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Entries tagged with 'gazpacho'

Easy Gazpacho

Serious Eats J. Kenji López-Alt 7 comments

Super fast gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending. More

Gazpacho With Grilled Paprika Shrimp And Garlic Croutons

Serious Eats Jennifer Olvera Post a comment

Gazpacho gets an update with the addition of grilled shrimp and garlic croutons. More

Max and Eli Sussman's Watermelon Gazpacho

Serious Eats Kate Williams Post a comment

While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon. More

Bloody Mary-Flavored Gazpacho

Serious Eats Sydney Oland Post a comment

Turn the make-your-own Bloody Mary bar into the best incentive to get up early for brunch. More

Cook the Book: Kimchi Gazpacho with Shrimp 

Serious Eats Caroline Russock 1 comment

Gazpacho, kimchi, and shrimp cocktail aren't dishes that you'd expect to find of the same table or even the same menu, but for Anita Lo, author of Cooking Without Borders these seemingly separate dishes combine for a brilliant palate-awakening first course. The concept behind her Kimchi Gazpacho with Shrimp springs from the little plates of pungent fermented kimchi that kick off nearly all Korean meals. Mixed into a fresh and simple blender gazpacho of tomatoes, cucumbers, and garlic, the kimchi acts as both salty and sour elements with just a hint of red chile. More

Cook the Book: Gazpacho

Serious Eats Caroline Russock 5 comments

This week we wanted to test out Ferran Adrià's take on the iconic Spanish dish, Gazpacho, to see how he translated the chilled soup. Turns out, it's simple, classic, and shockingly easy to make at home, requiring nothing more than a blender and a fine-mesh sieve for a bowl of bright, vegetal, tomatoey soup. More

Andalusian Gazpacho

Serious Eats J. Kenji López-Alt 27 comments

Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is with a drizzle... More

Dinner Tonight: Alice Waters' Gazpacho

Serious Eats Blake Royer 6 comments

Gazpacho is all over the place in summertime. It's the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes. More

Grilling: Gazpacho

Serious Eats Joshua Bousel 4 comments

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Joshua Bousel] The extreme heat and humidity we have going on here in New York hasn't exactly left me with... More

Dinner Tonight: Cool Summer Gazpacho

Serious Eats Blake Royer 7 comments

I love flipping through people's old recipe clippings—the yellowed curling newspaper scraps with fading print and faint notes in pencil, collected in folders, pressed between sheets of plastic, or just thrown in a box. The recipes are the beloved, tried-and-true... More

Sunday Night Soups: Greenmarket Last Gazp Gazpacho

Serious Eats The Gurgling Cod Post a comment

Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week’s Sunday Night Football game on NBC. The Giants and the Eagles get together Sunday night, and one thing is sure. When... More

Cook the Book: Tomato and Strawberry Gaspacho

Serious Eats Adam Kuban 1 comment

The time has come to say goodbye to Vegetable Harvest, this week's featured book. Our final recipe from Patricia Well's potager-inspired cookbook is one that shouldn't tax you too much on the penultimate weekend of summer; it calls for only... More

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