This is a very imaginative version of the true spanish gaspacho , which always include bread and as much as I know never has Worcestershire sauce , Tabasco ou celery . Would you be interested in "my" gaspacho recipe ?

Gazpacho allows for so many variations -- all, as far as I can tell, good. Here is the one we make.

if you can find a "pomegranate sour sauce" (maybe replaced with worchester) it would be great!

This is a great gazpacho recipe, Elise. I didn't use as much tomato juice - only about 1 cup. I like mine thick!

I just wanted to mention, since this recipe is classified under "Vegetarian," that most Worcestershire sauces contain anchovies. I just learned about the fish base a few weeks ago and was dismayed.

Yum. We made some of that last night, and now being on a cold soup binge, our next attempt is at cold avocado and almond soup. How much more Californian can ya' get?

Hi,
I agree that the ingredients are the most important part in the gazpacho and the olive oil (in Spain we call it liquid gold too) is the base of Spanish recipes. If you can get "virgen extra" from Jaen (a region in Spain) you'll notice the difference.

On the other side I think just looking the photograph that your gazpacho likes more a salmorejo (a recipe related).

Otherwise if you don't try it you'll never know if it is tasty.

Regards

Hi Elise--I live in Phoenix and live on gazpacho all summer long...a summer staple. Given it is a staple I have developed a very streamlined recipe, surely not authentic but quick nutritous and good. Since it is really a personal favorite would like to share the idea behind "quick n easy" gazpacho: Thanks!

Start with V-8, use about 1 c. per person (in the blender)
Add 1/4 onion/person
Add 1/4 sweet red pepper/person
Add 1/2 cucumber/person
Salt, pepper, vinegar, olive oil to taste...
Blend gently

I like to substitute the tomato juice for Clamato juice, it gives it a great flavor.

I wanted to comment that salmorejo is the recipe that involves bread. I used to live in Sevilla, Spain, and whenever we would eat gazpacho it didn't have bread in it, but the recipes that did were called salmorejo (which I think originated around Cordoba, if I remember correctly).

Also, it was usually served with the olive oil (extra virgen of course), drizzled on top of the bowl at the end. There may have been some olive oil in it before too, but not much if there was.

One last suggestion, my mom used to put a dab of honey in her recipe to curb the acidity of the tomatoes/vinegar, but I usually omit this whenever I make it. Just throwing that out there. Enjoy!

Pedro is Portuguese. notice how he drops his Z and insteads an S.

Today I was about to 'donate' to my worm farm a cucumber that had frozen in my fridge when it suddenly occurred to me that it could be used to whirl up some Gazpacho. I usually make it in advance and allow the flavours to develop, but this instant lunch was really delicious. Yeah, summer is here.

I just came upon this site and even though it's still very much winter here in Chicago, I'm inspired to start experimenting with these gazpacho recipes. I tried making it once after seeing the Spanish movie "Women on the Verge of a Nervous Breakdown", but it didn't turn out very well. At any rate, the reason for my post is to recommend to vegetarians that they try substituting pickapeppa sauce for worcester. It's excellent.

Hi I use a lot of spices in my soup including salt, pepper, thyme, oregano, marjoram, basil, tarragon and celery seed. I also add After Death Sauce, but thats me. It always is better when aged a few days.

I made the soup using bloody mary mix instead of tomato & vidalia onion instead of purple - it was great. The bloody mary mix added just the right amount of punch.

I like the sound of the recipe from Joao Pedro,
but might try blending about 1/3 of the ingredients and chopping the rest. I really like
the larger pieces of vegetable, and the blended
vegetables would avoid the watery base.

Although this won't help vegetarians, I have sometimes used a very good chicken broth for part of the liquid.

What people don't understand, is that there is no "right" or "wrong" way to make this. Different recipes for different "regions" (for different tastes) -never mind the fact that they can vary drasticly just from country to country -as it is with names. It's bothersome to see people insist that others are wrong and "THEY" are the only "true" keepers of an original recipe. It's great to pick and choose what sounds good to you. I can't tell you how many recipes I've altered in one way or another to get something that was "perfect for me" (or not).
*Soaking the peeled cucumber in salt water is GREAT.
*I also like squeezing a little fresh lime on the cucumber after it's done soaking (makes a good snack, too).
*I'm currious about the "Honey" thing (for acidity). How much should one use?

Hi,
Im doing research for a Spanish Food Project of mine and I was just wondering if you have any other Spanish recipes and a question:

When is the Gazpacho soup usually eaten...

a) Lunch

b) Dinner

c) Breakfast

d) Other: _________________

Thanks,
Nat

( PLEASE REPLY BY JANUARY 20th)