How to Make The Best Gazpacho 🍅
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- Опубликовано: 17 июн 2024
- The weather is warming up - so that means it’s gazpacho time! Join Yoly and I on our terrace as we tackle this simple - but controversial - Spanish recipe! Venga, let’s go! 🥝
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THE RECIPE 🔥
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INGREDIENTS
1kg ripe tomatoes (plum tomatoes are good)
1 x cucumber
1 x green pepper
1 x Spanish onion
2 x gloves garlic
2 x slices of country white bread (or similar)
Vinegar (sherry vinegar works very well)
Good olive oil
Salt
PROCESS
1. Drop your piece of bread in water, so it can soak for about 10 minutes while you prepare the other ingredients.
2. Slice the tomatoes into quarters, and take out the white area just below the bit where it connects to the plant. Drop them in the food processor.
3. Slice half the cucumber into chunks, and drop in the food processor. Keep the other half for garnish.
4. Slice half the green pepper into chunks, and drop in the food processor. Keep the other half for garnish.
5. Chop the half onion into big chunks, and drop into the food processor
6. Cut the garlic cloves in half, and drop in food processor.
7. Start blending the ingredients to the consistency you want. If you want it more liquidy (to drink) add some water. If you want it chunkier, add a little more bread.
8. Once blended to your preferred consistency, add salt and vinegar to taste. Blend those ingredients in.
9. Then keep blending while you pour in the olive oil.
10. Taste it. Adjust salt and vinegar accordingly. If you want it extremely smooth, you can put it through a sieve. But I like it a little bit chunky.
11. Ideally you leave the gazpacho in the fridge for an hour or two so it cools and so the flavours blend.
12. Before serving, dice the rest of your green pepper and cucumber, and toast the other piece of bread and cut into small cubes. Serve these on top as garnish on each bowl of gazpacho. Also, pour a little more good olive oil on the gazpacho once it’s in the bowl - the colour is beautiful and it adds another layer to the flavour.
13. EAT!
WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them 🙏🏻
**QUESTION ALERT** What other recipes would you like to see guys!? Upcoming is sangria, croquetas...
Tortilla de patata (con cebolla of course)!
Croquetas, of course!!
Looking forward to it!
Marmitaka soup
Papas a la pobre 💃💃💃
Agree with the knife... so glad you got a new one
Love theese videos. Don't worry about it being slick and well edited, actually the more "amateurish" the better. Makes you human, and makes me feel like a friend.
Love you guys 😍
Greetings from Norway
Thanks Anders!
You have a real knack for these cooking videos James. I Know this series was born out of necessity, but I hope you'll consider continuing these in the future. Take care!
MYREALNAME true . Especially with that Floyd touch .
Yep - we'll keep making them. We really enjoy them. Thanks for your comment!
James and Yoly, you two are the best cooking double act on the internet !
Funny, informative, welcoming. You are the new cooking craze on the internet.
Love Glen in England.
Shucks - I think you're giving us a little more credit than we're due Glen. But I appreciate it!
Pablo's knife rocks!
It will forever be known as Pablo's knife!
GRACIAS POR ESTO ❤️❤️❤️❤️ I breathe and live gazpacho! Absolutely my favourite dish ever, not matter how much food I try, gazpacho has my heart! In my family we make it a bit differently, mixing the oil, vinegar, garlic and cumin first and then the vegetables. I recommend you to add a touch of cumin, it definitely makes it taste better IMO! This video made me smile SO MUCH because it took me back to many sweet memories as a child: making gazpacho with my mum, how much vinegar my grandpa would use in his (and how much I liked it), the perfect orange colour of my grandma's, having gazpacho every day my first time in Granada when I was 9... So, so many memories and all of them happy ones ❤️ food really enriches your soul! Thanks for this!! 🍅🍅
Yes, cumin😋
Yes, must try it with cumin!
The dislike you have must be Jamie Oliver who cooks gazpacho probably with chorizo. 😂
lol
I know youre making a joke but Oliver makes actually good gazpacho surprisingly
JO adds chili-jam, probably.
@@kirbyculp3449 Glad to see Uncle Roger's niece/nephew here :)
Now I can make it at home!!
It was so funny to see the neighbor's clothes hanging in the background 😂😂 very authentic!! Reminds me of my country, Cuba.
Best wishes from the USA!! 🇨🇺🇪🇸🇺🇸
I lived in Spain years ago, and I love all of your videos. You've covered my favorites: tortilla espanola, patatas bravas, gambas al ajillo, and now gazpacho. I know it's not the season, but I'd love to see you cook fabada and cocido. Keep us up to date on the situation in Spain, and good luck to you all!
Those are def on the list for autumn/winter!
@@spainrevealed Caldo gallego would be wonderful for winter
3:44 Laughed out Loud at the Counterstrike popup!
