Gazpacho The Perfect Summer Soup | Chef Jean-Pierre
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- Опубліковано 29 вер 2024
- Hello There Friends! Gazpacho is a timeless classic soup that everyone should try making. Ideal for warm days, it can be served in mere minutes. Enhanced with sour cream and a crisp vegetable salsa, it offers a delightful textural contrast. Let me know what you think in the comments below!
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Chef, I can't tell you how much I have learned from you. You have taught us home cooks how to make 5 star restaurant type food & how easy it can be. You always take the time to explain each step, cause & effect. You dear Chef are a fantastic teacher. ❤ Your passion for cooking comes through in everything that you do. You show that FANCY food is easy & doable for the average person. Love & Best wishes from Missouri 😉😁👍
Best teacher on youtube best chef on my taste buds ...
Gazpacho - lovely idea, beautiful selection of ingredients, no basil, no oregano, no too much anything. I will give it a go this Saturday!
The summer cold soup in my childhood was Tarator: yoghurt (as acid as you can get it), cold water to make it a soup, fine-diced cucumber (looking at the the veggies in the gazpacho serving above - that much cucumber per soup), a clove or two of garlic paste, dill, salt and few cubes of ice (if it is not cold enough). Serving with a bit of crushed walnuts - that is optional (I always skipped those).
A note on the water - use a good one. I'm not kidding! I've had Tarator which was with local tap water, so hard it made it hard to swallow 😅
Thank you Chef 👍
I would double the salsa, add half to the bowl of liquid, and use the immersion blender. Then finish it like Chef does.
The rare video that doesn't end with Chef burning his mouth
I love Gazpacho!! Measure carefully chef!! I love the light way chef shows how to do a recipe!!
I absolutely love your attention to detail. You make each plate your own in all your videos. Even if your going to be the one eating it. True professional you are Chef JP. I think you could make a video on food presentation alone. Great looking recipe as well Chef JP...looks delicious as always. Keep the summer recipe's coming. Cheers!!
Hello Chef Jean Pierre. I love this recipe, you are right simple and very tasty. Sometimes we over do it. You proved to us simple does not mean its a flawless dish. Thank you for sharing. Best Regards to you and Jack. ❤❤
Merci monsieur.
Much easier than I would have expected… thank you, Chef!
Yesterday I searched for "Gazpacho Jean Pierre" on UA-cam. You posted it today. You really mean it when you say "friends" and take care of all of us. God bless you!
Chef Jean-Pierre is watching
Love it but I have lived in southern Spain for 25 years and if the elderly ladies saw you using tomato juice , they would have an attack of the vapours!! 😂
You can call me an old lady but never use canned o comercial tomatoes juice. Always fresh vegetables and for the extra calories an old bread
Agree
Awhhhh, I love this! One of my faves❤
Question....what was the third ingredient in the salsa? Thank you for all your wonderful videos. I love cooking because of you.
According to recipe cucumber finely diced
Delicious Chef 😋! Blessings 💞🙏,🤗
hmmm... that would be the right thing to eat right now! Maybe with some basil leafs and some fresh grated cheese on top?
Hi !! Chef Happy Thursday 😊 The soup 🍲 looks delicious 😋. I am not a fan of tomato soup . But my parents love tomatoes 🍅 soup with cheese toast . I will make this tomato soup for them . When you put tge sour cream it made it look very elegant. The salsa made it very fancy. Chef every thing you make is elegant and fancy , Devine you are a inspiration to all of us . Thank you for always taking out the time to make your special recipes for us . God bless you . Have a beautiful blessed weekend. 🙌🙌🙏🙏💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you chef!!!
😋 Yummy 🤤 tasty 😋 and 😋 delicious 😋 recipe 😋🤤😋😋
Chef JP, most amazing as always. I can’t get enough. wear a shirt as if your home cooking…MISE EN PLACE🎉
Hand dicing in the only way to go. I like to add diced avocado and a little seranno pepper, and for the tomato juice, a portion of Zing Zang. Some add homemade croutons to buffer the heat, but the avocado helps with that.
Thank you chef! Always entertaining!
Love it! How about other summer dishes like ceviche or a nice queso dip/salsa?
