The Andalusian Gazpacho recipe in The Margaritaville Cookbook is outstanding. Can’t wait to make next month.
2 Likes
Now this I could go for!
1 Like
Cucumber has no bidned in a red gazpacho. And I love cucumbers.
1 Like
You must mean Salmorejo, cause Gazpacho Andaluz which is what most people think of as Gazpacho always has Cucumber.
I assume this is just a personal Preference.
I rarely just happen to have decent cucumbers, but in season, often want to make gazpacho anyway.
From above
.
These links took a moment to “unfurl”, but the “Onebox” thing worked.
Cukes at our local chain grocery are sucky, also. I’ll only buy them at the farmer’s market or local farm stand when in season, or grow them myself.
BUT, gazpacho without cucumber??? 
Can’t fathom that one…
I usually grow Lemon cucumbers, but always start them too late to be ready in July.
I can usually purchase a decent cucumber, but rarely use the whole thing, and once cut, they don’t last long!
I am certainly open to suggestions for storing cut cucumbers.
I’m with you there … they don’t hold up well. I usually just toss the entire thing in the gazpacho, or if using them for salads, place the unused portion in a paper-towel, insert into a green bag, and chill. I try to use them up in a day or two.
1 Like
Absolutely personal. I don’t make the rules for anyone else 
Here it is
The guardian gazpacho article is funny (the Jamie Oliver paella article embedded is also hilarious).
Perfect description of “so inoffensive, it just tastes like water” cucumber!
I couldn’t find a way to balance the cucumber because it’s one of those ingredients that I call invasive. No matter how much you try to balance it out, it’s a taste that just keeps on punching through.
1 Like
Our cukes, onions, and tomatoes are in, but our peppers most likely never will be this year due to a long a cool spring/early summer season.
I did not want to miss out on gazpacho. I went to the big-brand grocery store (no FM until Saturday), and picked a red, sweet bell pepper. Paid an incredible $3.50 for one red bell pepper. The serrano’s looked horrible so I didn’t buy any of those. When I started to make the gazpacho the next day, I learned my precious red pepper was rotting from the inside out. Grrrr.
I salvaged what I could, and in lieu of serrano peppers tossed in a spoonful of DH’s serrano chili-pepper hot sauce from last year. That works well, but next time I’ll add more.
I use the NYT recipe, strained of course. Nectar of the gods! It will be a short summer season, but a worthy one.
5 Likes
Bravo!
I have been making it a few times a week,
but I think I’m heading in to a dry spell, because it has been too hot, and they are either scalded, or not setting fruit.
5 Likes
The second recipe is for a “Watermelon and tomato gazpacho with almond paprika oil.”
1 Like
… and today we enjoyed our last glass of gazpacho for the 2024 growing season, thus ending a 60-day streak of a gazpacho-a-day good living!
4 Likes
