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Preview: Comments on Writing At The Kitchen Table: Gazpacho

Comments on Writing at the Kitchen Table: Gazpacho





Updated: 2017-11-07T08:34:26.029+00:00

 



I've been having all kinds of fruit gazpacho latel...

2007-07-09T11:55:00.000+00:00

I've been having all kinds of fruit gazpacho lately. Watermelon with garlic, cucumber, lime and chiles. Or more tropical, with mango, papaya, pineapple and chiles. Plus cucumber, onions, and other good stuff. Not authentic, maybe, but marvelously cooling on a hot day.



I just posted my own gazpacho~ a little more quick...

2007-07-06T21:56:00.000+00:00

I just posted my own gazpacho~ a little more quick and easy than yours. (probably not better=D)

This is the perfect time of year for a chilled bowl~ I'll try your recipe next.



If we ever get any sunshine and if it was possible...

2007-07-06T09:05:00.000+00:00

If we ever get any sunshine and if it was possible to ever get any decent tomatoes, then I would give this a go. It looks absolutely delicious.



I need to make some of this. It's so hot, but we h...

2007-07-06T07:15:00.000+00:00

I need to make some of this. It's so hot, but we have wonderful tomatoes. So, why haven't I made gazpacho? :):) Yours looks wonderful.



Never too much gazpacho is right! I love it, and ...

2007-07-06T04:30:00.000+00:00

Never too much gazpacho is right! I love it, and there is nothing like it when the summer heat is blazing down at you :) Perfection!



I just wanted to say that I really love your blog!...

2007-07-06T01:00:00.000+00:00

I just wanted to say that I really love your blog! And the gazpacho... never been a huge fan, but that looks amazing and might be a go this weekend... thanks for the ideas!!!



Excellent. This sound good. Great idea to leave it...

2007-07-05T23:38:00.000+00:00

Excellent. This sound good. Great idea to leave it chunkier. When the weather gets a little warmer I will try this. I am wrapped around the heater as I write this comment.

On the cold soup front, how about vichyssoise?



mmm...That looks good, it looks really smooth :)

2007-07-05T13:52:00.000+00:00

mmm...That looks good, it looks really smooth :)



The Spanish are correct, there can never be too mu...

2007-07-05T12:02:00.000+00:00

The Spanish are correct, there can never be too much gazpacho! Personally I prefer the Ajo Blanco. The creaminess imparted by the almonds is a revelation! Perhaps I should give the red stuff another chance...



With our tomatoes ripening, I now have a recipe to...

2007-07-05T10:53:00.000+00:00

With our tomatoes ripening, I now have a recipe to make my own gazpacho! I love the taste with all the fresh ingredients fighting each other for attention! THanks for sharing your recipe!



the first time i had gazpacho was at the denver ar...

2007-07-05T06:24:00.000+00:00

the first time i had gazpacho was at the denver art museum probably 15 years ago & it was way more chunky than any recipe i've seen. your recipe sounds great, maybe i'll try it with extra chunks :)



Can you believe it's cold and drizzly over here? I...

2007-07-05T02:05:00.000+00:00

Can you believe it's cold and drizzly over here? I'm more in the mood for hot cocoa, but thanks for reminding me what summer should be all about...:)



I was at a fairly nice restaurant last week and or...

2007-07-05T00:53:00.000+00:00

I was at a fairly nice restaurant last week and orderd gazpacho - would you believe it was a couple of tiny slices of tomato and a chunk or two of crab submerged in a clear pinkish broth that they dubbed "tomato water???" I couldn't believe it. Yours sounds superior.



Yummy! My hubby makes a mean gazpachoand he puts a...

2007-07-04T22:51:00.000+00:00

Yummy! My hubby makes a mean gazpacho
and he puts all the toppings on that mar calpena mentioned. I also love salmorejo and have you tried romesco sauce with leeks cooked on the bbq? Now I've gone into a trance. Thank goodness we're heading to Spain soon.



I've never tried cold cold cold soup before. I'm n...

2007-07-04T21:49:00.000+00:00

I've never tried cold cold cold soup before. I'm now so tempted to tried you gazpacho.



I was a bit traumatised by gazpacho once, I was gi...

2007-07-04T21:00:00.000+00:00

I was a bit traumatised by gazpacho once, I was given a lefover salad by a friend to turn into a soup, it was really awful.

I must be getting over it now though - would give yours a go!



I've just come home from the farmstand with a bunc...

2007-07-04T18:42:00.000+00:00

I've just come home from the farmstand with a bunch of beautiful tomatoes and a plan to make gazpacho! I always add a splash of balsamic vinegar to mine, and I like to leave it a bit chunky, which I know is not traditional.



I love a good gazpacho; yours sounds great. I mad...

2007-07-04T18:11:00.000+00:00

I love a good gazpacho; yours sounds great. I made some myself recently, and served it with a scoop of home-made avocado icecream. Mind you, now I have half a litre of avocado icecream left... guess I better make more soup eh?



I love that kind of dish! Your gazpacho looks very...

2007-07-04T15:57:00.000+00:00

I love that kind of dish! Your gazpacho looks very tasty and refreshing...



Hi, I've just recently discovered your blog and as...

2007-07-04T12:35:00.000+00:00

Hi, I've just recently discovered your blog and as a Spaniard I thought I might add my two cents. As you already mentioned, celery and chiles are non-canon, but make a nice addition. Also, in Spain gazpacho is usually served with small cups of diced green pepper, tomato, cucumber croutons and hard-boiled eggs, which make it so much fun to eat when you are kid. A lot of people add a splash of vinegar at the end, and I suggest you try that too...
Gazpacho is so popular over here that it's sold in cartons (both one serving and one litre) in supermarkets, and some brands have up to three varieties of them. Ferran Adria used to sponsor Kaiku, which aside from the regular brand had a creamier one laced with maionnaise. It was nice but I don't think it did well.
As for cold soups, there's also gazpacho's cousin, salmorejo, which hails from Cordoba and is essentially a creamier version of the same dish, almost a pure.