Truth: I've eaten gazpacho six times (I've cooked it three of those six) and I don't really like it. I don't know why, exactly. I love a good Bloody Mary. I like tomato soup. I adore salad. And if you think about it, gazpacho is sort of all three of those things in one. If those things float my boat separately, why do I taste them together and think, meh?
I've just joined Barefoot Bloggers and, by doing so, have committed myself to cooking two Ina Garten recipes a month. While I'm excited to be part of a group of fantastic cooks and bloggers, I'm less than thrilled that gazpacho is my first assignment. But I'm game.
I've just joined Barefoot Bloggers and, by doing so, have committed myself to cooking two Ina Garten recipes a month. While I'm excited to be part of a group of fantastic cooks and bloggers, I'm less than thrilled that gazpacho is my first assignment. But I'm game.
The Good News: Mother Nature cooked up a perfect day for cold soup. It's been rainy this summer, but suddenly Colorado decided to wake up and start steamin', and she means business! I was pleased because cold weather+cold soup=wrong.
Here's Ina's Recipe:
Here's Ina's Recipe:
A few things about the recipe:
-it seemed kind of fussy to individually chop each vegetable and whiz it in the food processor? I mean, it's all coming together in the end anyways, right? But I did it like Ina told me to. Have no idea if it made a difference.-I also followed Ina's instruction not to over-process the vegetables, but to be honest, I didn't like the little bits of texture in there. I sort of think a soup should be either rustically chunky or luxuriously smooth, and this was neither. I don't like soup with a commitment problem.
-To chill or not to chill the serving bowls? I didn't. Don't know if it mattered.
Again, alas, my reaction is...meh. I think it's a texture issue for me. I felt like I was, to be honest, eating a bowl of salsa. And if I want to eat a bowl of salsa, it's a helluva lot easier to just open a jar and add a spoon.
The flavor was okay--I might add some fresh herbs or even some crushed red pepper next time. If there's a next time, because I think I'm not a gazpacho girl. Just sayin'.
At least it looks good! I like gazpacho when the soup part is very smooth with square cut veggies in contrast to the smooth soup. It needs to have a spicy kick but have more cucumber/fresh flavor than salsa flavor. Yeah...I guess I'm picky too!
ReplyDeleteGaspacho and borscht: meh.
ReplyDeleteEven good ones. Just not my thing. I agree with you on tomato juice, salsa, tomato soup. But watered down salsa? Nope.
stick the leftovers in a stockpot and warm that stuff into some real soup.
It looks really good, but cold soup is wrong.
ReplyDeleteI'm not a huge gazpacho fan, either. I suppose maybe I should try it again. I think it's the whole cold soup business. Doesn't really do it for me.
ReplyDeleteSorry you didn't enjoy it more. I think maybe the world is divided between those who love cold soup and those who don't...
ReplyDeleteI know what you mean - I have issues with this soup - sometimes I love it (if I am in the right mood) but it is a psychological thing for me. It is, as you say, like salsa if you make it the way you described. Who eats spoonfuls of salsa?!
ReplyDeleteSometimes I like to regard a Bloody Mary as a sort of starter soup - if I am out drinking and I'm hungry, it is a good option...
When it is hot and you want something refreshing -in small quantities this can be okay. Just it can also be overpowering and leave a lingering taste that turns your tummy if you are not careful and not in the right mood...
Funny you should post this, I've always wanted to try/make this and never have. Like you, it has ingredients that I love, but there's just something about the coldness that stops me. I think I would either love or hate it, not sure. How long did it take you to make it? Would it taste better with a margarita on the side? Chips and guac?
ReplyDeleteGibby, everything tastes better with a margarita on the side. And with chips and guac, for that matter! It only took about a half hour to make, so give it a whirl if you feel so inclined.
ReplyDeleteI added shrimp to mine and made rosemary cracker to dip into the soup. It just seemed to need a little help.
ReplyDeleteSome herbs would be really good with this...or, hey, just add vodka! :)
ReplyDelete