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Quick Gazpacho

by Michael Chu
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This method really did yield a tasty gazpacho with a minimum of time and effort in the kitchen - just a couple minutes to assemble the ingredients, run the blender, and stick the soup into the fridge. I did find that the texture of the soup was more "fluffy" probably due to the incorporation of air into the soup during the violent blending stage. Nate had the same results when using his blender and prefers some of his other recipes. I'm no a gazpacho aficionado, and besides the texture (which I didn't mind) I found the gazpacho to be very flavorful (although I suspect that the high quality of the tomatoes really took this dish to the next level) and had a nice lingering spiciness from the garlic. Overall a refreshing dish on a warm evening.
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Written by Michael Chu
Published on October 05, 2008 at 12:01 PM
6 comments on Quick Gazpacho:(Post a comment)
On October 05, 2008 at 06:48 PM, Aussie Altissima (guest) said...
Subject: Spanish smoked Paprika
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.
On October 06, 2008 at 04:29 AM, surfzone said...
Subject: About ingredients
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 :-)
On October 06, 2008 at 04:13 PM, an anonymous reader said...
Subject: Stick Blender is slower but better
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
On November 04, 2008 at 05:41 PM, Brandy (guest) said...
Subject: Close to what I had in Spain
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!
On July 07, 2012 at 11:34 AM, Antilope (guest) said...
Subject: When using supermarket tomatoes that don't have much flavor.
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.
On November 04, 2013 at 09:09 PM, Andalusian (guest) said...
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.
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