Quick Gazpacho

Lucky you! those tomatoes look delicious. We in the southern hemisphere are just planting our tomatoes now.
You didn't specify what type of paprika you used. I notice House of Annie's recipe specified Smoked Spanish Paprika, and I would heartily endorse this for gazpacho- it adds delicious depth and complexity. I prefer the sweet/mild variety , but it also available in hot.

At home we eat quite a lot of gazpacho, maybe 2-3 times per week, specially during hot summer months. It is excellent for its mix of vegetables, vitamins and everything else :-D
We never used paprika, maybe next time we'll try it.
BTW, that smoked paprika has a proper name: Pimentón de la Vera :-)

Hi Michael,

thanks again for coming over. It was a very pleasant evening, meeting and eating with you and Tina.

I've done this gazpacho in my old el cheapo Hamilton Beach blender, and I don't recall the gazpacho coming out as "fluffy" as it did using the Vita-Mix. I guess the more powerful blender is able to pull more air into the soup. I think I'll just sick with the hand blender from now on.

Aloha,

Nate
http://chezanies.blogspot.com

While I was studying in Spain a few years ago, I learned how to make gazpacho from a guy I met in Seville. This is extremely close to what he taught me. Only difference is that we didn't use paprika and added some cold water while straining the puree. The water might fix your fluffy texture. We drank it instead of eating it as a soup and I've never tasted anything so refreshing on a hot summer day!

If I am making Gazpacho from supermarket tomatoes that don't have a lot of flavor, I add some V8 juice to the recipe. It really perks up the final result.

There's maybe as many gazpacho recipes as families in Spain. I give my penny with the tips of our way. We use yesterday bread leftovers, no paprika, a little of Cumin ( my father prefer no cumin :) and 1mix :1 water or ice for crash action drink chill gazpacho.
Great page and sorry for my English.