Was your version like this at all? All the gazpachos I have eaten were blended.

@@margariteolmos3457- Both are good. It depends of the region (in Spain) you’re in.

Ditto on the knife skills.

funny you said this so i have a juicer so what i did was mix carrots tomatoes and celery and made that as a juice very good lot less salt too GO JULIA

I've always used V-8 also. Love it the best.

That’s what I use. My family grows tomatoes.

Ok, we couldn't wait until tomorrow and we love it. ❤️

Gazpacho in a chilled bowl/glass is literally summer in a soup. I prefer the blended version, so if you don't like it chunky then try putting it in a blender!

@@MarcusRPe sounds wonderful!

I love triggered Europeans-your tantrums literally make my day

​@@yonce3431 You've triggered no one but yourself 😢😂😊

Although I agree with you Gerard as I lived in Spain for many years and know the real stuff. I was taken aback by the use of an onion and the lack of any olive oil. As I'm sure you know gazpacho is drank from a glass more so than in a bowl in Spain but I hear that's changing as well. That being said, this recipe does intrigue me a bit. It's more like a Mexican shrimp cocktail without the shrimp than a true gazpacho. But, I have no doubt it would be good on it's own right, although not authentic. I made gambas al ajillo last night and have a few leftover. Tonight I'm going to tweak this version and bring it to Mexico to use up the shrimp in the process. Using Clamato instead of tomato juice, diced jalapeno as well as lime and cilantro (we do still have leftover french bread and the shrimp's garlic olive oil for dipping as a sort of tapa).

I love gazpacho and the last time I went to Spain my son and I had it almost twice a day. It varied from place to place, in some it was all liquid and in some it was part liquid and part chopped veggies. I personally blend half the veggies and would never use canned tomato juice.

@yonce​3431 Really? That "literally" makes your day? That's the saddest thing I've read today. Poor you. If that makes your day? WOW! Doesn't take much does it? Pathetic.

I love a little diced avocado as a garnish on mine.

Ooooh, nice add! I'm gonna have to try that.

Gazpacho Andaluz which is from Spain.

Why?

I was waiting for a reference to the Gazpacho Police. :-)

@@davesvoboda2785 I Just couldn't help myself. :)

Here's the next step. An actual Spanish recipe for gazpacho from Spain Mari’s Gazpacho Andaluz This is an absolutely authentic recipe for gazpacho from the southern region of Spain known as Andalucía - it’s my wife’s - she’s from there. There is nothing better than this on a hot summer day to cool oneself off (preferably at a beachside café in Chipiona…one of my best memories of having this with my wife). Although gazpacho is categorized as a “cold soup” it is actually more of a drink. In real “street Spain” it’s served in glasses, never in a bowl with a spoon, at least in Andalucia. To consume it any other way would be the equivalent of eating a NY pizza or hot dog with a knife & fork with pinkie up, while wearing a monocle, tuxedo, top hat and a bib. It’s just not done! The key to good gazpacho is using the best vegetables, especially the tomatoes, combined with a balance between the garlic (should be in the background - not overpowering), oil (more of a richness than a taste), vinegar (very slightly in the forefront but not overly so) and salt (to round-out the palate). Ingredients: - 2 lbs. good ripe garden tomatoes peeled & coarsely chopped (@ 5 to 6 large tomatoes) - 1 green pepper seeded, coarsely chopped - 1 medium clove garlic, coarsely chopped - 1 medium cucumber peeled and chunked into ¾” cubes (save one-quarter of the chunks for the puree) - two 1” thick slices of 2-plus day-old french bread, broken into small pieces - @ ½ to ¾ cup extra virgin olive oil, to taste - @ 1½ to 2 Tbsps. sherry vinegar or red wine vinegar, to taste - salt, to taste - ice-cold water (strained) Equipment: - immersion blender (preferred), or standard blender or a food processor - large pitcher Preparation: Completely puree together tomatoes, one-quarter of the cucumber chunks, pepper, garlic, bread and olive oil. Then slowly add the strained ice-cold water while continuing to blend until you’ve reached the consistency of very slightly thick soup (think slightly thicker than a canned tomato soup). Stir in vinegar and salt to taste. Add remaining chunks of cucumber whole and chill gazpacho to the temperature of ice water. Serve in tall glasses with sides/tapas of paper-thin sliced Spanish jamon or Italian prosciutto, thinly sliced Manchego or Asiago cheese, non-pitted Kalamata olives from the deli self-serve (not jarred), and small crunchy breadsticks known as “picos” (Shultz Sour Dough Pretzel Bits from your local Dollar Store are a good substitute). Buen provecho!

@AmericasTestKitchen1 thanks for contacting me regarding the microwave. I have watched your program for years.

Use real tomatoes.

I always think of it as a salad in a blender....with more salad as a garnish on top, if you like. Julia's version is more salad (solids) than soup, and also looks delicious.

If you eat this, you still will never have had gazpacho.

@xAppAmericasTestKitchen-pk3de For REAL, HOW???🤩🤩🤗🤗💃🏽💃🏽💃🏽💃🏽💃🏽🙏🙏🙏🙏

Cilantro's a Mexican thing. In Spain (I lived there for many years) if they were to put anything green as a garnish it would be flat leaf parsley. This is actually not gazpacho but it does stand alone in it's own right as a variation on the theme.

@@slclark209 Es una broma

​@@Engel_Xp No tanto. Hice cóctel de camarones a la mexicana usando la receta como base. Las cosas estándar, Clamato, ketchup, jalapeño para el pimiento verde, etc. :-)

I'd use lemon juice , not wine .

@@richardg8651 thanks for the tip...

Nope. The gazpacho police will come over and arrest you if you don't follow the recipe EXACTLY! 😊

😂

@@chrisdonovan8795- Yes you can, but without them it’s not the same thing. (But is also good)

"Kisses fingers " is called "chef's kiss"!

@@tereyes5633 😅😅 Were I a chef I'd do that 😉 My mum was a chef. I should use it to remember her! *chef's kiss* There. That feels better.