Tequila make a Bloody Maria.
1 Like
Yes it does!
2 Likes
If this has been asked and answered I apologize but Iâm reading this topic for the first tone I thinkâŚâŚ
Could you make gazpacho using a large can of Cento San Marzano tomatoes? Asking because the can is taking up space and itâs been hot here.
Note: searched and found a post from July â21 that says you can. Hope it works.
1 Like
For decades I had a generous supply of home-grown, home-canned tomatoes to use for gazpacho, similar to canned, stewed tomatoes in texture but much more flavorful. They developed a kind of âwiney-nessâ with aging it seemed. According to the Serious Eats article, gazpacho is a raw tomato dish. Freezing apparently doesnât alter that rawness as far as J-Kenji is concerned but Iâm sure home canning does, so maybe I havenât been actually making gazpacho all these years? But the best tomatoes to use for my chilled tomato and vegetable soup are definitely home-grown, home-canned, even if your home isnât in a DOP region of Italy.
I used yellow or white onions, tending toward white exclusively as time went on since I kept those around for Indian and Mexican recipes. Probably some Walla Walla (or Texas 1015) occasionally because my mother adored the former and would order a bushel every year. Never used red onion that I can remember. Full sized cukes, sometimes only partially peeled (âstripedâ); these days âmini-cukes,â un-pealed. None ever de-seeded. Green bells. Never liked the bread addition and during a serious weight loss campaign starting in 2007, started leaving out the olive oil to save on calories and have never added it back in. I prepared 4-5 C per day which was filling enough for about 1 and a half whole meals or several satisfying snacks but only about 300 calories. Awesome for weight loss.
My vinegar was Dessaux Fils white wine with tarragon, which I had learned about from Roy Andries Degrootâs Feasts of the Seasons, probably the second most-used cookbook of my life. Found the vinegar locally but Iâm not sure itâs still available.
These days I rely on canned, diced tomatoes sometimes with toasted/grilled sourdough bread as an accompaniment.
Never found the pureed variety of gazpacho as appealing so have little experience with that sort of preparation.
1 Like
The gazpacho family of soups from Andalusia:
Salmorejo - mentioned several times in this thread.
Ajoblanco - white gazpacho - didnât show up on Search but I happened upon one mention above. Iâve got to try this.
2 Likes
There are a few other less common Andalusian cold soups.
Mazamorra
Sopeao
4 peeps said it wouldâve made a killer bloody mary 
1 Like
I made ajo blanco for a dinner party a few years ago, garnished with green grapes.
It was delicious.
Arjamolho from the Algarve in Portugal
https://tacoandtiramisu.com/arjamolho-recipe/
https://www.nytimes.com/2020/07/17/t-magazine/summer-recipes-arjamolho-soup-vanessa-barragao.html
I have been trying to remember how I first learned of gazpacho (and what my first recipe was). I thought it might have been from Roy Andries de Grootâs Feasts for All Seasons (below) but I know Iâve never made that version.
First, Mary Hemingwayâs gazpacho soup - ca. 1958, Finca Vigia, Cuba
And, De Grootâs version:
Before food processors everything was done with knives and pestles, as the first link indicates. Thinly sliced garlic was pressed into a smooth paste with the bread, vinegar, olive oil and 1 C toms. Chopped vegs were added (cuke un-peeled), and the bowl filled up with cold water and the rest of the seasonings. This had to be chilled for 24 hours!!! Hah. Most of the times Iâve made gazpacho it didnât last 24 hours. Croutons were fried at the last minute and served on the side. Final balancing before service could add more of anything as necessary. A couple of ice cubes were served in each bowl.
My take on all this was, to me, gazpacho is a chilled tomato soup with vegetables. To de Groot it seems to be a chilled vegetable soup with tomatoes but the tomatoes should not overwhelm the flavors of the other vegetables.
2 Likes
Latest batch,
but ripening tomatoes have slowed down with the heat.
I missed pulling this one earlier, and now itâs almost too late. Almost. Wish there was room to include it in this batch.
3 Likes
Looks gorge. What recipe did you use?
New York Times, but maybe some Serious Eats technique; I always cut up, salt and procrastinate, I mean marinate stuff overnight, then blend and strain the next day.
2 Likes
