When he said, "Don't use grocery store tomatoes," I found myself retorting aloud, "Shut up, Chef John! I AM the BOSS off my OWN Gazpacho!" which only demonstrates how much I love this guy's videos.
For the purists, and to be more exact, this is a gazpacho inspired soup. Thanks a million for the creativity! Very interesting combination that of cumin and basile! Will try
I made this recipe yesterday and it turned out really well. He is certainly right that the gazpacho will be only as good as your tomatoes. We don't have a garden, so no plants of our own, but I was able to find some pretty good tomatoes on the vine at the supermarket. Used large on the vine, honey bombs, and cherry tomatoes. It really does taste like salsa soup. Very refreshing.
Eating some Gazpacho I made last night right now, and it is AWESOME. Hadn't had it since my grandmother made it many, many years ago. It's interesting to see how no two people make it the same way.
This recipe looks absolutely delicious - I must try it. I love the way you've made it smooth, but then added small chunks. I adore gazpacho and could eat it every day.
I’m on my second batch and if possible it’s even better than the first. I used almost an entire English cucumber and the limes I bought weren’t very juicy so I used the juice of half a lemon. This is now my go to recipe! Light, healthy and oh so yummy! Thanks again Chef John
Worcestershire sauce is a strange addition. I did add that to pasta because I wanted the anchovy flavor but probably better to just sautee the anchovy.
This will always remind me of the Simpsons because Lisa tried to get all the people at Homer's BBQ to eat gazpacho instead of meat because she was vegetarian lol
You did forget to mention the bowl of ice water to shock the tomatoes. Your gazpacho looks amazingly delicious, this is in my top five favorite soups for ease and refreshing flavor. I rough cut most of mine, and then send it straight to the wizzer. Any chunks and garnish are done afterward, which are basically whatever colors of bell pepper I feel like tossing in. I like mine extra smooth so I can practically drink it.
OMG Chef John just finished the cherry tomatoes part and will chill another hour and have with a toasted everything bagel and extra sharp cheddar cheese. This soup is off the charts FANTASTIC and I will make it often. Thank you and yes I’ll definitely ENJOY. Love you!!
I just made this today on a rare super hot summer’s day in England 😂 It’s cooling in the fridge now but I know it’s going to taste amazing! Using blended sweet cherry tomatoes for the base was the idea which sold me apart from other recipes on UA-cam.
this is how i remember my grandmother making it and putting it in her crystal punch bowl. gonna see if i can get this on our summer menu at my restaurant. thank you
Oh my goodness! I told myself that I was going to make gazpacho since 2010; I seen this recipe on a website and purchase the ingredients. The only thing that I did different was I pureed all of it and added okra. My neighbor years ago had made it at a birthday party 😊and I've been hook ever since. Seeing that also my health is important, this is an awesome dish to have~thank you so very much for posting an outstanding video.
With how easy it is to search on UA-cam, videos of Andalusian gazpacho, or Spanish gazpacho of Spanish cooks, because there is no foreign chef or cook who does it well, it is incredible, In a Spanish restaurant they serve me that gazpacho and he takes it back to the kitchen.
Home grown Heirloom German Queen tomatoes are the sweetest tomatoes I have every tasted, even better to me than the cherry.
12 років тому+12
nice recipe but this is not the tradicional gazpacho, I am spanish and my mom never user woshtershire sauce, or cumin and always add some bread to the mix. She puree all the gazpacho and just add some chopped veggies on top at the end with some cubes of bread. She also add some vinagre... I love it and I always have tones of it on summer! she makes liters! thanks for making your own version
Wonderful recipe. One way to make it easier is to divvy up the first set of ingredients. What you want as chunks in the end can go straight into the final bowl for chilling. The rest goes in to the blender. Good canned unsalted peeled tomatoes like RedPack save time, too. Capers can substitute for Wor-chest-is-shire sauce. Oh bleep, I forgot the vinegar...
whatever people say how real gazpacho should be, i still support this recipe. Just because... i made this and it actually tasted absolutely delicious! :)
@Stereotypeblackguy I can see that since one's hot and the other is cold, and one's white and the other is red, and one's vegetarian and the other usually has seafood. They are like exact duplicates! Great call.