In Thanksgiving: ( USA 🇺🇸) : btw: The Presentation: ( Awareness- Delicious Culinary: information ℹ️ Fabulous) : btw: is outstanding: again: outstanding
See now you're getting me in deeper trouble. Been a disciple of yours for yrs, cook when I was single but now I'm married. Her family especially her grandmother whom I love I cook using your recipes. She has named me the official family cook. Her relatives get upset if when visiting if I don't cook. I learned from you while single now married everyone awaits me to cook. Lol. And foods they won't eat because because of folks not knowing how to cook, it's been hard. Now I want to do this gazpacho soup but it gonna be a party of 1. But like you I'll stay positive and eventually get them there. Maestro you're my hero, my friend, my mentor.
Hi Chef...and of course Jack! I've been following and watching your videos for a while now. I've made several recipes and I love them and they turn out delicious. Thank you for all your teachings and I can't wait for more!! Oh, on a side note. I was going to leave a comment on the website, but considering I didn't make the soup yet, I'd wait. However, the instructions for the salsa contain a type-o calling for 11 cups of bell peppers....11 cups eh?? that's a lot of bell peppers! haha, anyway, love it, keep it up!
Hey Chef try it with Celery Salt.. Beautiful...!
Nice. very simple. However... canned, or boxed Tomato juice has that "pre-cooked" flavor because it's Pasteurized.
We put a huge bunch of very-ripe tomatoes (sans the green/hard place connecting to the stem) in our blender, together with a little ice, and sometimes I'd even throw in a quarter of a red onion and one cucumber - then I'd blend until it's smooth - Yes, no peeling... we don't mind the texture. We then cool it in the fridge for long time and serve it VERY cold (with that "salsa" which in reality is just a vegetable salad...) in the middle, and some sour-cream.
Very similar - only our liquid is very fresh (fresh tomatoes) and a little more stingy (because of the raw onion in the liquid).
Bless you chef - this is indeed even easier than hours, and WILL be tasty.
I'd hint that whoever has a "hard fruit juicer" at home (the thing that makes carrot-juice) then it may squeeze the tomato juice as liquified and clear and gentle as canned Tomato juice - but fresh and tastier.
Add bruschetta to that and malto perfecto !!
Looks sooooo good! The recipe calls for 11 cups bell pepper....is that a typo?
nice
Can you make a ceviche or aguachile?
Chef where did you get your salt and pepper wooden containers from? Great video
The salt and pepper containers the chef uses are from Provence where the Chef comes from. We included the link for you below. Be careful, there are many Chinese imitations on the market and they are poorly manufactured. They may look like the original but when you compare them side by side you can easily see that the Provence’s containers are far superior.
chefjp-com.3dcartstores.com/Salt-Keeper--Made-in-Provence-France_p_221.html
I'm not sure how you're still getting the white worcestershire sauce because they're saying it has been discontinued. What can I use instead?
You can use a dash of the regular Worcestershire sauce!😊
It's so weird that you said you find chopping therapeutic. I was thinking the same thing before you were saying it. It's like chopping wood at the cottage. A solitary, zen activity. I could do it all day.
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My dear Jean-Pierre:
Usually you are my favourite chef, but today, as a Spaniard, I must strongly disagree with calling this "gazpacho". I would never dare to say that there is an official recipe because every one of us has his / her own. However there are certain gazpacho laws that should be respected:
- Tomato juice??? Better use good quality fresh ripe tomatoes. Gazpacho is a soup in which tomatoes are the main character and cucumber the secondary partner. A Spanish kid would have blended 1.5 kgs of tomatoes, half a cucumber, a couple of small green peppers and a couple cloves of garlic. The amount of the ingredients is not fixed, just goes to taste. All of it well seasoned with extra virgin olive oil, vinegar and salt. To taste again.
- Lemon juice??? I had never seen that in my life. My grandma would call that heresy but I am more open-minded and I am willing to try.
- Worcestershire sauce? Once again, the first time I see this. Certainly it can provide the vinegary taste, but that is not a Mediterranean ingredient at all.
- Sour cream??? Maybe just for decoration....
- I am really glad you did not use butter😂
The chopped vegetables you used inside the soup are a classy touch and in my opinion a must.
