Gazpacho Vegetarian Spanish Style, (fish and seafood optional)
Video taken from the channel: Variant Ways
The Best Gazpacho Recipe 10 Minute Recipe
Video taken from the channel: FlavCity with Bobby Parrish
1-Minute Video! GAZPACHO SMOOTHIE!
Video taken from the channel: Weekend at the Cottage
Golden State Gazpacho Food Wishes
Video taken from the channel: Food Wishes
Gazpacho Recipe Cold Tomato Cucumber Pepper Soup
Video taken from the channel: Food Wishes
Gazpacho Soup | Cold Vegan Vegetable Smoothie
Video taken from the channel: Sarah Loves Food
The Best Raw Gazpacho Recipe
Video taken from the channel: Jennifer Cornbleet
Ingredients 1 cup canned tomato juice 4 large fresh tomatoes, cut into wedges 1/4 cup red wine vinegar 2 tablespoons garlic-infused olive oil 1 medium cucumber, peeled.Technically a vegetable smoothie you guys, a raw, cold soup that originated in the Andalusia region of Southern Spain as peasant food, made out of blended veggies, and herbs. The classic version also calls for a couple of slices of day.This recipe is delicious!! Savoury and refreshing!
I put my own twist in it by doubling the recipe and adding 3 chillies instead of jalapeño and using 1/4 cup.1.5 lbs. ripe tomatoes on the vine, cut into 1/2 inch wedges and seeds removed; 1/2 hothouse cucumber, peeled and seeded (about 1.5 cups diced large).As refreshing as a smoothie, our easy Andalusian Gazpacho soup recipe is a drinkable, cold soup that’s perfect for a picnic or tailgate and can be served as a snack, drink or meal on a hot summer day. Using similar ingredients in salsa, but.
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.In a blender, add the watermelon (be sure to put the watermelon in first to help blending), cucumber, tomatoes, bell peppers, jalapeno, garlic, basil, chives, red wine vinegar, salt and pepper. Blend until smooth, about 1-2 minutes.
Taste and add more salt and pepper, if desired. Chill for 2.It’s time to turn dinner at home into a restaurant experience with this cool and easy gazpacho recipe. Just place tomatoes, bell pepper, cucumbers, onion, vinegar, oil and cilantro into a blender and refrigerate the mixture for about one hour.
For the Cool and Easy Gazpacho recipe.This smoothie is a meal replacement for breakfast, lunch, or dinner. Play around with the quantities of garlic, chile, onion, and salt. I like mine with a real punch.
But you might find you prefer a milder experience. Either way, this vegetable smoothie is a winner. Enjoy! Get 100 Smoothie Recipes.With five different vegetables in one glass, this green smoothie can sub in for a whole salad—fast.
Tomato-Kale Gazpacho Smoothie. Feb 27, 2016 20 Camping Recipes.What is Gazpacho? A perfect Spanish takeaway to try in subtropical areas, with a very easy and simple process..
This Gazpacho soup is not the traditional hot cooking liquid, it is made with all raw vegetables like onion, tomato, and cucumber.. These veggies are mixed and churned in a liquid that is flavored with salt, black pepper, ground cumin, and served with toasted bread crumbs.Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.
Instructions Roughly chop the tomatoes, cubanelle pepper, scallions, cucumber, garlic, and jalapeno. Puree all the vegetables, along with the bread, olive oil, and sherry vinegar in a blender until smooth. You may need to add up to 1/2 cup of water to thin out the soup a bit.They can help lift the green taste of the vegetables, complement the spices, and give the smoothie a nice “gazpacho” effect. Because fresh herbs can be quite pungent, start small by blending up a few sprigs or leaves.
Savory Smoothie Recipes. If you need some savory smoothie ideas, try.Vegetable juice savory smoothie (V8/gazpacho inspired) Posted on September 22, 2012 by Adam. I want to start with this one since tomato season is running out, and this recipe really stands on the shoulders of good tomatoes.
This combination is inspired by V8 and gazpacho, though it.