@Am better then everyone and Everything am a GOD I like meat AND vegetables. Crazy concept, I know
12 років тому+8
I love gazpacho, my mom makes tones and tones and tones every summer, there are many recipes but they are in spanish, check deuvasaperas channel, the video it´s called "receta de gazpacho auténtico", "gazpacho" from the isasaweis channel it´s not bad either but the first one is more authentic, adding bread it´s a important key in my opinion and my mom never shift it! good luck and enjoy it!
+klefdnb I'm sorry, I don't understand the language you've written. However, what I think you've said that this version is an abomination. Probably because it's not authentic. With respect, do you never tailor recipes to your own particular tastes? I'm sure you must and after all, that's what makes food interesting. It's like British Sunday roast, it varies from family to family and from different parts of the U.K. Food and its evolution is what makes eating a pleasure. There's one thing about the British, and that is that we are prepared to try many different national cuisines, whereas I've noticed different cultures look at our food, don't like the look of it and label it rubbish, they're not even prepared to try it. We are and we are richer for it.
any resemblance of this gazpacho with a traditional one from Andalucia is just a coincidence... but also I think this will taste definitely better :) kisses from Spain!
I do the Portuguese mixed with the Spanish version, and its almost like this one, no Westersh.... sauce, no cummins and no basil, corienders at the end with ice cube and crouton of bread. and its AMAZING!
I´m from Andalucia where gazpacho is created. A few pointers: We never remove the seeds from the tomatoes that is a no. We make the soup with the tomatoes, sometimes a chunk of cucumber, onion, garlic, oil and salt. We then chop finely peppers cucumber, boiled egg, onion, tomatoes, pan frito (fried bread) and jamon serrano and place them in different ramikins and added in small prefered amounts. A gazpacho never has chunks it is a smooth soup with a choice of toppings (the ramikins)
I just made this and it's chilling now.. I cheated and tasted it- YUM. There are many fantastic cherry tomatoes on the roof right now and that little trick is a good one. One more thing I did was stain the tomato seeds when I was seeding them so that I would lose any juice.
Canned, diced tomatoes would work for this. A friend of mine once served me her own homemade salsa out of season, and I asked about the tomatoes. She used canned tomatoes, and they really worked.
That worcestshesheshire source made my day. As a non native speaker went to the english shop to buy it for Bloody Marry. Obviously I butchered it when asking a shop assistant.
Having lived in Andalusia, Spain for 2 years, and eaten delicious, ice-cold Gazpacho, both in restaurants, and in friends' homes, never once did I encounter a "chunky" version. Any "chunks" in the vicinity were finally chopped onion, bell pepper, cucumber, tomato, croutons, and rarely, chopped hard boil egg, offered ONLY as an optional garnish on top and always served separately. No seasonings or other ingredients but salt, olive oil, vinegar, water (if soup needs thinning), and water-soaked French-style bread (if more body is desired) were ever incorporated (or needed). Just sayin... I love, love, LOVE Food Wishes and the wonderful dishes you teach us to make, Chef John. But for truly authentic, ultra-refreshing Gazpacho, blend all veggies to smithereens, use only salt to season, and chill soup thoroughly (at LEAST 3 hours) before serving. I liken gazpacho to ice-cold watermelon. The less you mess with it, the more delicious and refreshing it is.
toasted croutons do not make wet bread. I think they accompany the soup nicely. You can experiment with the best size and crunchiness for personal taste.
Dear Chef John, My foodwish is fried rice. I know its not impossible, but I would thoroughly appreciate learning your spin on it. Cheers! Comfortablesofa
Looks very delicious 😊. Thank you for the recipe. Do you know the russian speciality "Soljanka"?