Anyways I really enjoy watching how everyone makes a personal interpretation of different dishes. Cuisine in capital letters is about improvisation and creation. And yet, certain traditions are worth to be respected and honored accordingly.
I wish Jean-Pierre would see this! So useful!!!
Exactly. So dissapointed too.
Chef, Please give us a substitute for White Worchester... It is not available on the market anymore or online. I been searching for it for a while now...
You can use a dash of the regular Worcestershire sauce! 😊
LOL... "I could drink the whole thing" and I think... ADD the vodka😆
If I wanted some tomato pieces in the soup, would stewed tomatoes be a good choice?
3:46 hahaha
*Chef Jean-Pierre:* "Super fresh. Super easy. A child can do it! I promise you friends, this soup a child can do. If it can't do it, send 'em to me, I'll fix 'em."
*Uncommitted parents everywhere:* "Oh good. I can get rid of my kids for a few years and they'll come back from Chef Jean-Pierre's free cooking school having learned useful life skills and I won't have to cook again."
*Chef Jean-Pierre:* "Momma Mia!"
I'm Spanish, from Valencia, living in Australia. When I visited my folks in Valencia during the summer Gazpacho was on the menu almost every day. It wasn't served this way, my mum most often served it in a big bowl or a mug very cold.
BTW, I made your recent recipe for Putanesca and it was lovely. I love anchovies but never tried cooking with capers.
I'm just a big child so I knew I could do it. :o)
😅 for sure!
Most capers come in brine. If you have access to capers preserved in SALT, use them. It makes a world of difference.
Haven't had gazpacho in ages. I couldn't find the white worchestorshire sauce so that would be a great recipe to share. Now I hope you can make a delicious watermelon gazpacho recipe and share it with us
El otro día hice paella. Por supuesto llevaba chorizo.
I'll drink it if Chef insists, but I'd rather rub it all over my body.
You'll be alright...someday. lol
As much as I love Chef Pierre's videos, I don't aggree on this one. Gazpacho is not a tomato soup. While store bought tomato juice might be ok for a Bloody Mary or a warm tomato sauce, it lacks the fresh und pungent taste of vegetables freshly processed in a blender. The better the vegetables the better tastes the soup, of course. And to be honest, it is really not THAT much more work, if you own a good blender. Just put everything coarsley chopped in the blender, and it's done in a few minutes. The most time-consuming part is waiting until it is REALLY cold. Just my 2 cents.
Love love the sour cream/heavy cream "DOTS"...I'm no child but think I can do😂
Yesssss! I’ve been wanting to see gazpacho for a long time! It’s summer, Chef, please break out your personal ceviche recipe! ❤
Ceviche! Yes! Great idea.
@@donnavorce8856 ❤️🍻
Summer time c alls for Vichyssoise or Gazpacho if your wanting to make a statement l)
Gazpacho is my favorite! But I would love to see your ceviche!!!
Yes Please!!
I make my gazpacho with fresh vine ripened,out of my garden tomatoes. With green onions peppers cucumbers in my vitamix and diced vegetables. I'm going to try putting Salad Supreme seasoning in it. It's wonderful on a tomatoe salad.
That's exactly how it's done. Don't forget your olive oil!
Down here in South Florida, it's not just a Summer soup. Down here, it's pretty much year-round.
JP lives in Fort Lauderdale
@@theskycavedin
Yes, I know. But he's publishing for a mostly temperate climate.
That’s because it’s pretty much summer all year long except for 2 months lol. (I’m in Ft Lauderdale)
Hello Chef, after living in Spain for quite a few years in the 70’s and learning to cook for my Spanish husband I learnt and still do gazpacho in a very different way, I’m sure yours is very nice and thank you but you should try my way it’s delicious and very healthy too.😁
I agree with you. Gazpacho is a favorite in my family and where my father was born it very different from the Chef. I love all his recipes but this one looks weird to me.
I never made it but I sure do love it!
I don’t normally like cold soups but this looks delicious so I’m going to try it. Thank you chef J P
same man not a cold soup guy but anything chef makes is amazing
Un gazpacho muy “sui generis”, desestructurado, al estilo Ferrá Adriá, malo, no debe de estar pero lejos de la espléndida sencillez del gazpacho español❤
??!!
