Are we not going to talk about that ULTRA SMOOTH TRANSITION at 7:05

Kenji, you must try "ajoblanco", it's an andalusian soup made with almond, garlic, olive oil, vinegar and salt. It becomes white when you blend it. Andalusian gastronomy is very, very rich. Salutes from Seville (south Spain).

Thanks for your homegrown videos of late, Mr. Lopez-Alt. They are my favorites of what you've put on KZfaq, and some of my favorite cooking videos ever. And I watch a LOT of cooking videos. PS - I remain gratified -- justified -- sanctified -- that we both prefer Sierra Nevada.

Shabu wants to know where all that bread crust ran off to.

Spaniard (valencian, not andalusian) here. This is like the 80% of my diet in summer.

Watching Kenji make Gazpacho while eating the chili verde I learned from Kenji last week.

So irrelevant but.. the inside of that bowl is SO BEAUTIFUL!!!! 😍 Compliments the soup perfectly!!

Love the real, homey qualities of your videos on this channel. ¡Gracias! Now off to get the ingredients for gazpacho!

Still the best food content on the tube. Love your work. Also The Food Lab is a wonderful book!

awesome mate, gazpacho has a special place in my heart ever since i first tried it as a kid. my go to summer food!

I've only recently started watching your videos and I love how informative and easy to follow they are but I also have to add that you saying 'Guys, gals, and non binary pals' at the end was such a nice and unexpected thing and I really appreciate it.

“Horse-Sweat Soup” is my new band name.

Learning that bell pepper cutting technique from your other video has made cooking so much better!

I’m not a soup guy buy this seems legit

Kenji:"It's about 10-15 minutes, depending on how good your knife skills are." Me:"Alright so that an hour of mine gone"

I don't know if there's a "cheffy " reason not to do this -- but if you cut your tomatoes in half but begin the cut next to the stem instead of in its center, you only have to remove one piece of stem from each tomato instead of two. For a gazpacho or shakshuka or tomato sauce it can really save time! In fact it always saves time.

Solid!

Looks so refreshing!!! Yum! 🤤

Great rendition! very accurate. I can confirm that on a hot summer day there's nothing more refreshing than gazpacho :-)

the vitamix tip reminds me of the first time i used one at work: “always start at the lowest setting or else it’ll explode and you’ll be cleaning that shit up.” thankfully it only happened accidentally once. the not so great part is that it was boiling hot lobster bisque.

I made this soup tonight, mostly because I had a hunk of good bread that was going stale and a ton of ripe tomatoes from the garden. I gotta say, this soup is so tasty. I didn't have exactly the ingredients, but close enough...I had a white onion, not red, I used some pepperoncini from the garden,not a green pepper, I didn't have sherry vinegar, I used red wine vinegar instead. So I was shocked when it turned out almost the exact color and consistency as yours. This soup one of the easiest and most delicious things you can make in the summer. I don't have a vitamix, I made it in my food processor and it turned out great. I grilled some shrimp and it was a perfect summer meal. I will be saving this recipe for future feasts. Thanks Kenji!

Gazpacho was the go to soup for big events at the previous restaurant I worked at. We had a set recipe we had to follow which was pretty good but I'm definitely gonna give this one a go

The horse sweat adds a nice saltiness that cannot be substituted :D

Looks amazing, I'm gonna try it.

Interesting - never heard that we have different cucumbers in the UK! I would normally soak the bread in water and squeeze it out before blending too. Plus I add a little bit of ground cumin. Chopped black olives, spring onions and hard boiled egg are also good for garnish. Agree about olive oil - can make hummus very bitter too.

For Anyone who likes cold, garlicky soups, I would highly recommend that you try Tarator, a Bulgarian soup a bit similar to Tzatziki. Basically, Yogurt, dill, minced or pureed garlic, finely chopped walnuts, a bit of lemon juice, finely diced or grated cucumbers, black pepper, and ice water. Garnish as desired with dill, walnuts, drizzle of olive oil, and ice cubes.

My favourite part of these videos is the dog getting fed in the outro montage

I've been thinking of Gazpacho puns for a solid five minutes, but I've got nothin'. Looks delicious! I'm getting that anticipatory sensation in the taste buds where my mouth expects to be able to eat what I'm making (or in this case, what you've been making). These videos are so tantalizing with the first-person POV! Fakes out my own brain.

What you've said about the soup's origins was pretty interesting, because I've heard the same thing about "pastirma" (in Turkish it's called that at least), which is a cured beef that was supposedly prepared by putting the beef under the saddles of horses when travelling, so that the heat and moisture from the horses' backs slowly cook the meat.

I added a few garlic as well, and it's so good

Hey, before this came up, I was going to make gazpacho. And I didn’t know about letting the bread soak up the veggie juices first, I’m going to do it your way! Thanks!