List of related literature:
|
|
| from Cooking for Healthy Healing: The healing recipes. Book two |
|
|
|
| from Jane Grigson’s Vegetable Book |
|
|
|
| from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality |
|
|
|
| from Reflections: Life After the White House |
|
|
|
| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
|
|
|
| from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia |
|
|
|
| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
|
|
|
| from IBS Cookbook For Dummies |
|
|
|
| from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out |
|
|
|
| from The Complete South African Cookbook |
50 comments
Coming from your baklava video, is it possible, if you haven’t already, for you to explain your speaking style? I’m seriously curious if you are doing this as a joke or if this just the way people in your region speak. I really need to know.
can i make this is a blender…i don’t have a food processor.
I love this soup! The only difference was that I used a half piece of garlic and it was soooo yummy!
super market pink abominations, crime against nature HAHA best description!
I tried to order this once in Spain and was told it wasn’t in season,I was disappointed because I really wanted to try it,I will try this recipe.
It’s funny to see how Mr. Food Wishes elocution has changed from 2011 to 2020.
I like my gazpacho all pureed and smooth and only topped with few little chunks for decoration
I’m not from California, but all of my experience with Calfornia tells me that if you’re going to name something after California, it should have avocado in it.
bro! this is an exceptionally well made video. thank you very much:)
I made this last summer; it’s hot again here in Texas so just bought the ingredients and will be making it today!
Having lived in Andalusia, Spain for 2 years, and eaten delicious, ice-cold Gazpacho, both in restaurants, and in friends’ homes, never once did I encounter a “chunky” version. Any “chunks” in the vicinity were finally chopped onion, bell pepper, cucumber, tomato, croutons, and rarely, chopped hard boil egg, offered ONLY as an optional garnish on top and always served separately. No seasonings or other ingredients but salt, olive oil, vinegar, water (if soup needs thinning), and water-soaked French-style bread (if more body is desired) were ever incorporated (or needed). Just sayin… I love, love, LOVE Food Wishes and the wonderful dishes you teach us to make, Chef John. But for truly authentic, ultra-refreshing Gazpacho, blend all veggies to smithereens, use only salt to season, and chill soup thoroughly (at LEAST 3 hours) before serving. I liken gazpacho to ice-cold watermelon. The less you mess with it, the more delicious and refreshing it is.
What the hell have you done to gazpacho!!?? You better go watch how a real spanish gazpacho is made. Balsamic vinegar? That’s Italian. We use sherry vinegar. Worcestershire sauce? That’s English. No cherry tomatoes, no jalapeño, no spicy, no black pepper, no lime juice. Where are the carrots, and the green pepper. All vegetables involved in Spanish gazpacho should be blended.
So 2 previous videos no cayenne at all and in this one you added it 3 times as a compensation? Nice!
Just made this it’s on the fridge now coming can’t wait to try it
This recipe looks absolutely delicious I must try it. I love the way you’ve made it smooth, but then added small chunks. I adore gazpacho and could eat it every day.
A Gaspacho that reflects the spirit of California, huh? So does that mean whoever pays for it has to give it to someone else from another country instead of eating it themselves (and while still giving it away, have to pay double price if they’re an evil heterosexual male?)
Why does the recipe called for seeds to removed? Has anyone tried it with the seeds?
You are, after all, the macho gaucho of your golden gazpacho.
Wonderful recipe. One way to make it easier is to divvy up the first set of ingredients. What you want as chunks in the end can go straight into the final bowl for chilling. The rest goes in to the blender. Good canned unsalted peeled tomatoes like RedPack save time, too. Capers can substitute for Wor-chest-is-shire sauce. Oh bleep, I forgot the vinegar…
Perfect for this time of year. Looks so yummy and refreshing. Gonna have to give this one a try since I have all the ingredients. Thanks for another great recipe!
+klefdnb
I’m sorry, I don’t understand the language you’ve written. However, what I think you’ve said that this version is an abomination. Probably because it’s not authentic. With respect, do you never tailor recipes to your own particular tastes? I’m sure you must and after all, that’s what makes food interesting. It’s like British Sunday roast, it varies from family to family and from different parts of the U.K. Food and its evolution is what makes eating a pleasure. There’s one thing about the British, and that is that we are prepared to try many different national cuisines, whereas I’ve noticed different cultures look at our food, don’t like the look of it and label it rubbish, they’re not even prepared to try it. We are and we are richer for it.
