Patricia's Gazpacho: the best ever.

[not2late]

I'm a big fan of Chef Jose Andres and watch his tv show, Made in Spain, almost fanatically. On one program he made gazpacho, the famous Spanish cold tomato soup. He said that the proportions are 3/4 tomatoes, 1/4 cucumber and sweet pepper, 1 garlic clove, and plenty of good olive oil. I wasn't a fan of gazpacho....until now!

Here's his recipe, which is totally Atkins friendly. Skip the bread croutons if you are on Induction.

http://www.delish.com/recipes/cooking-recipes/jose-andres-gazpacho-recipe


Here's how I did it.

Into a blender, I put:

3/4 pound of tomatoes, coarsely chopped (it came to about 2 1/2 cups), 1/4 cup of peeled cucumber slices
1/4 cup red sweet pepper slices
1/2 of a clove of garlic
1/3 cup water
scant 1/4 cup of a fruity olive oil.
1 tablespoon of sherry vinegar
a pinch of salt

Puree until very, very smooth and refrigerate (which I didn't do, but it would be more refreshing and tasty if I did!)

On my serving, I drizzled on more olive oil.

For the entire recipe:

calories:551
fat:54.8 grams
protein:3.6 grams
carbs: 16.1 grams
fiber: 5 grams

[Miss Phode]

Re: Patricia's Gazpacho: the best ever.

Thanks Megs! I love Gazpacho. I'll have to compare this recipe to the one I've been using from my Vita-Mix recipe book.

[not2late]

Re: Patricia's Gazpacho: the best ever.

Phode, I've never been too crazy about gazpacho. I've choked down...er....had many different gazpachos over the years. But this gazpacho: the flavors are nicely balanced and very fresh tasting. And I used store bought tomatoes tonight. I can only imagine how it would be with garden fresh tomatoes, peppers and cucumbers.

[Miss Phode]

Re: Patricia's Gazpacho: the best ever.

Here's the Vita-Mix recipe:

2 large ripe tomatoes, quartered and cored
1 small cucumber, peeled and cut in pieces
1 small onion quartered
1 sweet bell pepper, seeded
3 cups fresh tomato juice, or canned
1/3 cup of red wine vinegar
1/4 cup of olive oil
dash of Tabasco
salt & pepper to taste

Place ingredients in container in order listed. Process on low for 3-5 seconds. Chill and serve.

I've made this and it's wonderful. It's been a long, long time though.

[Georgiana]

Re: Patricia's Gazpacho: the best ever.

I had this yesterday for lunch. Never had gazpacho before (should I feel lucky? ), so I can't compare the recipe with other recipes, but I liked it. I also added some ground caraway seeds to it.

To make this, I cut the veggies and then I moved on to measuring 1/4 cup of olive oil. Mom was in the kitchen helping me with stuff (excuse for chatting ). I poured maybe about 2 tbsp (1/8 cup) of oil in the measuring cup, when Mom goes, "Whoa! What are you doing???" I stopped and probably had one of those "what did I do? " looks Claudine Pépin throws at her father when she messes up. She went on saying, "You are adding too much oil to that soup! That's the amount of oil I use in one week, cooking for three people!" I explained her that 1/4 cup of olive oil means only about 1-1/3 tbsp of olive oil per cup, which is not "too much oil". It didn't convince her....

My parents' lunch was pizza (besides gazpacho), the kind you buy from the store and just have to heat in the oven. My lunch was gazpacho and Revolution Rolls with homemade raspberry jam (no sugar or anything... just raspberries). Of course there was more fat in their pizza than in a serving of gazpacho.

[not2late]

Re: Patricia's Gazpacho: the best ever.

Georgianna, on his tv show, Jose Andres garnishes the soup with more olive oil.

[Georgiana]

Re: Patricia's Gazpacho: the best ever.

Georgianna, on his tv show, Jose Andres garnishes the soup with more olive oil.

I added about two more tsp on my serving. Made Mom roll her eyes...

[mizski]

Re: Patricia's Gazpacho: the best ever.

She went on saying, "You are adding too much oil to that soup! That's the amount of oil I use in one week, cooking for three people!" I explained her that 1/4 cup of olive oil means only about 1-1/3 tbsp of olive oil per cup, which is not "too much oil". It didn't convince her....

My parents' lunch was pizza (besides gazpacho), the kind you buy from the store and just have to heat in the oven. My lunch was gazpacho and Revolution Rolls with homemade raspberry jam (no sugar or anything... just raspberries). Of course there was more fat in their pizza than in a serving of gazpacho.

I love that story!

I thought gazpacho had eggplant in it? That's why I didn't like it with that cold eggplant (aubergine). I would like these recipes though...and I have some sherry vinegar for Meg's recipe. I don't get to use that much.

[jmacguff]

Re: Patricia's Gazpacho: the best ever.

Hi megs! (sorry for the messy quote...im typing away from my mobile phone) can i ask, for the whole serving you mentioned below, is it good for just a day? Or should it be consumed for a few days? I know i can find out
if i log it in to fitday, but i dont have access to it as of now, so if you can enlighten me, that would be great! Thanks!

I'm a big fan of Chef Jose Andres and watch his tv show, Made in Spain, almost fanatically. On one program he made gazpacho, the famous Spanish cold tomato soup. He said that the proportions are 3/4 tomatoes, 1/4 cucumber and sweet pepper, 1 garlic clove, and plenty of good olive oil. I wasn't a fan of gazpacho....until now!

Here's his recipe, which is totally Atkins friendly. Skip the bread croutons if you are on Induction.

http://www.delish.com/recipes/cooking-recipes/jose-andres-gazpacho-recipe


Here's how I did it.

Into a blender, I put:

3/4 pound of tomatoes, coarsely chopped (it came to about 2 1/2 cups), 1/4 cup of peeled cucumber slices
1/4 cup red sweet pepper slices
1/2 of a clove of garlic
1/3 cup water
scant 1/4 cup of a fruity olive oil.
1 tablespoon of sherry vinegar
a pinch of salt

Puree until very, very smooth and refrigerate (which I didn't do, but it would be more refreshing and tasty if I did!)

On my serving, I drizzled on more olive oil.

For the entire recipe:

calories:551
fat:54.8 grams
protein:3.6 grams
carbs: 16.1 grams
fiber: 5 grams