I love gazpacho!

V-8? Well this ought to bring Greg back from the grave.

When do you add the tomatoes, OP?

We don’t need you to tell us how to make gazpacho.

You might be the only one, OP.

I'd rather not eat.

Gazpacho should be made with fresh ripe tomatoes and every ingredient chopped by hand. OP's "recipe" is a travesty.

I prefer to chill all my ingredients prior to making gazpacho, then eating it within a couple of hours. Overnight refrigeration changes something, and not in a good way.

I like gazpacho, but I love salmorejo. But I love salmorejo. But the best Andalucian soup of all is ajo blanco with a few halved grapes dropped in.

Heartburn city if I ate that stuff.

You forgot 1 TSP of habanero powder.

Someone call the gazpacho police!

[quote]Gazpacho should be made with fresh ripe tomatoes and every ingredient chopped by hand. OP's "recipe" is a travesty.

Ha ha! Just call me Sandra Lee, Gerg!

It's DELICIOUS. I think I'll have another bowl.

V-8 as soup stock is fucking horrendous.

I love good gazpacho, though. But no V-8.

Americans will fuck up (a.k.a. Sandra Lee up) any simple recipe.

V-8 Juice? Blender "blitzing"? Leftover red salsa?

What in fucking hell is this muck?

I guess tomatoes scare Americans. Tomato sauce, salsa, gazpacho are all pretty easy to make.

But, we love our bottles and jars of shit!

¡Ay, cariño! ¿Pero qué me estás contando? ¡Gazpacho con V8 y salsa de bote! Me va a dar un soponcio. Mira, te quiero, pero si la abuela andaluza lee esto, se levanta de la tumba con la cuchara de madera en la mano.

Te lo digo con amor: el gazpacho no se abre de una lata, se exprime del alma. Pero bueno, tú sigue refrescándote como puedas, reina. Cuando vengas a España, te hago uno de verdad y lloras de la emoción.

¡Besos fríos!

I had never tasted gazpacho until I went to university in Spain. I was traveling around the country before classes started, and was down in Torremolinos. It was probably 103 degrees. A waiter recommended gazpacho and I was instantly hooked. It was refreshing and filling, not to mention flavorful.

Since then I've explored various recipes. The one linked below is from Spain On A Fork, which has a ton of really good, authentic, Spanish recipes. I like to garnish this one with chopped cucumber and green onions (for color), and serve it with toasted sourdough bread rubbed with garlic and tomato (and sometimes with a bit of manchego cheese on top). Perfect for brunch or lunch on a hot summer day.

How does one 'blitz' onion and garlic?

The "Blitzer" is gadget OP bought on HSN in 1997.

I love barbiturates

[quote]Start with vegetable juice like V-8.

In other words:

[quote]I am an idiot.

One V-8 has more sodium than a box of salt.

It's August. Tomatoes are ripe on the vine. Yet OP is using cans of V8 in his gazpacho. And showing in some bottled salsa too.

Can you get anymore trashy?

^ throwing

r17 "Blitz" is British for what happens in a food processor (or blender.) I'm surprised they've adopted that term given its horrific connotation in connection wih WW2.

[After all, He and Hillary were at Trump's wedding. And Ghislaine Maxwell was at Chelsea's wedding. ]

Did they have gazpacho?