Amazing chef love you chef I am big fan of you I am also chef
Thank you so much 😀
This may be posted 1 year ago, but making this today, thank you Chef JP!
My A/C cannot keep up with this heat dome this August so I SO appreciate the reminder of a COLD SOUP. Thanks, Chef!
Ditto on the A/C! I think Texas moved west this year or something lol. I'll be making this tomorrow!
I'm nearly disappointed -- NO BUTTER!!!! What!?! LOL Be Safe
One of the best Gazpachos I had was a grilled watermelon gazpacho. I’ll certainly try this recipe though.
Love Gazpacho. It's from where I live, in Málaga, Spain
Chef Jean-Pierre, have you ever met Chef Jacques Pépin? It would be so cool if you two could do a show together.
👍👍👍
Another Spaniard here!! First of all I love your Videos, but I have sort of bad news Chef... Although there´re almost so many variations of Gazpacho as Families in Spain, I´ve never seen Gazpacho made like that, since it´s still a Cold Summer Soup, Original Gazpacho its made with no tomato juice, instead we use well ripped Tomatoes in Season (but for convenience people use Canned Tomatoes, either whole, crushed or Pureed, you need 400g) you need also Green and red Bell Pepper (or just any not spicy pepper), 1 clove Garlic , Cucumber, olive oil, vinegar, a good piece of old bread previously soaked in water and then Squeezed(drained?) and also 1 "Onyo" (just wanna state that I´m a fan and there´s NO HATE at all in my comment xD) . That´s our Mise en Place (for about 2Litres), now, you blend it al together until very very smooth (you have an emulsion between oil, tomato, vinegar and all the water from the veggies with the help of the bread) and serve it Cold, either in a glass to drink it as kind of very refreshing garnish for whatever you are eating or just as you served your version ( that I will definitely try because it looks delicious although it´s NO Gazpacho ;) ) with the veggies Brunoise, plus Hard boiled Eggs and Jamón both also in Brunoise, we call the second option "Sopa de Verano" literally translated as "Summer Soup". to finish, I hope that you end making this recipe in your Channel or at least that you try it in your Privacy and I promise that I will try yours and post another comment. Best Wishes from Badajoz, Extremadura, Spain and also from a Chef. PS I also forget things as a Chef... IE I forgot Salt to taste :P
Looks delicious, my favorite chef.😂😂😂
The Chef never disappoints! I love the b-roll at the end, Jack
Another great video again Chef JP. For those of you that worry about following exact measurements to recipes I implore you to have the confidence in yourself to season/flavor by taste. I promise you will surprise yourself and it will really take your cooking to the next level the more you do it. When I first started learning to cook I was terrified of not following recipes exactly, I wish I would have started cooking by taste way sooner. That’s one of the most important things I have learned from Chef JP and I couldn’t be more grateful for it.
Just a few things to pick up. You are a Beautiful Jewel Chef ❤
Red Dwarf season 1 brought me here .... Arnold J Rimmer's last words were "Gazpacho Soup"
Fan from Mexico of your excelent cousine Chef!
If I may suggest; add some diced mango in your ingredients ....
Try it and tell me if you like it
Best regards from Mexico friends 🥂👋🏻
Having a squeeze bottle of extra creamy sour cream lying around the house is dangerous!!
From Spain here. We all do this thing different. So I'm not going to comment. But keep the videos comming.
I’m American but have been to Spain dozens of times. From the North to the South. Gazpacho is one of my faves there. I’ve never ever seen it prepared like this. I’m not sure, after having the real deal, I’d like it prepared like this. But, to each his own.
You crack me up, JP 😆 I'm sure if you asked us in the audience, you would find that our French and Italian pronounciation probably isn't so good, either. But we know what you're saying; that's all that matters!
I have always blend the vegetables with the juice; keeping them separate is an interesting idea. Also, best to chill the bowls first to keep the soup really cold.
Would it taste bad if it wasn't chilled?
@@daphnepearce9411Gazpacho is a cold soup, so no not really
I love the little clips at end, I always wait to watch them. They're personal, organic and fun to watch. Great Thinking, Jack!
Don’t let the spanish see this video😅
Oh my God. I'm afraid I already have. This might interesting from a culinary perspective but this is NOT gazpacho.