12 років тому+1
verdad? a mi me pasa igual, no me gusta mucho cuando hacen recetas que realmente no son lo que llaman, pero bueno, por lo menos él reconoce que hace una versión suya!
Check out the recipe: www.allrecipes.com/Recipe/222331/Chef-Johns-Gazpacho/
"You cayenne freaks"?! lol My how you've changed :P @3:35
Somebody send Marjorie Taylor Greene here.
When he said, "Don't use grocery store tomatoes," I found myself retorting aloud, "Shut up, Chef John! I AM the BOSS off my OWN Gazpacho!" which only demonstrates how much I love this guy's videos.
2:30-2:33
some weshteshishtashire sauce
+Ali Saboor i was cracking up g
Ali Saboor isn't worcestershire pronounced as "wuh-stuh-sure"?
Ali Saboor that is exactly how I say it!
Ali Saboor i
Ali Saboor i
THANK YOU, CHEF JOHN! I’m a raw vegan and this recipe is FANTASTIC for me at the height of summer growing! EXCELLENT!
Having made this twice now, I can say the cherry tomato puree trick is pure genius. It is out of this world delicious. A million thanks Chef John.
My grandma used to make gazpacho. she made it very spicy when I was a kid and I loved it. Thanks for the recipe John!
For the purists, and to be more exact, this is a gazpacho inspired soup. Thanks a million for the creativity! Very interesting combination that of cumin and basile! Will try
I made this recipe yesterday and it turned out really well. He is certainly right that the gazpacho will be only as good as your tomatoes. We don't have a garden, so no plants of our own, but I was able to find some pretty good tomatoes on the vine at the supermarket. Used large on the vine, honey bombs, and cherry tomatoes. It really does taste like salsa soup. Very refreshing.
Eating some Gazpacho I made last night right now, and it is AWESOME. Hadn't had it since my grandmother made it many, many years ago. It's interesting to see how no two people make it the same way.
You're so right, Nunnuv. Mine's a little different, too. We have hot summers in India, perfect Gazpacho season!
This recipe looks absolutely delicious - I must try it. I love the way you've made it smooth, but then added small chunks. I adore gazpacho and could eat it every day.
I'll try this recipe, too!
@@pragawa did you guys ever try it ?
Add a little green to it i did taste like shit
I love gazpacho, light and healthy. So happy to find your recipe, Chef John! You’re the best!
I’m on my second batch and if possible it’s even better than the first. I used almost an entire English cucumber and the limes I bought weren’t very juicy so I used the juice of half a lemon. This is now my go to recipe! Light, healthy and oh so yummy! Thanks again Chef John
In Spain we normally blend up all the Gazpacho. And we definitely never add Worcestershire sauce. However, very appealing and very delicious recipe.
Yes Worcester sauce seems to be added to everything nowadays lol
Worcestershire sauce is a strange addition. I did add that to pasta because I wanted the anchovy flavor but probably better to just sautee the anchovy.
This will always remind me of the Simpsons because Lisa tried to get all the people at Homer's BBQ to eat gazpacho instead of meat because she was vegetarian lol
+SuperTugz Go back to Russia!
Great reference! I remember that episode
Let's be honest, you don't invite people to a bbq to eat gazpacho
You don’t win friends with salad
@@prideofasia99 I’d totally go to a BBQ if they had some proper gazpacho, está delicioso
You did forget to mention the bowl of ice water to shock the tomatoes.
Your gazpacho looks amazingly delicious, this is in my top five favorite soups for ease and refreshing flavor. I rough cut most of mine, and then send it straight to the wizzer. Any chunks and garnish are done afterward, which are basically whatever colors of bell pepper I feel like tossing in. I like mine extra smooth so I can practically drink it.
