A nice gaspacho soup

[A Moose in Love]

Prepared by Jaues Pepin. He peeled the raw bell green pepper, minced it, minced tomatoes and onios, peeled and minced field cukes, not the English, but the field cuke with seeds. He seeded those. Everything went into the food processor. He also had chopped cukes, onions, tomatoes, and green bell pepper as a garnish. So the stuff comes out of the food processor, but he still puts it into a food mill. btw, in the food processor, he added a vegetabl juice which he called a bloody mary mix. The food mill gave a very refined product. It looked delicious.

[notbob]

On 6/21/2019 8:37 AM, A Moose in Love wrote:
> Prepared by Jaues Pepin. He peeled the raw bell green pepper, minced it, minced tomatoes and onios, peeled and minced field cukes, not the English, but the field cuke with seeds. He seeded those. Everything went into the food processor.

Sounds good, much like the gazpacho I once made. Only, I put in a lot
of cumino (cumin). ;)

nb

[ImStillMags]

On Friday, June 21, 2019 at 7:37:38 AM UTC-7, A Moose in Love wrote:
> Prepared by Jaues Pepin. He peeled the raw bell green pepper, minced it, minced tomatoes and onios, peeled and minced field cukes, not the English, but the field cuke with seeds. He seeded those. Everything went into the food processor. He also had chopped cukes, onions, tomatoes, and green bell pepper as a garnish. So the stuff comes out of the food processor, but he still puts it into a food mill. btw, in the food processor, he added a vegetabl juice which he called a bloody mary mix. The food mill gave a very refined product. It looked delicious.

Recipe
1 green bell pepper, peeled with vegetable peeler and chopped
1 Vidalia onion, chopped
3 cucumbers, peeled, seeds removed
4 large ripe tomatoes, quartered
2 garlic cloves, crushed
1-1/2 c. Bloody Mary Mix (I used Zing Zang)
1 tsp. salt
Sprigs of parsley for garnish
Croutons

Save 1/2 c. each of the green pepper, onion, cucumber and tomato for garnish. Put all the ingredients, except for the parsley and croutons, in the blender. Turn on and blend until smooth. You can't beat a Vitamix for this step!

Refrigerate until ready to serve. Serve with spoonfuls of the reserved veg. Add 2 or 3 croutons and sprigs of parsley, if desired.

– Jacques Pépin, "More Fast Food My Way"

[Cindy Hamilton]

I'm given to understand that's authentically Spanish, but it always makes
the gazpacho taste like salsa to me. I always leave it out.

Cindy Hamilton

[penm...@aol.com]

On Fri, 21 Jun 2019 10:45:06 -0700 (PDT), ImStillMags
<sitar...@gmail.com> wrote:

>On Friday, June 21, 2019 at 7:37:38 AM UTC-7, A Moose in Love wrote:
>> Prepared by Jaues Pepin. He peeled the raw bell green pepper, minced it, minced tomatoes and onios, peeled and minced field cukes, not the English, but the field cuke with seeds. He seeded those. Everything went into the food processor. He also had chopped cukes, onions, tomatoes, and green bell pepper as a garnish. So the stuff comes out of the food processor, but he still puts it into a food mill. btw, in the food processor, he added a vegetabl juice which he called a bloody mary mix. The food mill gave a very refined product. It looked delicious.
>
>Recipe
>1 green bell pepper, peeled with vegetable peeler and chopped

I've never in my life peeled any raw bell pepper, WHY?
I don't bother removing the skin when roasted... WHY?

>1 Vidalia onion, chopped

>3 cucumbers, peeled, seeds removed

Only from over growns

>4 large ripe tomatoes, quartered

What kind of tomatoes, romas or salad?

>2 garlic cloves, crushed
>1-1/2 c. Bloody Mary Mix (I used Zing Zang)

Sounds stinky Chinky.

[A Moose in Love]

On Friday, June 21, 2019 at 5:31:11 PM UTC-4, Sheldon wrote:
> On Fri, 21 Jun 2019 10:45:06 -0700 (PDT), ImStillMags
> <sitar...@gmail.com> wrote:
>
> >On Friday, June 21, 2019 at 7:37:38 AM UTC-7, A Moose in Love wrote:
> >> Prepared by Jaues Pepin. He peeled the raw bell green pepper, minced it, minced tomatoes and onios, peeled and minced field cukes, not the English, but the field cuke with seeds. He seeded those. Everything went into the food processor. He also had chopped cukes, onions, tomatoes, and green bell pepper as a garnish. So the stuff comes out of the food processor, but he still puts it into a food mill. btw, in the food processor, he added a vegetabl juice which he called a bloody mary mix. The food mill gave a very refined product. It looked delicious.
> >
> >Recipe
> >1 green bell pepper, peeled with vegetable peeler and chopped
>
> I've never in my life peeled any raw bell pepper, WHY?
> I don't bother removing the skin when roasted... WHY?