Det här är skillnaden mellan en fantastisk kock och vardagen. När gör jag gazpacho? När jag har gammalt bröd, det är varmt, tomaterna behöver användas. Men jag tar till mig den fina presentationen!
Could use low-sodium V8 and add a cup of Snap-E-Tom. Chopped black olives, too. Love your channel. Take good care. Pax ---- 🙂
This soup is wonderful! Would love to see a ceviche recipe as well. It’s hot in Arizona and we love cool, light meals.
I am sorry JP, but that is not Gazpacho. I am from Spain and we never use canned tomatoes to make Gazpacho. Fresh tomatoes, a little garlic, green pepper, vinager, bread, olive oil, salt and some water. Basically.
Sorry my freand, that is a cold soup, but it is not Gazpacho
Our dear Chef forgot the vodka, i would do a bloody mary like this (minus the vegetables).... ;-
Gazpacho comes from Spain a Spanish soup that's tasty yummy.
The recipe on your site lists 11 cup Bell Pepper (any color), finely diced. Probably should be 1 cup, right?
I don’t know about this recipe. I do know that you’re wanting to keep it simple for the viewers, but I don’t think the original recipe used a canned tomato juice or V8. I call for a redo with a fresh made tomato juice.
So many of your other sauces and stocks are scratch made. Can’t stop now.
No gazpacho police intended but that’s not gazpacho, it’s more of a Bloody Mary, otherwise great great channel you are doing an amazing job
Hmmm. I always make gazpacho completely from scratch with fresh tomatoes 🤷♂
I always admire your cooking, but this time what you made is not a gaspacho, it's a sort of cold tomato soup. I'm sure that it is very good, but it cannot be named gaspacho. Sorry.
Will try this soon! Thanks Chef Jean-Pierre 🎉 🥣
Even in winter it looks delicious. Maybe some horseradish in the sour creame would be very tasty.
Puuurfecttt:)❣️
Looks refreshing 😋
Do yourself a favor a look for a recipe gazpacho elsewhere. This is a really bad gazpacho. :)
I like the idea of your sour cream mixture, chef. My family makes 2 versions of gazapacho-one from traveling in España and a pacific gazapacho that is very similar to yours. We add a bit of beef consommé as well and also garnish with avocado and croutons. I’m going to add your sour cream mixture to ours! Gracias, chef!
I like the idea of adding avocado
Good looks very close to professional fries. Thanks for sharing. I will try it now.
Soup-er!
This is a bloody Mary mix not a gazpacho.
As a spanish this just hurted to watch. Specially the worcester sauce part
I use roma tomatoes, i cut up my cucumbers,peppers,onion.garlic, ect puree in a food processer, i use a quality tomato juice, or make my own, i add a little red wine vinegar. I put it in a big bowl. Add more chopped vegetables, pour more juice on in, i eat some then, then i put the rest in the fridge, it be twice as good tomorrow. Yeah some good crusty bread would be wonderful. I'm sure there's other recipies. But my mom and nana did it this way. Pureeing some then adding more chopped vegetables is how we do it. It's so hot this is so soothing and make you forget about the heat.😉. Love, Respect and Positivity Always.Vee.✌️🕯️💕🦋🌻✨🙂👋👣.
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I would love to see Chef JP make a borsch soup... hot or cold!!
My daughter gave my a fridge magnet when she was 7 years old ...it said ... "Never trust a skinny cook" :-)
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Just wondering, would this make a good bloody Mary base, in your opinion? Anyway it looks great! Good video chef.❤
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Chef Jeans bloody marry mix.
Looks great. Add a little ice and vodka and serve in a glass
I was thinking the same …..hahahah😂
Very nice! I have made watermelon gazpacho for dinner parties. It is always a huge hit. You must keep the bowl in an ice bath on the table so people serve themselves.
The white Worcestershire is discontinued so thats why its so hard to find.
I've learned so much watching your show. I can't thank you enough for the hours of enjoyment I've gotten.
So, I'm wondering if you would consider doing a show on my favorite dessert, banana pudding. I miss my grandmother's baking and that was my favorite - and she was a baker who could make anything. I know if there's anyone who could equal hers, it's you.