[Sca-cooks] Gazpacho

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Jan 27 07:53:07 PST 2009

On Jan 25, 2009, at 6:29 PM, Suey wrote:

> I made gazpacho. Peter said it was wonderful, of course he is an  
> ambassador at heart. I think it stinks.My ingredients were:
> a slice of stale bread soaked in vinegar
> 750 gr tomatoes
> 3 garlic clove
> 1/4 cup olive oil
> salt
> What is missing here??? The tomatoes were first class. Something was  
> missing to give it the flavor we know.

As stated elsewhere, the type and quality of the vinegar are  
important. I'd add that the type and quality of the oil, especially if  
you're adding it in quantity, are a major flavor component. And I  
probably don't need to add this, but I'll mention it anyway  under the  
topic of olive oil quality: a quarter cup of stale (as in not exactly  
rancid, but not exactly happy) Extra Virgin Olive Oil can go a long  
way to messing up the flavor of anything it's used for.

As for possibly missing ingredients, all I can say is I'd include some  
fresh herbs, maybe a little fresh mint or thyme and a lot of fresh  
parsley, and some freshly-ground black pepper. Others might, and often  
do, include onion, diced cucumber and/or sweet capsicum or Bell-type  

I like the white garlic soups and cold cucumber soup... the standard  
red gazpacho isn't something I've made a lot of.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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