This was the first time I've ever seen a raw bell pepper peeled. It's a texture thing.

[Julie Bove]

"A Moose in Love" <parkstre...@gmail.com> wrote in message
news:6ffe433a-1697-4252...@googlegroups.com...

I've tried making various recipes but never liked the end result. Then I got
some bottled stuff at QFC. It was delicious.

[dejamos]

This is not authentic but it is my favorite gazpacho recipe and it's
fast and easy to make:

GAZPACHO

Place in blender* (reserving any combination of chopped tomato,
cucumber, bell pepper and onion for garnish):

3-4 cloves garlic, roughly chopped
1 cucumber, chopped
1/2 green pepper, chopped
1/2 small onion, chopped
4 tomatoes, chopped
2 Tbsp olive oil
3 Tbsp red wine vinegar
1/2 cup ice water
salt and pepper to taste

Blend until desired consistency.

*If you have a stick blender just throw everything into a large jar and
mix it up in there - less cleanup.

from The Ex-Boyfriend Cookbook, by Thisbe Nissen and Erin Ergenbright
(HarperCollins 2002)

[penm...@aol.com]

On 22 Jun 2019 dejamos wrote:
>
>This is not authentic but it is my favorite gazpacho recipe and it's
>fast and easy to make:

Mine is not authentic either, there's no such thing as authentic
gaspacho, there are as many versions as there are those who prepare
it... I never measure except by eye and how bountiful my garden.

>GAZPACHO
>
>Place in blender* (reserving any combination of chopped tomato,
>cucumber, bell pepper and onion for garnish):
>
>3-4 cloves garlic, roughly chopped

One large clove smashed and finely chopped is plenty.

>1 cucumber, chopped

I grow my own Kirbys, pick two pounds of small ones, no more than 4",
trim the stem ends and dice small, peeling not necessary.

>1/2 green pepper, chopped

I use a couple large blocky green bell peppers and finely dice.

>1/2 small onion, chopped

1 medium sweet onion finely diced.

>4 tomatoes, chopped

A dozen Romas, diced (~1/4").

>2 Tbsp olive oil

1/4 cup EVOO.

>3 Tbsp red wine vinegar

Juice of one lemon is far superior.

>1/2 cup ice water

Not necessary.

>salt and pepper to taste

1 rounded tsp Penzys Adobo... since it contains no salt use to taste
and add kosher salt to taste... Adobo also contains granulated garlic
so taste.
I also add curly leaf parsley, a fistful, minced, mince the stems too.
Just planted today.

>Blend until desired consistency.
>*If you have a stick blender just throw everything into a large jar and
>mix it up in there - less cleanup.

Blending ruins perfectly good veggies, learn to use a knife.
I typically fill a 4 qt bowl and refrigerate 24 hours before digging
in... goes nicely with sliced avocado. For those who like a little
heat add drops of Melindas... choose which heat level you prefer:
https://www.amazon.com/s?k=melindas+hot+sauce&crid=1OSTGRLVXTANX&sprefix=melindas+hot+sauce%2Caps%2C272&ref=nb_sb_ss_i_1_18

[Julie Bove]

"dejamos" <dej...@invalid.invalid> wrote in message
news:qeldtl$kuc$1...@dont-email.me...

Thanks! I think my issue with it prior was the bread. I did not like the
texture it gave.

[dejamos]

I think I know what you mean. This is light and refreshing and is
perfect on a hot summer day.

[jmcquown]

What bread?

Jill

[Cindy Hamilton]

Many gazpacho recipes include bread as a thickener. Of course, it can be
omitted.

Cindy Hamilton

[jmcquown]

Okay, thank you! I was simply reading the recipe above and did not see
any mention of bread. It would never occur to me to add bread to
vegetable soup.

Jill

[dejamos]

It's common in most Gazpacho recipes. That's why I like this one.

