Gazpacho Soup!

Cafe Society
1

No, sadly, it’s not a Red Dwarf thread (although it could be…), instead, I decided to make something with my abundance of Sunsugar cherry tomatoes, I wanted to make some pasta sauce, so I filled the blender with the sunsugars, a Pineapple tomato, some lemon basil, and fired up the blender, it very quickly went from chunky salsa to smooth sauce, I prefer chunky pasta sauce, so I added in a few red Patio tomatoes, once again, quickly turned to paste…

So, I had to change the strategy

I grabbed a cucumber, sliced it up, and added it to the mix…

interesting…

screw it, I’ll make a veggie juice blend…

I grabbed a broccoli floret, added it in, as it blended in, the orange tomatoey goodness turned a sickly greenish-brown, it still tasted okay, just a hair bland…

So, I went down to the herb garden, got more lemon basil, some greek oregano, lemon thyme, and rosemary, added that in, the mix got even brown-greener, not the most appetizing looking stuff…

But it tasted incredible, the herb mix added the right balance of flavor, I put it in the fridge to chill overnight, should be interesting to see how my impromptu Gazpacho-esque soup will come out

Gazpacho Soup!

2

I’ll move this to Cafe Society for you – leaving it in MPSIMS would be a recipe for disaster.

3

Recently I’ve become a fan of the green gazpacho soup sold at Whole Foods. It includes many of the ingredients you list. You can Google for various recipes for it.

4

Is this “gazpacho soup” supposed to be different from gazpacho or is it just redundant? (Genuine question, I’m always interested in the evolution of language)

5

I always just call it “gazpacho.” To me, adding “soup” is redundant.

6

Have you tried it hot?

7

“Hot” as in hot pepper hot? Yes. The contrast between the hot pepper taste and the cucumber cool taste is an interesting contrast. BTW, a week or two each summer there are fresh peaches that go good in gazpacho. Just once or twice each summer make the gazpacho and chill it then add some peaches just before serving.

I too think that “gazpacho soup” has a redundant sound to it.

8

Down South in the Panhandle of Florida, they pronounce it “Gazpachee Salad” with a real Georgian/Alabaman/Floridian twang and accent.

Gazpachee

Uncle Phaedrus,
Actually, I noticed your recipe collection to contain instructions for
Gaspachee, and thought I would weigh in on this subject. This is a local
favorite of the Pensacola, Florida area.

Gaspachee

6 hardtack
4 med tomatoes sliced
3 white onions chopped
4 med cucumbers, peeled sliced
2 lg green bell peppers chopped
1 quart mayo (homemade or Hellman’s)
salt
paprika

Soak hardtack about 2 hrs, until soft. Drain in colander, and press excess
water out .Use a deep dish, and place the hardtack on bottom. Drench with mayo;
salt. Next layer: tomato , thin layer of mayo, salt. Next, onion, bell pepper,
and then cucumber. Drench with mayo again, and salt. Repeat layers. Top with
hardtack and mayo. Dress up with paprika, bell pepper, refrigerate all day
(better overnight.)

Hope this helps,
Marie

9

One QUART of mayo for that amount of vegetables??? Holy crap! I think I gained a pound just reading that recipe.

10

Hey, take it up with Mary! Personally, I’d go with a couple more tomatoes- but those are big hardtacks. Bet it tastes damn fine… might be better with a quart of homemade garlic, lemon juice, and olive oil, mayonaise. Gotta remember, this is a layered salad that will feed a whole crowd.

11

OK, so there is some sort of salad that’s somewhat related to gazpacho, but definitely not gazpacho, and then some people have taken to specifying that the gazpacho they’re talking about is the real thing by tacking “soup” on it… note to self: tell Spaniards travelling to the South to take any “gazpachos” in menus with a grain of salt. Thanks!

12

No, you have it all wrong, I would recommend Gazpachee to any Spaniard, who want to taste their long history of colonialism and conquest, except those Catalonians… they can fuck right the fuck off back to France.

But seriously, is it the mayonaise that turns you off?

13

I haven’t said it turns me off, just that gazpachee (which is a salad) should not be mistaken with gazpacho (which is a cold soup), and therefore it’s important for visitors to keep that difference in mind. I would also advise Americans to beware, say, the BBQ Baby Back Ribs from my cafeteria at work: that thing is ribs and it tastes fine, but it’s neither barbequed, nor in barbecue sauce, nor baby back ribs.

Also, are you serious about the France thing? I’m not sure whether I’m supposed to be amused, offended or roll my eyes, and the bright sunlight isn’t helping the minimigraine.

14

Gaspachee is a creamy, bread fortified, vegetable soup as well, Not too far off your ideal. It is Caspa. It is a coastal maritme colonial dish as it presents itself here in America, not unlike Karee. Bits and pieces. This gaspachee dates back to before our civil war

15

I’m sorry, what are Caspa and Karee? I can’t google for Caspa without further information, or all I’d get is webpages talking about dandruff.

16

Caspa is the root of gazpacho.

Karee to Curry.

17

It’s really, in all honesty, Pirate Food. It’s stretching the ship’s lager.

18

Every time I think of gazpacho, I remember that scene in Women On the Verge of a Nervous Breakdown.

19

The most common definition for “gazpacho” in the US is a cold, tomato-based soup with a mix of vegetables. I’ve never heard anyone before this thread use the term “gazpacho soup” and “gazpachee” is, well, something different but obviously related. As devilsknew says, it appears to be a special of the Florida panhandle. I’ve never heard of this, either, until this thread, and I doubt it’s common anywhere outside a small area in the US.

So, when you see “gazpacho” on the average US menu, the most likely concoction you’ll get (in my experience) is chopped or very coarsely blended vegetables, usually cucumber, bell peppers, and onions swimming in a cold tomato-juice/V8 base to which perhaps garlic, olive oil, and a bit of vinegar have been added, and often an herb like chopped basil. I’d say something like this is the more common form. However, that may be just my experience.

The more traditional Andalusian versions of gazpacho that are pureed and made with bread as a thickener can be found here, too, but usually require going to restaurants that specialize in that region’s cuisine. And, in my experience, it’s very rare to get gazpacho with additional garnishes on the side (like chopped vegetables or hard-boiled eggs or whatnot) for the diner to add at the table.

20

That’s one plausible etymology. The other is that it derives from the Hebrew gazaz. And I can’t find any reference that caspa was its own dish, just that the word means “fragments.”