Everybody send these recipes to MTG
😂😂😂🤥🤥🤦🏻♂️🤦🏻♂️
OMG Chef John just finished the cherry tomatoes part and will chill another hour and have with a toasted everything bagel and extra sharp cheddar cheese. This soup is off the charts FANTASTIC and I will make it often. Thank you and yes I’ll definitely ENJOY. Love you!!
I just made this today on a rare super hot summer’s day in England 😂 It’s cooling in the fridge now but I know it’s going to taste amazing! Using blended sweet cherry tomatoes for the base was the idea which sold me apart from other recipes on UA-cam.
I was going to make gazpacho today ANYWAY (a different recipe) but now you've given me the idea to add cumin and oregano. Yum. Thanks!
this is how i remember my grandmother making it and putting it in her crystal punch bowl. gonna see if i can get this on our summer menu at my restaurant. thank you
I’ve made this a billion times. It’s so good
Those tomatoes look outrageously fantastic!
Yay for gazpacho! Thanks for posting this, I'm gonna make a bucket full of the stuff next week.
Put on a like for you, nine years later.
If only just ONCE they would've mentioned that gazpacho soup was served cold, I would've been an admiral by now!
+Sam Dimitrijevic he did!
i.giftrunk.com/ddbvm9.gif
Rimmer!
+sean050483 Souper!
I bet Todd Hunter was served Gazpacho Soup on his first day, you know what, i bet he was breast fed with it!
Oh my goodness! I told myself that I was going to make gazpacho since 2010; I seen this recipe on a website and purchase the ingredients. The only thing that I did different was I pureed all of it and added okra. My neighbor years ago had made it at a birthday party 😊and I've been hook ever since. Seeing that also my health is important, this is an awesome dish to have~thank you so very much for posting an outstanding video.
With how easy it is to search on UA-cam, videos of Andalusian gazpacho, or Spanish gazpacho of Spanish cooks, because there is no foreign chef or cook who does it well, it is incredible, In a Spanish restaurant they serve me that gazpacho and he takes it back to the kitchen.
you shouldnt let us watch your vids at night... you make us so hungry!!
Home grown Heirloom German Queen tomatoes are the sweetest tomatoes I have every tasted, even better to me than the cherry.
nice recipe but this is not the tradicional gazpacho, I am spanish and my mom never user woshtershire sauce, or cumin and always add some bread to the mix. She puree all the gazpacho and just add some chopped veggies on top at the end with some cubes of bread. She also add some vinagre... I love it and I always have tones of it on summer! she makes liters! thanks for making your own version
100% agreed, it is not Gazpacho without the bread. what he made was a cold tomato soup.
Hi, can you tell me your mom's Gazpacho recipe? 🙏 I just want classic recipe
Wonderful recipe. One way to make it easier is to divvy up the first set of ingredients. What you want as chunks in the end can go straight into the final bowl for chilling. The rest goes in to the blender. Good canned unsalted peeled tomatoes like RedPack save time, too. Capers can substitute for Wor-chest-is-shire sauce. Oh bleep, I forgot the vinegar...
2:30 "Some Worcestersh-sh-shire sauce"
so funny hahaha
I'll ignore straining the smaller tomatoes (there is enough chunkiness to hide anything) but the rest seems just right. I love that type soup.
I agree, get those beautiful deep red tomatoes. Makes all the difference when using tomatoes in general. LOVE TOMATOES!
I'm so glad I'm not the only person that says Worcestershire like that...
Here in my neck of the woods in north eastern alberta it got to 35 today. Boy that soup would hit the spot about now.
I LOVE your posts. thank you
beautiful, simple and always excellent recipes
There are different ways to make things, and everyone has different preferences. There's not only one 'right' way to do this.
Chef John! I am still absolutely loving the sass in your comments. Please keep the amazing recipes coming!!! :)
whatever people say how real gazpacho should be, i still support this recipe. Just because... i made this and it actually tasted absolutely delicious! :)
This looks so amazing. I want this right now.I’m gonna make it.