Going to watch your video again to make a marvelous Gazpacho on this beautiful sunny day.
Love from Barcelona 😘
Looks delicious, and healthy, Thank you for sharing your favorite way to make gazpacho.
Nice video! Beautiful vegetables, so fresh!!!! Thank you!
Great video! Thanks so much!
Cant wait to try this never spent so much time in kitchen thanks to your videos Cheers
James, when you were cutting that tomato I said to myself "Wow, James got his knife sharpened!" The cutting was so effortless, so big shout out to Pablo for sending you a new one. Also, the gaspacho looks wonderful and can't wait for my tomatoes to ripen. Thanks for the demonstration and great camera work Yoli. And the mention of Keith Floyd, who was a fabulous influence on my knowledge of good food and sourcing.
I like the ingredients you have selected for your Gazpacho, it looks yummy with a bit of kick! I will have a go at making it soon and will post it, if it looks good! Thanks.
Let us know how you get on Anthony!
Looks VERY yummy. Thanks for sharing again. I REALLY hope I will be able to come to Spain by the end of September.
It was delicious!
"Gazpacho y Mochilo siempre van con Pincho".
So you guys serve it in a dish and eat it like a soup. At home my famlily serves it in a glass and drink it.
No one, absolutely no one:
Some kid: kid noises
James: *ENEMY SPOTTED*
Thanks a lot for the video! I never prepared gazpacho by myself, but after watching your video I should definitely try it!:)
Give it a go!!!
Mmm looks so delicious...Also, love the video editing on this one!
Awesome - that's the handywork of Carlos!
Yummm! I can’t wait for summer! Gazpacho has become very popular in the states, but we make it at home as well! ¡Delicioso!
That's a beautiful knife. Just like a real chef.
I'm getting there!
You're so energetic!! I love watching this video and will try out the recipe. I am living in Spain over the year and never made a gazpacho. Will correct that mistake 😁. Now.
Os mando un abrazo enorme de Israel! Me encanta vuestro contenido ❤️❤️
The knife looks good! You'll be a pro chef in no time
Me encanta verte cocinar en la terrraza, mucho ánimo, están muy bien y se te da muy bien cocinar.
Yum! That’s exactly how we make it- with a bit of cumin. My recipe comes from a 1965 cookbook written by the iconic horror film actor Vincent Price, “Treasury of Great Recipes”. We make it every year. It is the perfect summer soup for our hot TX summers. Thanks for making such fun and engaging videos. We miss Spain but your videos feel like we’re there. Be well!
A great cookbook! It's a joy just to peruse the Price's cookbook.
Hi guys, I watch a lot of cookery shows on the TV, I think you two stand up with the best of them.
Thanks John!
It looks DELICIOSO! I will most definitely try to make it. I hope its delicioso. Gazpacho always reminds me of my summers in Spain. Saludos desde USA
That looked amazing !!! I don't see tomatoes like that in my supermarket. I have to go to the farmer's market for something that beautiful. Thanks for the recipe and I can't wait to make it. Our weather here in Virginia (USA) is getting warmer and I would love to sit outside my balcony with a bowl of this gazpacho (and a glass of wine, of course).
Give it a go - and yes, perfect with a glass of white wine (or sherry!) on the terrace
I love Gazpacho, yours looks good too
Aww love the life of brian reference hahah. And the bloopers Haha.
Cold soup Miss Gaszpazzz yum🔥🔥🔥♥️
So instructive and entertaining. Best was Yoly kibitzing behind the camera!
James, did you buy the new shirt yourself, or did Yoly pick it out?🤣
Thank you, thank you. I have been waiting for this one. There are a few flavours that mean Spain to me, horchata is one, pa amb tomat (sorry about the Catala) and, of course, gazpacho andaluz. I will be making it this weekend, from your recipe, because the UK weather is pretty good too. xx
Can't wait for my first horchata of the season! Not long now! But much prefer it from a horchateria compared to the stuff in the supermarkets
@@spainrevealed Absolutely. I made the mistake of ordering some bottles of horchata online, to be delivered from Spain. It was so disappointing. Short of making it myself, I have to wait until I'm there. Hopefully next season.
¡Rico!
First thing I noticed was, hey, that looks like a real knife!
KF vel JB. I like it. Gazpacho looks great. I want some!
I’m not a fan of gazpacho however it’s always a pleasure watching your cooking shows and the ingredients look so fresh. Cooking suggests calamar 🦑 in 🥖 or Churros 🥰🌤🌻
That really does look awesome, and tasty ;-)
Sooo good.
I can already taste it good thing a have sharp knife
Loved video. Will try recipe. Love the knife. Love my Zwilling-Henckels which I only bought because rivalry with my younger brother. He’s still a better cook. But I’m 40 lbs lighter.
Hello James,
I enjoy your channel and listen to it every chance I get.
