A food
>processor chops them too far beyond recognition IMO.)
>Combine all ingredients in a large non-metallic bowl
>and chill overnight. Serve soup cold with a dollop
>of sour cream on top of each serving. Pass avocado
>and croutons. Or, instead of croutons, serve toasted
>baguette slices (spread with brie?) on the side.
>
>Note: The original recipe calls for adding the avocado
>at the beginning but I find it turns mushy and not
>so pleasant when it's aged overnight. A finely minced
>garlic clove is a good addition or you can make garlic
>croutons instead.
>
>gloria p

Thanks Gloria! I will give this a try. And will be sure to seed the
cucumber.

Best -- Terry

Terry wrote on Sun, 14 Jun 2009 08:34:01 -0500:

>> Gazpacho (from Colorado Cache Cookbook) 6-8 servings
>>
>> 3 large, ripe tomatoes, peeled, seeded, and chopped
>> 2 green bell pepper, chopped finely
>> 1 cucumber, peeled, seeded and chopped
>> 1 c. chopped celery
>> 1 chopped Vidalia (or other sweet) onion
>> 4 c. tomato juice (V-8 is better!)
>> 5 Tbsp. red wine vinegar
>> 4 Tbsp. olive oil
>> salt to taste (you may not use any)
>> 1/2 tsp fresh ground black pepper
>> or dash of hot pepper sauce
>>
>> Garnishes: chopped ripe avocado, minced chives,
>> sour cream or Greek yogurt; croutons
>> and/or additional chopped vegetables.
>>
>> Be sure all vegetables are finely chopped. (A food
>> processor chops them too far beyond recognition IMO.)
>> Combine all ingredients in a large non-metallic bowl
>> and chill overnight. Serve soup cold with a dollop
>> of sour cream on top of each serving. Pass avocado
>> and croutons. Or, instead of croutons, serve toasted
>> baguette slices (spread with brie?) on the side.
>>
>> Note: The original recipe calls for adding the avocado
>> at the beginning but I find it turns mushy and not
>> so pleasant when it's aged overnight. A finely minced
>> garlic clove is a good addition or you can make garlic
>> croutons instead.
>>
>> gloria p

> Thanks Gloria! I will give this a try. And will be sure to
> seed the cucumber.

You know, that's practically my recipe except that I neither add olive
oil nor seed the cucumbers. I vary the tomato content from fresh to
canned tomatoes to V8 juice. If I use V8, I don't add celery. Before
serving, I generally find I want to add some Tabasco.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not