How did you know we have an abundance of tomatoes flourishing in our garden atm. This will be a pleasant change from bottling relish by the bucket full. Thanks for another timely recipe Nagi:)
Sorry off topic. Ever since I found your creamy lemon sauce for fish I have been a big fan of yours. It's an ideal sauce for anything bland like chicken as well as cheap white fish. I use your channel almost like a cookery book, trouble is I usually end up making something different. It's expensive and difficult to locate fresh herbs in the UK so I have to use dried a lot. I never know how much to use though but so far there have been no disasters. These high profile chiefs are mostly absolute rubbish compared to you, they just live on their reputation. Where they got it from I have no idea.
I’m going to clean out my crisper drawer and take my Magic Bullet to work tomorrow. Gazpacho for one, for lunch with a toasted, cheesey English muffin. Thanks ❤
No onion, no water at the end... Pepper is a bit unnecessary, but it't not really important, just optional. This recipe is PERFECT, and I'm talking as a Spanish frustrated with other Spanish people's approach on this recipe in other videos! xD
@@eeveedee3702 cold of course but Nagi lives in a very warm climate and it is hot here now so we love cold soups. I guess if one does not like cold soups one can always heat it up. Other ideas for cold soups is sour cherry soup, we add past and cream to it, or cold beetroot soup with yogurt, plenty of dill chopped cucumber, radishes and hard boiled egg. Delicious.
Gazpacho needs to be made with very ripe summer tomatoes and eaten cold to room temperature at most. It's not really a soup, just blended raw vegetables.
@@GavinTheEnchantedHunchback Wow, I just watched his video recipe prompted by your comment. The end result is a most unappetizing thick and green porridge 🥴. Given the amount of BASIL (!!) he used, one can only imagine the taste is no better.
@@a.s.6685 Is chef Dani Garcia Spanish enough for you? Andalusian enough? Does he have enough Michelin stars? Let's have a look at his recipe: "Para que tengamos un buen gazpacho es necesario que pongamos alguno de los ingredientes **a macerar**...Esto lo mezclamos bien y lo dejamos en la nevera **mínimo un par de horas**." Guess what else he doesn't do? Peel the tomatoes.
@@GavinTheEnchantedHunchback There's a difference between un par de horas and 24 hours. Guess what? He STRAINS the mix at the end to remove the tomato skin and seeds. It's most unpleasant as well as inelegant to be chewing them while drinking gazpacho, whether in a restaurant or at home.
Not necessary (and indeed not normally done) for the capsicum, but definitely so for the tomatoes. Alternatively, you can strain the blended vegetables.
@@GavinTheEnchantedHunchback Again, Gordon Ramsey is not a reference regarding Spanish cuisine... in addition to his legendary "talent" for Asian dishes 😅😅. Following your comments, I actually watched GR's video recipe for gazpacho. It's even more disappointing than I anticipated 🤢; in fact it's the worst "gazpacho" recipe I have ever come across.
@@a.s.6685 I've given you a Spanish reference in Michelin-starred chef Dani Garcia who doesn't peel the tomatoes and who also macerates the ingredients. Now what do you have to say? Let me guess - more lame emojis?
