Comments on: Cuisine from Spain podcast no. 8 – Gazpacho

By: Ben

Ben — Sun, 06 Aug 2006 15:13:53 +0000

Sometimes I stick it into the freezer for 1 hour or a bit more so it gets really cold. But I’ve never frozen it completely, so I can’t tell you if it works fine.
However it is so delicious and refreshing that it won’t last more than a day or two and for two days you can keep it perfectly in the fridge.

By: D. B.

D. B. — Sat, 05 Aug 2006 03:35:04 +0000

Can you freeze this for use later? Most of the ingredients can be frozen without blanching individually. Just wondered if anyone has tried this?

By: Marina

Marina — Wed, 02 Aug 2006 15:52:36 +0000

Commonly in Spain wine vinager is used. But you also find people that use Sherry vinager or even the Italian balsamic one. For Gazpacho and Salmorejo I like using strong dark wine vinager but with caution as if you use too much it kills the tomato and garlic flavours.

Regarding cucumbers, the Spanish variety is different from the Holland Cucumber which is the one that is mostly used in other European countries. It is shorter, it is light green even a bit yellow if they are too ripe and the skin is rougher.
You can check a pick in the following link.
http://verduras.consumer.es/imagenes/fotografias/pepino/01.jpg

By: Christopher Sorensen

Christopher Sorensen — Wed, 02 Aug 2006 14:56:56 +0000

Greetings from the States. Just to clear up some cucumber issues. In the States the long cucumber goes by many names: English Cucumber, Holland Cucumber, Hothouse Cucumber or as it is usually referred to as a Seedless Cucumber. These have been specically bred not to have seeds (which are difficult to digest and some say they cause gas) and they contain less water. Our regular variety of cucumber should be sufficient. My question is with use of vinegar. When you vinegar I assume you mean white wine vinegar, although I know in Spain sherry vinegar is used a lot, am I correct in assuming this?

By: Ben

Ben — Wed, 28 Jun 2006 22:21:22 +0000

I have to do a little bit of research in ajo blanco as I’ve only done it once in the past, then I’ll do podcast on it if you don’t mind waiting a bit.

By: Rene Rodriguez

Rene Rodriguez — Tue, 27 Jun 2006 05:07:03 +0000

This is one of my favorite dishes. Thanks

By: Jen

Jen — Sat, 24 Jun 2006 20:36:53 +0000

Do you happen to know a good recipe for ajoblanco? Thanks!

By: tania

tania — Mon, 12 Jun 2006 17:30:52 +0000

Thanks for the response. I did make the gazpacho with seeds and all but my blender must not be as powerfull as yours to break all of the seeds. Even with a bit of seeds it was still wonderful and maybe next time I make it I will buy a mouli so that I can get a smoother consistensy with no seeds. It’s finally feeling like summer so I look forward to keep making Gazpacho.

Gracias Marina y Ben por las magnificas recetas, simples pero muy deliciosas, y gracias por todos los podcast.

By: Tim

Tim — Sun, 11 Jun 2006 13:49:05 +0000

We finally had the weather for gazpacho this weekend. It was delicious! Thanks so much for the recipe.

By: Ben

Ben — Fri, 09 Jun 2006 07:05:32 +0000

It all goes in, seeds and all!