Cookaholics Bulletin Board

Hope you like it! I haven't made gazpacho yet this summer and am really missing it. It has either been cold and rainy or we are out somewhere. I am determined to get some made though.

Mary

Wino,

Answered a little too late ... I'd have recommended gazpacho too. If you leave out the vinegar, it can even be made hours ahead and refrigerated.

So how did it go? Were you happy with your soup choice? Details man details.

Laurie

Still recovering, patience with the injured, please! Some damn fools brought too much wine and we didn't want it to go bad...

The gazpacho was excellent. I followed all instruciton exactly but I did let it 'marinate' for about 8 hours as it was the first dish I made that morning. As we are not used to very spicy here in the great, flat prairies, I reduced the heat components by half. It still lit it up for these folks but not so much as to burn any palates or to confuse the wines. I think the limes are a perfect addition. This is definitely a keeper!! MANY, MANY THANKS!!

Glad you enjoyed the soup (I always worry when I give out recipes, don't want to spoil my street cred). Also sounds like a great party. What wine did you end up serving with the soup??? My thought would be a prosecco or rosé. Or maybe a fruity white. I usually tend to chicken out and serve beer with spicy food although my wine guy usually gives good tips when I need them.

Mary

I served a Canadian rosé but I think it might have gone better with a merlot or zinfandel - oh, the research that lies ahead

Thanks again, your cred is good in this kitchen!!

Hey Frank! I think my next soup will be atomized chili; first we prepare the standard pot of excellence, then we give it 5 minutes in the Blendtec, off to the centrifuge for separation, and finally some righteous gasifications to swirl it into a free standing foam!! What do you think?

You may need to add veal knuckles to add enough gelatin to support the aformentioned foam...I ain't gonna touch the gasification remark...