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Gimme Good Gazpacho recipe - Page 3

post #31 of 39
Had this again tonight. Just great.
post #32 of 39
NM
post #33 of 39
Quote:
Originally Posted by -Norton- View Post
Anyone who puts garlic in one of those garlic smashers or in a blender needs help. Serious help.

why?
post #34 of 39
Thread Starter 
So I finally did the LA Times version yesterday. Preeety good. Had to use red wine vinegar as had no other nor lemons. WHat is the point of the cumin - just for colour?
post #35 of 39
no, the cumin doesn't really contribute to the color at all (with all those tomatoes?). it's more of a slight bricky bitterness that adds depth to teh flavor. you shouldn't taste cumin, but you should perceive that the tomatoes have a slightly more complex flavor.
post #36 of 39
Thread Starter 
Yes, the colour wasn't as deep red as I expected More a deepish pink. Maybe a screwed up the proportions a bit.
post #37 of 39
Quote:
Originally Posted by Britalian View Post
Yes, the colour wasn't as deep red as I expected More a deepish pink. Maybe a screwed up the proportions a bit.

nope. read the recipe. that's exactly what it's supposed to be ... a kind of pink veering toward burnt orange. it's the olive oil emulsion that does it (you know when you've added enough when you see the color change).
post #38 of 39
Made this a couple of times and still cant get over how good it is. Thanks for the recipe foodguy.




post #39 of 39
tried the recipe last night, but substituted lemon and cilantro in place of the cumin, and added chopped bacon. perfect. thanks foodguy.
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