[Leonard Blaisdell]

In article <79da484c-f63b-4bb5...@googlegroups.com>,

Cindy Hamilton <angelica...@yahoo.com> wrote:

> Many gazpacho recipes include bread as a thickener. Of course, it can be
> omitted.

I haven't eaten gazpacho in years, but now I have a recipe in mind.

1. Six V8 juices
2. Possibly one Snap-E-Tom for zing
3. Just a touch of xanthan gum for thickening (not sure where to buy),
or bread crumbs which probably needs the blender I wanted to avoid
4. Diced cucumber, fresh tomato and onion as stuff to drop on later

I haven't tried it but, what's not to like?

leo

[Cindy Hamilton]

You lost me at V8 juice. It would provide a cooked flavor that I
don't want in gazpacho.

You can make bread crumbs with a ziploc bag and a frying pan. Xanthan
gum not needed.

Cindy Hamilton

[Leonard Blaisdell]

In article <02f97e52-d64f-456a...@googlegroups.com>,

Cindy Hamilton <angelica...@yahoo.com> wrote:

> You lost me at V8 juice. It would provide a cooked flavor that I
> don't want in gazpacho.

Yep. I hadn't thought of that. A fresh made salsa cruda is way better
than a jarred product.

> You can make bread crumbs with a ziploc bag and a frying pan. Xanthan
> gum not needed.

I buy Progresso bread crumbs, because I'm lazy, and they last forever.
Someone we know might have a field day with the ingredients list.

leo

[Cindy Hamilton]

I find those a little... Chalky? Gritty?

It's easy enough to make homemade, and they last long enough in the freezer
(where "long enough" = we use them up before they taste like freezer).

Cindy Hamilton

[penm...@aol.com]

I thicken soups, especially vegetable soups, with okra... Campbells
vegetable soup contains okra.

[itsjoan...@webtv.net]

On Monday, June 24, 2019 at 12:15:56 PM UTC-5, Sheldon wrote:
>
> I thicken soups, especially vegetable soups, with okra... Campbells
> vegetable soup contains okra.
>

Depending on the size of the pot of soup you are making, a 1/4 cup of unrinsed
barley does a great job of thickening soup. Gives a nice chew, too.

[penm...@aol.com]

I find barley works well in meat soups like beef barley 'shroom but
for purely vegetable soups nothing works as sell as okra. And freshly
harvested young okra is not slimey, it's that old stuff at markets
that's like The Blob.

[itsjoan...@webtv.net]

I use barley in vegetable beef soup which does use frozen okra. But it may
be because it's been frozen it doesn't seem to do much thickening.

[penm...@aol.com]

On Mon, 24 Jun 2019 18:25:46 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, June 24, 2019 at 4:17:31 PM UTC-5, Sheldon wrote:
>>
>> On Mon, 24 Jun 2019 11:24:46 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Depending on the size of the pot of soup you are making, a 1/4 cup of unrinsed
>> >barley does a great job of thickening soup. Gives a nice chew, too.
>>
>> I find barley works well in meat soups like beef barley 'shroom but
>> for purely vegetable soups nothing works as sell as okra. And freshly
>> harvested young okra is not slimey, it's that old stuff at markets
>> that's like The Blob.
>>
>I use barley in vegetable beef soup which does use frozen okra. But it may
>be because it's been frozen it doesn't seem to do much thickening.

Okra is not a super thickener, it won;'t thicken like corn starch.
but does add a mild thickening... something one must experiment with.

[penm...@aol.com]

Okra thickening lasts and lasts, cornstarch thickens for a very short
time. Also over grown okra pods are fun dildos, and okra slime is
much better than K-Y jelly. I grow okra for their exquisite sexy
flowers. Okra pods grow erected:
https://search.aol.com/aol/image;_ylt=A0geJaLjaxJdHFYAyR5pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=okra+flowers&s_it=searchtabs&v_t=loki-keyword

[Cindy Hamilton]

It could be a little tricky thickening gazpacho with okra,
since gazpacho isn't cooked.

Cindy Hamilton

[penm...@aol.com]

On Tue, 25 Jun 2019 11:58:09 -0700 (PDT), Cindy Hamilton

Sliced okra cooked in the tomato juice, stirred in with the other
ingredients and chilled. Would thicken without cooking but would take
longer, and raw okra can be tough to chew when left a bit too long on
the plant. I harvest at about three inches, they are still tender, at
about four inches they become somewhat woody, I save the larger ones
for stew, okra freezes well. Picking often ensures a larger crop...
true of all seed containing produce.