Great recipe....my first time making gazpacho and it was fantastic! Thanks!
@Stereotypeblackguy I can see that since one's hot and the other is cold, and one's white and the other is red, and one's vegetarian and the other usually has seafood. They are like exact duplicates! Great call.
That looks HEAVENLY!!!
i've got all that in my garden so i think i'm gonna make that this weekend!
So how did that work out?
@@timbojimbo5898 I can’t say I recall lol
@@iamafractal 😂
"Gazpacho soup!"--Arnold Judas Rimmer, B.S.C., S.S.C.
"Chef John" is a typo, he's really Chief John of the Gazpacho Police.
@BlakeGoodwell just cook as a hobby, it's more fun that way
Good news everyone, you don't have to eat meat, i made enough Gazpacho for everyone! It's tomato soup served ice cold!
It's actually very good
Go back to Russia!
Simpson’s episode 😁
You don't make friends with salad!
You don't make friends with salad!
You don't make friends with salad!
@Am better then everyone and Everything am a GOD I like meat AND vegetables. Crazy concept, I know
I love gazpacho, my mom makes tones and tones and tones every summer, there are many recipes but they are in spanish, check deuvasaperas channel, the video it´s called "receta de gazpacho auténtico", "gazpacho" from the isasaweis channel it´s not bad either but the first one is more authentic, adding bread it´s a important key in my opinion and my mom never shift it! good luck and enjoy it!
I want to eat the screen. That looks so delicious!
I made this with tomatoes grown in my jard and oh boy was it amazing
THANK YOU! Your read my mind I made Gazpacho last night... wish i saw this before hand.
your good lol.... i just closed a tab of your video after watching 15+ in a row and you just lured me back in
It's not a traditional Spanish gazpacho, but I like this recipe!
I'll omit the jalapeño
True but it's very good with the lime instead of vinegar and with the war WorchesterShire
Love this.....MAKING YOUR recipe for a coctail party I'm going to this weekend...thanks
I like my gazpacho all pureed and smooth and only topped with few little chunks for decoration
+klefdnb
I'm sorry, I don't understand the language you've written. However, what I think you've said that this version is an abomination. Probably because it's not authentic. With respect, do you never tailor recipes to your own particular tastes? I'm sure you must and after all, that's what makes food interesting. It's like British Sunday roast, it varies from family to family and from different parts of the U.K. Food and its evolution is what makes eating a pleasure. There's one thing about the British, and that is that we are prepared to try many different national cuisines, whereas I've noticed different cultures look at our food, don't like the look of it and label it rubbish, they're not even prepared to try it. We are and we are richer for it.
Gorgeous, Chef John! Craving it right now, 3 am May 11 lol
I'm making this today!! Thanks Chef John!
I tried to order this once in Spain and was told it wasn't in season,I was disappointed because I really wanted to try it,I will try this recipe.
@418608 yes....to the first part.
any resemblance of this gazpacho with a traditional one from Andalucia is just a coincidence... but also I think this will taste definitely better :) kisses from Spain!
This is an excellent recipe! SUMMERTIME BLISS!
❤️🍅🥒🌶️🧂❤️
I do the Portuguese mixed with the Spanish version, and its almost like this one, no Westersh.... sauce, no cummins and no basil, corienders at the end with ice cube and crouton of bread. and its AMAZING!
I´m from Andalucia where gazpacho is created. A few pointers: We never remove the seeds from the tomatoes that is a no. We make the soup with the tomatoes, sometimes a chunk of cucumber, onion, garlic, oil and salt. We then chop finely peppers cucumber, boiled egg, onion, tomatoes, pan frito (fried bread) and jamon serrano and place them in different ramikins and added in small prefered amounts. A gazpacho never has chunks it is a smooth soup with a choice of toppings (the ramikins)
"Don't use grocery store tomatoes!"