Some of us Andalusian people like to add some water to it, serve it in a glass and add ice so it becomes a very refreshing drink. I love to drink gazpacho on summer during lunch. Its a recipe that changes a lot depending on who made it since everyone likes to tweak and change it to their own preferences.

Looks so delicious!!

I only knew Gazpacho from Chowder for the longest time. Today i found out what it actually is.

Hey Kenji! Hi from Spain. As a hardcore gazpacho lover I can confirm your recipe is quite legit. Let me give you a tip for seasoning: ground cumin.

I have seen someone cut peppers like me for the first time im my life, but you nailed the technique.

Never heard of this before. Looks great!

Hi Kenji I like watching your videos, thanks for uploading.

Now I've seen my 2 favourite chefs, Kenji and José Andrés, make Gazpacho. I'll have to make it now.

This is easily J Kenji's biggest transition flex. Please continue the whisk puns and the reality-bending transitions.

I’ve never had gazpacho before but that’s not gonna stop me from trying this recipe hehe

First the puns (“don’t wanna whisk it”) and now the in-jokes about CharlesV lispy spanish pronunciation, you rule.

Have a great day Kenji

Hey How did Reese eat her gazpacho? *Witherspoon.* Seriously though, looks tasty Kenji!

Glad to see I'm not the only one who taps the top of their pepper mill when they're done using it to get those last few bits out :P

Love this

Mmmmm this looks fantastic

Straight from Andalucia💃

Super psyched to change up my gazpacho game!

Hi Kenji, you might never read this but you have been a massive inspiration to me to cook. I would love to see your take on making a biryani (lamb or chicken), I believe you will be able to pull it off. Thank you for your awesome content during this quarantine time and looking forward to seeing more!

i'm going to make this!

From two catalans who live in the Bay Area, thank you for sharing proper gazpacho recipe and info about it! But also in Spain we said that there ara as many gazpacho recipes as cooks, so people don't stress out that much about the ratios of the vegetables (even though you should mostly use the ones Kenji uses). I would like to see Kenji's take about paella (and also all the myths around it). Def gazpacho is my favorite soup of the summer! ♥️

Love your dog love...and food love.

This looks very appealing, especially as it is quite hot here right now 😅 My big blender is broken though, and I'm not sure if the small one will do. Will give it a try anyways!

Kenji don't give it to your neighbors, you Double dipped the spoon in the blender 😂😂😂

Yep Making it today

Thanks will try this

I'm from Spain and with 3 out of my 4 grandparents coming from Andalucía I've grown up having gazpacho several times a week during the whole summer for most of my life. I'm usually alright with your spanish recipes and I think this one is mostly good but I have a few problems with it. Don't take this the wrong way by the way love your content this are just a few pointers to make it more authentic or more like how you would find us spaniards eating it in Spain. First, culturally in Andalucía, gazpacho is rarely eaten as a soup outside of posh restaurants that serve it as an entrée. Usually it's drank as a smoothie / drink along with the main dish at home or at the neighbourhood bar you go every week. It's more like a refreshing side liquid salad. For this purpose, you put way too much bread on it. Some bread can be good because it changes the mouthfeel but it can also be skipped entirely. Salmorejo or Ajoblanco for example are absolutely always soups and made with a quantity of bread more similar to what you're serving here. Now if you want to eat it as a soup, absolutely go for the bread but to me, gazpacho doesn't make a great soup, Salmorejo is there to fill that niche way better. Most importantly, traditionally tomato & olive oil are the main flavors of the dish. I don't know how much tomato you put in because it's hard to tell on video but it looked like not enough and that shows on the colour of the end result (Though that could be because of the bread and the tomato varieties not being super red so I might be wrong here). For reference I usually use 2~2.1 KG of tomatoes for 1 spanish cucumber (about half the size of an english cucumber) and the same volume of green italian peppers (Though bell peppers are pretty much interchangeable). Following the previous point, it looks like there is not enough olive oil. But again, you're making a small amount and it's hard to tell on video. For those 2 KG of tomatoes I usually drop 2/3 of a cup of olive oil in and around 1/5 of a cup of sherry, other vinegars are okay just don't use balsamic it turns the gazpacho a nasty colour. Of course you need to choose a variety of olive oil that isn't too bitter or hot, else it kinda ruins the whole thing. With the same idea that tomato & olive oil are the main flavours of the dish, one whole onion and three cloves of garlic might be too much, specially for this small amount of gazpacho. Though it will depend on the strength of these ingredients I wouldn't put more than half of that amount, and you can skip the onion entirely that's just up to preference some people do put a bit of onion in some don't. The technique is good though, if you're using it for drinking as I said you might want to add some water to it. Also gazpacho is something that gets better with time (to a certain point), letting the salt & the vinegar do their job on the veggies is a great idea so it's usually advisable to make it ahead of time, we would make it early in the morning after coming back from shopping or prepare to be drunk the next day. It might separate though, so just stir it again.