A question outside what goes on today with the virus
How hard is it to live in Spain?
My brother seems to have given up on the idea after trying 3 years ago.
Our grandfather is from EA a part of Bilbao
Hi there: just asking how do u eat your gazpacho cold or hot.thxs
whoever edited this is hilarious jajajaja
Great video, could you show us how to make magra de cerdo. Isn't that a beautiful knife, some people are so kind. xx
Gazpacho me gusta mucho i preparar lo tan facil.
... You don't need cucumber for the garnish/guarnición you can put actually hard boiled egg, diced spanish ham and/or eat the gazpacho acompañado de una rica tortilla de patatas.😋
Does anyone know what kind of pepper that is? Is it Anaheim??
The best gazpacho is the one each of us make in Andalucía. I’m from Sevilla, and my family has always made gazpacho with ripe tomatoes, olive oil, red wine vinegar, cucumber (partly peeled and with the ends cut off to prevent bitterness), green pepper (of the frying type), garlic and salt (never onion), blended and diluted with water. We don’t add garnishes or oil after serving (that’s a Madrid thing) and have it as a cold drink in a glass straight from the fridge, never as soup in a bowl. That’s true Gazpacho Andaluz, from an Andalusian.
In Córdoba, they used to add one EGG blend it with the slow oil as if it were a mayoress and drink it one day or two later and it is Andalusia too.
LOL, that's exactly who I make Gazpacho, except, I then strain it. I also drink it from a cup. Only reason I make it, is because I can't buy it here, like I did in Spain at the Supermarket.
Wow
Did you have reached 70,000 subscribers! Congratulations!,,🥳🥳🥳 you should do a special 70k. So little for the 100k and for the RUclips play button
GAZPACHO TIME! Was going to make warm cream of tomato soup, but then stopped and thought "What am I thinking??" I am going to trespass and add an avocado before it goes back. Still love the program and particularly the way you are branching in to issues such as the Americans flocking to Spain and other topics. Sorry to not be able to support you more, the budget is tight, but I recommend to to EVERYONE even thinking of visiting (or retiring) to Spain.
Ok this is one of those things that I wouldn’t never eat but I watch your video because I love your energy when you are cooking and besides I feel sad because my trip was supposed to be tomorrow and I could have been packing instead I’m watching a video of a dish that I dislike only because it makes me feel Spaniard
When a bunch of us were working on the Barcelona Olympics in 92, we used to make gazpacho bloody Marys on our Sunday offs.
yum!
One of my favourite dishes. For some reason I haven't made it once since I moved to the UK, I feel like the tomatoes here aren't good enough and up to the task but oh man now I really wanna go for it!
Wanna make either this or delicious salmorejo, hard to decide on which I prefer ;).
I feel you xD when I moved I only made it once and it took me ages to find tomatoes that I liked. They sell gazpacho Alvalle in sainsburys btw :D
Fuge true. They are never ripe enough and they lack flavour.
@@TimeLockLady Oh true, I remember being surprised when I saw it back in London, they also sold tomate frito from Heinz.
Haven't seen either since I moved North though, maybe cause it was a really big Sainsbury's and don't really have those near me here.
Anyways Alvalle is nice from time to time but in no way can it compete with homemade haha.
@@sugarpop7377 Yep, some of them seem like they're made out of paper lol. Dry and hard.
However yesterday I had a salad with Lidl tomatoes and they were surprisingly good, pretty flavourful, so I might give it a try.
@@superior96 tomate frito that's awesome! I am not sure if they sell it everywhere, but the time I bought it it was online shopping so I think if they don't have it they might be able to bring it and add it to your shop. But of course, hand made is alwaaaays better! :D
"This is true Keith Flyde"....love it......gee I miss Keith Flyde.
Peel your green pepper with a. Vegetable peeler, before chopping it, it will not come back up on you as you say and this is advice from the the great Jacques Pepin. He correct ❤
Love gazpacho, but for me, cucumber is essential
Doesn't vinegar in the metal bowl make taste a bit tinny?
interesting - I didn't notice that
Not at all.
I ruined a couple of batches of sushi rice because I used metal spoon to pour vinegar
I think its an immersion blender but stick mixer works too. Lol
Didnt expect so many ingredients in a Gazpacho....looks real refreshing
Like it it with Port Wine Cheese and Crackers.
Perfect suggestion.
El gazpacho más tempranero. ¿En mayo? Gazpacho is like tortilla de patata, so many recipes. :D But yours looks great. Not like my mother´s and my wife´s but don´t sweat it! JK
Enemy spotted :D
En casa lo hacemos en una olla express de las grandes. :D Que eso del bol tan mono.
Tomatoes grow on trees? You learn something new everyday!
It looks so nice though! Heathy and yummy 👍🏻 ❤️🇪🇸
@@LangaESP They're a fruit that grows in vines not trees...