I couldn't agree more.
They taste like lumpy red water...
Can't wait to try this recipe!
I just made this and it's chilling now.. I cheated and tasted it- YUM. There are many fantastic cherry tomatoes on the roof right now and that little trick is a good one. One more thing I did was stain the tomato seeds when I was seeding them so that I would lose any juice.
wonderful - I'll try this way! Looks delicious - thx!
The colors are so great thank you for this recipe!
-Your friends at Mrs. Dash
Canned, diced tomatoes would work for this. A friend of mine once served me her own homemade salsa out of season, and I asked about the tomatoes. She used canned tomatoes, and they really worked.
Sorry like but canned tomatoes versus delicious ripened vines...there ain't no comparison baby
This is absolutely fabulous! So enjoyable... Congrats!
This is by far chef John’s dankest recipe, and he’s got a lot!!!
Thanks for the recipe Chef John!
John, you say "worcestershire" sauce the way I do! Now I really love you!! lol
That worcestshesheshire source made my day. As a non native speaker went to the english shop to buy it for Bloody Marry. Obviously I butchered it when asking a shop assistant.
bro! this is an exceptionally well made video. thank you very much :)
Really enjoy Chef John's videos.
Fear me, If you dare
You too, huh? That’s exactly why I came here, as well!
I'm here too
Really craving some gazpacho right now.
Love his voice
this looks delish! Where did you get that peeler (that you used on the cuces?)
Thanks!
Patti
That gazpacho sounds very good.
btw, it looks like an amazingly fresh salsa or pico de gallo (with cucumber) before you added the cherry tomato puree. Kind of want to try it.
Didja?
Having lived in Andalusia, Spain for 2 years, and eaten delicious, ice-cold Gazpacho, both in restaurants, and in friends' homes, never once did I encounter a "chunky" version. Any "chunks" in the vicinity were finally chopped onion, bell pepper, cucumber, tomato, croutons, and rarely, chopped hard boil egg, offered ONLY as an optional garnish on top and always served separately. No seasonings or other ingredients but salt, olive oil, vinegar, water (if soup needs thinning), and water-soaked French-style bread (if more body is desired) were ever incorporated (or needed). Just sayin... I love, love, LOVE Food Wishes and the wonderful dishes you teach us to make, Chef John. But for truly authentic, ultra-refreshing Gazpacho, blend all veggies to smithereens, use only salt to season, and chill soup thoroughly (at LEAST 3 hours) before serving. I liken gazpacho to ice-cold watermelon. The less you mess with it, the more delicious and refreshing it is.
This looks soo good! love Gazpacho!
FINALLY!!! Someone pronounces Worchestershire right! Thank you, Chef John, been struggling all my LIFE!
What knifes do you use? They cut so nicely
That look delicious perfect for this heat
I enjoyed your video and will give it a try...
toasted croutons do not make wet bread. I think they accompany the soup nicely. You can experiment with the best size and crunchiness for personal taste.
So appetizing!! Thx for this video.
I wonder how long it will keep in the frig now that I live alone and don't want to feed the entire neighborhood? Would it possibly freeze?
Dear Chef John,
My foodwish is fried rice. I know its not impossible, but I would thoroughly appreciate learning your spin on it.
Cheers!
Comfortablesofa
Marjorie Taylor Greene brought me here. This recipe has been spying on me and my family. Help!
@agustn interesting...is it similar? do you have a video recipe you would consider more traditional?
can you make it hot or no? By the way I think were you put in the onion and garlic that would be good for a salsa
This is just so beautiful...!
Looks very delicious 😊. Thank you for the recipe. Do you know the russian speciality "Soljanka"?
verdad? a mi me pasa igual, no me gusta mucho cuando hacen recetas que realmente no son lo que llaman, pero bueno, por lo menos él reconoce que hace una versión suya!
Phew! Was getting worried about the cayenne! But you came through in the end!