Hey Kenji, as a spanish person I think you did a good job 👍 (even though that's a salmorejo lol)

Kenji, you’re the fricken man.

lol loved that sign off. i think i might have to borrow it

Finally, been waiting for this one, th, :)

Mi comida favorita :)

Where I live is very common to put also a little bit of cumin. It gives such a nice touch.

I made it a month ago for first time. Very refreshing but found mine very acidic and to avoid if reflux is a problem for you

First like, and Kenji man I love your videos

Kenji, congrats for one more excellent video. Just something to point, from a southern spaniard (from Seville): classic Andalusian gazpacho contains no bread. Contrary, "salmorejo" is the tomato soup based on bread. Salmorejo is normally eaten with cubed boiled eggs and diced ibérico ham. Gazpacho is more liquid, and normally is drank (no spoon as it should be required with salmorejo). Of course, everyone can make it his/her own way. Your videos are amazing!

Thank you for this video. I'm not sure I'll use up decent FG bread on this, but if I have left over home made, that might go into this :) .

“Go back to Russia!!” - Barney Gumble

In Mexico we make gazpachos with Mango, cucumber, watermelon, and jicama. Along with some lime, chili and other spices.

Hello Kenji, have you ever tried the swedish dish called "Kålpudding"? If you haven't look it up and give it a try, it's cheap food that is really good. Historically we made it up simply by using what little things we had in harder times :)

I had to add a little bit of water to mine because it was too thick, but the flavor was A+ I guess it depends on the water content of the veggies you add.

Not sure if anyone has mentioned it, but the bread crust can be turned into croutons for garnish. Try Gazpacho Manchego next, I've never known why two dishes that are so different have the same name, but it might have something to do with what you said about the original saddleback gazpacho.

I miss this kitchen. It’s weird being attached to a place I’ve never been before 😅

Made this today and damn fam it was fire!

If you want better flavor from your gazpacho, you just need time and a weight. I put all the veggies and salt in a bowl, covered with film touching the veggies. Then I put a pan filled with water on top of the film as a weight and I leave it in the fridge overnight. If you do it this way there will be no need to use the freezer, mechanical pressure and salt will work perfectly and the flavor will be much brighter and fresh as a result

Made this right away and loved it so much I plan on making it again next week! Two questions: If you make a large batch and freeze it how will it taste thawed? Can I use “slicing cucumbers?” Are they too watery? How picky should I be about the cucumbers I use?

Your intro is the best Kenji. No effects or that kind of stuff. Just your face popping up from the bottom of my screen.

Love the real POV cooking reality show. What kinds of caramea are you using?

I made this. Best Gazpacho I have had since the Lincoln Road Cafe in Miami Beach closed. Wow. Does anyone ever put carrots into gazpacho?

You could fry up the bread crusts an use for garnish for some textural difference

Just be careful not to serve it at room temperature, could burn your guests' lips pretty bad.

Kenji this fantastic, but even if you don't feed him in the video we need more shots of Shabu, he's too cute.

Thanks for the show, it's great! I normally would add much less of the pepper, cucumber and onion, since I find that their strong flavours can become very dominant. What do you think of versions that use fruits (like watermelon or cherries) as well?

Is it cold enough right after you blend it? Or does it need to be refridgerated?

Your record collection is very “meat & potatoes”, Liz.

What is the best / easiest way to core tomatoes? I've seen you struggling in the video, and I am having a hard time myself when it comes to getting rid of the white stuff in the core...

I cant really watch this and not think about "Red Dwarf" and Rimmers last words. And that was my first encounter with the word Gazpacho.

Woooooo

I can confirm from experience that if you blend too much a good olive oil the result will be inedible.

Hey Kenji! What pepper grinder do you have? I need to get one!

I'm back to work next week but the building will be one way with no access to the kitchen, microwave, fridge, or staff room. Been wondering what food I can make for lunches that doesn't need heating. Bingo.

Funny I just made gazpacho the other day but mine was quite different - I prefer the chunky kind.

Hey Kenji! How long does the soup last in the fridge and does the olive oil separate while sitting? It is ok to just blend up the leftovers?

Hi Kenji, any recommendations for a good all-around sherry vinegar? The Serious Eats article from a few years ago, not written by you, has great suggestions for various types, but it's hard to know which is the most adaptable to the widest array of uses. (Also can't quite make out which you're using here).

The idea of a cold soup sounds strange, but damn thats a fine bowl of gazpacho👌

We call it salmorejo, gazpacho is when it is not with bread. I love the cheap Mercadona gazpacho. A staple in every spanish house.

Would you recommend that salt box? Seems convenient, do you know where you got it?

I made this (your recipe!) and my wife kept insisting it was just a tomato bisque rather than gazpacho. Can you please tell her she's wrong? Thanks Kenji!

Can you make batirik, ist turkish and also Something Like a cold soup