Comments on: Authentic Spanish gazpacho

By: Some Like It Cold: Healthy Summer Soups | Cooking Manager

Some Like It Cold: Healthy Summer Soups | Cooking Manager — Tue, 07 Jun 2011 14:06:48 +0000

[...] which can also be made from leftover salad, usually calls for canned tomato juice. I like this Spanish Gazpacho by Liz Steinberg, because fresh tomatoes are among the few ingredients. Bonus: How to Use Up [...]

By: Liz

Liz — Sun, 13 Dec 2009 18:55:15 +0000

My recipe is from Sra. Pilar, who lives in Madrid, and if I recall correctly, her family was from somewhere along the Mediterranean coast. I’m sure there are as many authentic gazpachos as there are Spaniards!

By: Jane

Jane — Fri, 11 Dec 2009 13:58:30 +0000

Liz,

Thanks for the info and the links. The States seems to focus on things that require electricity! That’s why I’m interested in the “strainer thingy”. (But the hand-held is still an option.) These options are great – and I see they are also good for mashed potatoes – so mashed potatoes and gazpacho (more often): here we come!

BTW, there must be many varieties of authentic gazpacho, depending on the region, as there are many varieties of paella. My Spanish cooking book, Favorite Spanish dishes, translated by Mr. and Mrs. Gonzalez, Editorial Everest (1971) includes cucumber, lemon and parsley – and no peppers. I wonder what regional variation this one is.

By: Liz

Liz — Fri, 11 Dec 2009 08:15:29 +0000

Hi Jane, a few things -- first off, I do use a hand-held blender to make the gazpacho, although it is a lot easier to clean up than a full-sized blender. As for the "strainer thingy," apparently it's actually called a "food mill". I've also found it listed as a "rotary spaetzle maker" or a "rotary salad maker." While I've never seen them in a store in the U.S., they seem quite common in Europe. Also, the food mill isn't entirely mess-free, as it has three different parts that need to be cleaned when you're done, and the strainer fills up with bits of tomato skin that you don't want in your gazpacho.

By: Jane

Jane — Fri, 11 Dec 2009 03:01:45 +0000

I’m interested in your gazpacho recipe, particularly your use of the “strainer thingy”. I don’t like the whole plug-in-the-blender thing (and that also means cleaning out all the sharp parts afterward), particularly when I’m in a hurry. Any idea who makes these? I’ve not seen one like it in the States. Do we have to go to israel to get one?