Weekend cooking – gazpacho (video)

I’ve been thinking about gazpacho lately because it makes me think of the perfect light food when it’s really hot. We’ve hardly had any hot days this year but I’m still hopeful that I’ll experience at least a little warm weather before the summer is over.

As he says in the video, don’t waste your time making this with those awful tomatoes purchased at the grocery store. They’re tasteless and not worth the effort. (And yes, store tomatoes in France are just as miserable and tasteless as in the US.) If you’re lucky enough to have a vegetable garden in your yard or you can find some home grown, real tomatoes, this is the only way to go.

The challenge for me when I find those delicious summer tomatoes is doing more than just slicing them up and adding a bit of sea salt to them and eating them. But this is one of those recipes that will make you glad to made the effort. It’s not a lot of work other than a bit of easy chopping. I find that sea salt adds much more flavor with raw vegetables so go with that, if you can.

He does use some store bought cherry tomatoes though I generally find that it’s easy enough to find some OK cherry tomatoes. When I’m stuck using the big, bland store tomatoes in the off season for other recipes, I tend to add in some cherry tomatoes, just because they have some flavor.

As with other recipes, this is just one person’s method and there are other possibilities. Go with what you like, avoid what you don’t like and eat what you like to eat. In cooking, there are always multiple ways to prepare a dish so play around until you find what works best for you.

Have fun!

An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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10 Responses to “Weekend cooking – gazpacho (video)”

  1. Artsy Mom/MeBeNoMore says:

    This isn’t close to authentic, but if you want an alternative that is close and less labor intensive- don’t deseed and peel the tomatoes, but do peel the cukes- skin is very bitter. deseed the cukes cause its so easy. onion, SMOKED PAPRIKA. No jalepenos, no peppers of any kind. sherry vinegar or red wine,or champagne, or white wine vinegar. olive oil, stir, the cheat part is to add a small can of organic tomato sauce, or organic tomato juice. The organic variety ingredients are: tomatoes…nothing else. if you care not of calories, fry up some stale bakery white bread in olive oil and salt and pepper and plop on top. mmmmm

  2. karmanot says:

    Chris—try this recipe for white Gazpacho—-It’s an incredibly refreshing taste for a hot Summer day: http://www.foodnetwork.com/recipes/melissa-darabian/white-gazpacho-recipe/index.html
    ps. eliminate the bread and use chicken broth/water. :-)

  3. Joehio says:

    What GarySFBCN said. This recipe may or may not be good, but it is far from authentic. My family is Spanish and I’ve been eating gazpacho my whole life, and I’ve never seen Worcestershire or lime or cumin or basil or oregano or balsamic added to it. Real gazpacho always has a slice of bread soaked in vinegar and squeezed added to it (sherry vinegar is great, but red wine vinegar is common).

  4. BeccaM says:

    Could be worth trying. Definitely not the variant I was taught, but has possibilities.

  5. BeccaM says:

    If you hadn’t posted that Red Dwarf scene, I was so going to do so myself.

  6. FunMe says:

    If you don’t want to cook, I must say, Trader Joe’s has a really good gazpacho. :-)

  7. Monoceros Forth says:

    Gazpacho soup figures heavily in pop culture, I noticed. For example, after “The Simpsons” converted Lisa to shrill, hectoring vegetarianism, she makes an ill-advised attempt to serve gazpacho at a barbecue:
    LISA SIMPSON: Wait Dad! Good news, everyone! You don’t have to eat meat! I’ve got enough gazpacho for everyone.
    Crowd murmurs.
    LISA [cont’d]: It’s tomato soup, served ice cold!
    Crowd laughs derisively.
    BARNEY: Go back to Russia!
    But most famous of course is this touching scene.
    LISTER: So, um, what’s all this gazpacho soup business? What’s it all about?
    RIMMER: I suppose now I’m doomed, I can tell you. Gazpacho soup. It was the greatest night of my life. I’d been invited to the Captain’s Table. I’d only been with the company fourteen years. Six officers and me! They called me “Arnold.” We had gazpacho soup for starters. I didn’t know gazpacho soup was meant to be served cold. I called over the chef and I told him to take it away and bring it back hot. He did! The looks on their faces still haunt me today! I thought they were laughing at the chef, when all the time they were laughing at me as I ate my piping hot gazpacho soup! I never ate at the Captain’s Table again. That was the end of my career.
    LISTER: Oh, come on. Anyone could’ve made that mistake.
    RIMMER: If only they’d have mentioned it in Basic Training! Instead of climbing up and down ropes and crawling on your elbows through tunnels. If only, just once, they’d said, “Gazpacho soup is served cold!” I could’ve been an admiral by now! Instead of a nothing which is what I am, let’s face it.

  8. StraightGrandmother says:

    I like serving gazpacho in a very tall stemmed red wine glass, you know the kind that have the huge bowels. I add Tabasco and just before serving, a small dollop of sour cream. Served as an appetizer to a summer meal.

  9. GarySFBCN says:

    Here’s another recipe, ‘typical espanish’:


  10. GarySFBCN says:

    While I am 100% sure that this is delicious, it isn’t true gazpacho. It’s more like Bloody Mary mix soup.

    I’ve eaten gazpacho in several cities and towns in Andalucia, and in the family home of my Andalucian husband, and nobody ever used Worcestershire sauce, cumin, basil, balsamic vinegar, jalapeño etc., and bread is almost ALWAYS used. As people are so picky, it is usually served totally smooth (blended) and with chopped onions, cucumbers etc on the side so people can choose to make it ‘chunky’ or not.

    And for those of us who grew up in homes with Mediterranean influences, we have these things which makes removing the peels and seeds of most fruits and vegetables easy. During high tomato season, when lugs of tomatoes would magically appear on our doorstep, this is how we were able to escape the laborious task of manually peeling in order to make wonderful tomato sauces:


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