Comments on: Tomato, Roasted Red Pepper and Olive Gazpacho with Creme Fraiche

By: sheik

sheik — Thu, 13 Jan 2011 19:01:42 +0000

screw this gazpacho. not authentic. that’s NOT EVEN gazpacho. gazpacho’s needs protection, a TRADITIONAL SPECIALTY GUARANTEE to make sure harmful lies like this recipe don’t sully gazpacho’s good name.

save your creme fraiche and any other cream, makes no sense in this context.

and canned tomato juice?! are you kidding me? that’s simply not gazpacho.

spanish people would hate you for this, and be grossed out. Ask ANY person from or near Andalucia.

So apologies for harsh language, here’s THE RECIPE FOR THE REAL DEAL:

4 or 5 super ripe, big tomatoes, skinned. (put them in boiling water for a min and the skin comes right off, but you gotta cool them or wear gloves to not burn yourself)

one cucumber, don’t exaggerate on size. skinned. seedless if you can.

200-250 grams of your choice green/red pepper. you don’t need much, can add/subtract to your taste.

half a cup to a cup of olive oil. doesn’t have to be extra virgin, but you are going to be eating it raw so at least make sure it’s olive oil and not some other crap.

1-2 table spoons of vinegar. i dont suggest balsamic because the color’s too dark. maybe apple vinegar.

1 to 1 and a half good size garlic clove. cut in half lengthwise and take out middle section (not sure what it’s called): that’s the part that gives the aftertaste.

salt to taste, maybe a couple teaspoons.

shove all that in a blender and make it smooth! then cool it in the fridge or with a little ice.

optional ingredients:

half an onion. it all depends on you.

old bread. if you want it thicker add a little bread! bread is not mandatory but very common, this is what makes some gazpachos so filling.

**A little watermelon when it’s really hot out is a nice touch–gives it a refreshing flavor that’s not too strong or sweet.

i will say that a basil leaf or two to adorn it, or even a mint leaf in summer, is not offensive.

but please don’t serve tomato juice to people and call it gazpacho to sound gourmet. that is offensive.

By: Pam @ Kitchen Cookware world

Pam @ Kitchen Cookware world — Tue, 14 Sep 2010 06:10:49 +0000

Sala,

Your images of food are simply marvelous and so delicious looking! I am just salivating as I read and now I feel like having this right now. Simple but yet Yummy.

By: marla {family fresh cooking}

marla {family fresh cooking} — Thu, 26 Aug 2010 10:07:34 +0000

I love discovering gorgeous food blogs, your photos are stunning & this gazpacho sounds amazing. Love the idea of the coconut cream on top.

Here is my latest addition to Summer Fest:
Bacon Guacamole Salsa
http://su.pr/1kaInH

By: Raks

Raks — Tue, 24 Aug 2010 04:51:56 +0000

Never tasted gazpacho soup before, looks amazing, professional clicks!

By: aipi

aipi — Sun, 22 Aug 2010 16:49:27 +0000

Simply DELICIOUS!!

By: Mika

Mika — Sun, 22 Aug 2010 11:50:42 +0000

This gazpacho looks delicious…I like that you used olives too, I love them.
Few days ago I finally tasted sour cream and creme fraiche, they are delicious and with your gazpacho will taste even more better…
Lovely pics as usual.

By: Anh

Anh — Sun, 22 Aug 2010 11:50:16 +0000

Such a lovely recipe! I cannot wait for summer to come around here

By: delicieux

delicieux — Sat, 21 Aug 2010 20:20:39 +0000

This looks so delicious and refreshing. I love the combination of tomato, red pepper and olive.

Your photos are beautiful, as always.

By: Xiaolu

Xiaolu — Sat, 21 Aug 2010 15:54:14 +0000

With a recommendation like that, I can’t help but bookmark this immediately. But I actually love all sorts of gazpacho (so refreshing!) so it’s not like this was a hard sell. And such cute styling with the glasses.

By: Rosa

Rosa — Sat, 21 Aug 2010 09:28:31 +0000

A fantastic gazpacho!

Cheers,

Rosa