The tomato tree (Cyphonandra betacea) is a perennial shrub, he said. If planted in the proper region, the tree produces fruit from flowers in three months. Tomato plants (Solanum lycopersicum) are annual vines that produce fruit in weeks, not months. ... He grew tomato trees from seeds a few years ago (coped and pasted from the internet)
Lentil stew
❤️🙏❤️🙏
What is the difference with Salmorejo? I thought that was the soup with bread?
If you use bread is salmorejo, not gazpacho. You need to go back to Córdoba ASAP ;-)
@Juana Oltra Pan, ajo, tomate, aceite, vinagre y sal. Todo batido hasta hacer una crema fría de tomate.
PS get yourself a steel to keep your knife in check...ie sharp
Quick question (and I’ll probably be vilified forever for asking it) can I use quality canned tomatoes if I cannot get really tasty fresh? The recipe kicks ass, by the way. Thanks, Cheers, Colin.
Fresh vegetables are the secret for a good gazpacho! But if you cannot find good riped tomatos, use whatever you can, there's no crime in canned food, as long as the quality is good. I find canned tomatos a bit acid but, on the positive side, they are already peeled and, even though it's not a must, that improves the texture of the gazpacho, specially if you prefer to drink it (you just need to add water to the récipe).
Olibritt Thanks very much. I like it liquid as a pick-me-up and thicker as a dinner (or luncheon) soup course. I’s amazing. Don’t tell anyone but once I was on an island and craved gazpacho. Problem, only tomatoes available were cream of tomato soup. It worked💥
@@protocolofficer2629 Well, the cream tomato soup sounds like a "Jamie Oliver" version hahaha, but what can I say? I don´t think I'll ever use it but, if it was an emergency and it works for you, go for it! (but don´t call it gazpacho ;D)
Croquetas de jamon por favor
I prefer to peel a whole cucumber before adding it into the mixer.
ONIoN ! it has to be a sweet onion,(my opinion only x)
No entiendo lo de "enemy spotted". ¿Qué es?
Es una referencia de videojuegos. :) Del Counter Strike, creo. Había alguien mirando y tal.
I too had a serious problem with that lousy little knife you were using
haha
Unos cominos, el agua y por último hielos y a la nevera.
Si lo bates en una batidora de pie te quedaría más fina y la guarnición más picadita
The problem is, when I do that outside Spain (ok Italy and the south of France will work as well) it will taste like opening the water tap 😆. It lives by the quality of the ingrediances, so never try this with these dutch watery red bolas they pretend to be tomatoes. Hola y Saludos y por supuesto mucha suerte....💞
In a big tall glass not a bowl for me
Is gazpacho a soup or a drink? It can't be a soup cause it is not cooked so it must be a drink??
Don´t try to label it. Gazpacho is just gazpacho. :)
You can drink it or spoon it changing the texture with water, call it what you want.
Eso es salmorejo
What if your guest wants you to WARM the gaspacho? That request is sometimes made at restaurants.
Should we laugh or just heat it up??
quiet down
Sorry but unpeeled cucumber and no water,...what are you doing? I know you like unpeeled kiwi but this is different, please don't do that :) Saludos y ánimo desde Sevilla!!
haha I do like it rustic
Yo también hago el gazpacho con los pepinos con sin pelar, esta mucho más bueno y tiene más vitaminas.
I peel my cucumbers
As for me You guys have made Salmorejo, not a Gazpacho. Difference between them is bread. Gazpacho doesn't have it. If You put everything chopped in a bowl and let it give a juice in a frige for couple of hours then blend it You won't need bread. IMHO P.S. You make a good job with your channel! We like it)
Einh? Not really. Both gazpacho and salmorejo are very popular, which means that everybody has a personal récipe and even some regions have their own style (depens on the ingredients of the region) but the ingredients they used here are the classical ones. Bread (in fact hard bread, from a few days ago) is a must both in gazpacho and salmorejo. The only thing that I miss in this gazpacho recipe is wáter, it's a must for me because I like to drink it. The ingredients of salmorejo (the version from Cordoba, that I use) are: tomatos, (hard) bread, garlic, salt and olive oil.
Wrong. I’m from Sevilla and my family has always made gazpacho with bread (2-3 days old), soaked in water.
El gazpacho está bien, pero esos tropezones de pimiento verde crudo y sin triturar lo pueden hacer indigesto, para mucha gente.
Unos tostoncitos de pan frito con ajo por encima, y que se quite lo demás... ;)
Salud!
Tomotoes brought to meals by Turks. Andulisians and Turks are related. We Turks use tomato and onion in every meal and they took from us. This soup is the blended version of Çoban Salata of Türks. Shephards salad (çoban salatası) was made with things they can acquire as they tend sheep.
Is that lingerie line drying behind him?
What? Not a single swig of wine? I'm shattered ... :(