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Thread: REC Gazpacho (delicious but not authentic)

  1. #1
    gloria.p Guest

    Default REC Gazpacho (delicious but not authentic)

    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

  2. #2
    bob Guest

    Default Re: 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>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  3. #3
    [email protected] Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    "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

  4. #4
    gloria.p Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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

  5. #5
    [email protected] Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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.)

  6. #6
    bob Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  7. #7
    Bob Terwilliger Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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

  8. #8
    Terry Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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

  9. #9
    James Silverton Guest

    Default Re: REC Gazpacho (delicious but not authentic)

    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


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