Check out the recipe: https://www.allrecipes.com/Recipe/222331/Chef-Johns-Gazpacho/
Seems kind of complicated with many extra steps and some weird ingredients. I liked this version better: https://www.youtube.com/watch?v=idOKFJN9wtQ
When your doctor tell you “the wire in your mouth can’t be taken off for 6 weeks and no hot Food”
Pero que has hecho??? Has destrozado el gazpacho…..�������� se hace solo con tomate rojo y pepino!!!!!
I find this “ice cold” serving curious, since tomatoes loose taste when cold.
On fire? I haven’t watched any of the last 5 videos because they all looked unappetizing. I clicked thru this one, and am still not enjoying it. It’s not you, it’s me.
OMG made this today it was absolutely amazing! I could not believe how delicious and refreshing this soup was. Thanks Chef John.
Good news everyone, you don’t have to eat meat, i made enough Gazpacho for everyone! It’s tomato soup served ice cold!
Immediate subscribe. Great teaching and production. Thank you.
Just to make your life easier, you pronounce Worcestershire as ‘Woo’sta-sheer’, not war-sester-shiyyaa. Plus in England, it is simply called ‘worcester’ pronounced ‘Woo’sta’ nor war-sestar.
It’s pronounced OO-STIR-SAUCE not WORSE SES STIR SHIRE, In a pinch, you could say OO-STIR-SHUR sauce.
I love garnishes but it’s hilarious to garnish your own dish and immediatly two seconds later demolish it
Never understood gazpacho… why would you want to eat that cold?
Home grown Heirloom German Queen tomatoes are the sweetest tomatoes I have every tasted, even better to me than the cherry.
In Spain we normally blend up all the Gazpacho. And we definitely never add Worcestershire sauce. However, very appealing and very delicious recipe.
I know I’m going to get some hateful comments but I have a question. Can I use some canned peaches in this recipe if I rinse them well. Reason I’m asking is don’t like the taste and TEXTURE of fresh peaches. Thankx a lot
Is this This a Mexican take on gazpacho? I live in Spain, never have I seen a gazpacho like this.
wth is this…. gazpacho is 10mins recipe & here only chopping & peeling will take 30+ mins
Chef John: “I don’t like wet bread”… goes ahead and makes sopa de ajo (which has wet bread)
Me: Chef John doesn’t know what he likes
I think my favorite part about your recipes, is how consistently accessible they are. Thank you Chef John.
Hi from England ❤️
I just love how everyone gets their tongues all tied up over the pronunciation of Worcestershire. It’s pronounced Wooster-sher.
Count your blessings you’re not cooking a recipe from the town in North Wales, famous for having the longest and virtually impossible pronunciation Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch. Let’s see if anyone will have a stab at saying that ������
Chef John is the best! Over a decade of amazing and delicious recipes. Thank you chef!
Inner monologue: “yes! Chef John is here to give me more of what I love… Peeling pornograph…………. Wait.WHAT?!.. There is no God!”
No,no,nooooo… 1 kg of tomatoes, 1 medium pepper, four centimetres of cucumber, the fourth part of a medium onion, 1 garlic clove, 1 small teaspoon of salt, 1 tablespoon of vinegar, 125 ml olive oil or sunflower oil. Beat in the blender. Garnish with hard boiled egg and ham. It can also be garnished with chopped peppers, cucumber and fried breat. OPTIONAL: 1._ Remove the seed of the tomatoes. 2._ Top the garlic clove in half and remove the center. The ornament is only placed on the surface of the gazpacho. Do not mix the gazpacho with the ornament. The mixture will be made by the diner. Serve cold.
Good thing you mentioned the cayenne. I was wondering what as missing. Cayenne.
what? it’s not a gazpacho? then what is the real gazpacho?? what is wrong with this recipe?
aren’t technically bell peppers (and all other peppers) a fruit too?
4:19: Could this possibly be true? Or the baaaadddest kind of joke, even by Chef John standards?
“I don’t like white bread.” Yes, Medames et Messieurs, he said that. To be very clear, he did not say “I don’t like American white wonder-bread/soggy English white stuff” or al.
I don’t like white bread. What a statement. On this planet.
So here is my foodwish for Chef Jean aka John:
French white bread, be it flute, parisienne, ficelle….you decide.
Can’t wait!
why would you peel the tomatos?? all the vitamins are in the skin LOL