I am spanish and we never never put basil in gazpacho. Original recipe is green pepper cucumber tomato bread garlic white onion if you want olive oil salt and vinegar.

@higodebuddha9230

2 жыл бұрын

That's true. ... ...And pepper?

@marialucia9lo899

2 жыл бұрын

@@higodebuddha9230 we put, green or red pepper.

@higodebuddha9230

2 жыл бұрын

@@marialucia9lo899 ... No me refería al pimiento que obviamente se le echa... Lo que no se le echa es pimienta negra, como hace esta gente.

@MilkPudding

2 жыл бұрын

I agree. I've never heard or seen people putting basil in gazpacho. That's weird.

@marialucia9lo899

2 жыл бұрын

@@higodebuddha9230 ah ok. Te referías a la pimenta, no claro que no se le pone pimienta 😊

I am spanish from Andalucía and we never put basil on it, we used white vinegar, we put the garlic without the center ,otherwise it will came back to your mouth later on. If you put bread , you need to put it in water first. Onion is not very commun. The final colour is a nice orange colour not that one .

@yanirhaim7787

2 жыл бұрын

amen carajo!

@higodebuddha9230

2 жыл бұрын

Bueno, albahaca no se le echa, cebolla si.

@artygunnar

2 жыл бұрын

Do you mean that you make the bread wet with water before putting it in?

@miksan5822

Жыл бұрын

@@artygunnar Exactly

In Spain no one adds basil to gazpacho

Dear Gordon...it's 7.7.20 I've never had gazpacho, just always seemed too difficult. But I made your recipe, let it marinate overnight as you suggested & blended it this morning. This is AMBROSIA!! I've always loved you (& your family) but this is frosting on the cake. Thank you SO much. Please take care of your health.

@joesatana

3 жыл бұрын

if you had his recipe and you liked it, great for you, but you haven't had gazpacho yet.

I really love how Chef Gordon does not waste food in this dish. I have tried several gazpacho recipes and I prefer the ones that don't require one to peel and seed tomatoes. I don't see the point in that. Or straining it. I think one of the charms of gazpacho is, it is a soup with light body to it, not a chilled juice.

Ok so this came up in my feed and I had no clue I had subbed to this channel.... glad I did. I enjoy Gordon Ramsey’s tips ♥️

Such delicious and good looking food Gordon Ramsey ...I love you!

So simple and an ideal food on a hot day

1:06 I'm pretty sure the one he had in Spain didn't have basil or spring onions in it. I'd drop those from the recipe.

@danielh234

3 жыл бұрын

You just have to check the colour and the texture, that gazpacho is as good and accurate as Jaimie Oliver's Chorizo Paella.

@iwd1856

3 жыл бұрын

You are right. No basil, no spring onions, no crispy bread.

2 жыл бұрын

But why shouldn't you add new things? What do you get from being accurate? These chefs didn't earn their stars by going traditional

@Jose-ru2wf

2 жыл бұрын

@ you're right, it's just in this case the tang/freshness is given by the cucumber so spring onion is redundant, and the basil makes it hearty instead of tangy. Personally if I wanted to get creative, I'd try adding some sort of yogurt instead.

2 жыл бұрын

@@Jose-ru2wf these are good points. Maybe that's what Gordon was looking for. I heard there is a mango version, maybe pineapples could work too. Totally different direction though

summers are getting hotter I make for family thanks Gordon

@danielh234

3 жыл бұрын

And wait to try the real recipe, you will be amazed.

Отличный рецепт

I can't find the recipe for this gazpacho soup at his site. Does anyone see it? Can I use fresh lemon juice instead of vinegar? Vinegar triggers my IBS.

¡¡¡SUPER¡¡¡GRACIAS

Sorry for my English. The "gazpacho" was not really a Spanish dish but an Andalusian one, and as surprising as it may seem, until a few decades ago it was not eaten in the rest of the country but in its focus of origin/persistence that is Andalusia, at the same time that it was knowing in the world it was getting to know in Spain. It was a typical food of the farmers that even came to be collected as a salary right in the cereal harvests, as is attested in contractual documents until the 20th century. Its origin is remote, but we know that it comes from Roman times, although we can even suspect an earlier origin, continued in Andalusian times. Being a dish for poor people, everything that was available was thrown at it, and this could vary by season, the abundance or scarcity of a product, which has caused that there are many variants, but no canon. They are all good. Until the 18th-19th century it did not have a tomato, which contrasts with the current Andalusian custom of making it an intense red, orange in any case bearable. This is of course a cultural cliché and should not affect the taste, but for example an Andalusian would hardly eat the gazpacho made in this video, or at least seeing the brown color would show objections. Regarding the rest, indeed the cook is right wins in contrast, but this is rarely done and is not necessary, at most an hour before. Originally, gazpacho can be eaten in two ways, uncrushed, and crushed. The first made it possible to cushion more the moments of food scarcity with its humanitarian crises, since in this way it was possible to tire the jaw, or appear to be chewing something. And the second (crushed) more typical of summer, or even more dramatic, due to the lack of teeth due to advanced age or youth who also worked on the land, who knows. Until very recently and sometimes for special or personal reasons, shredding was still done by hand, but it has given way to machines that shred in a few minutes. If the vegetables are good, it will also be good, you have to have faith. The use of basil or another aromatic plant is already something very personal, which is not usual for the majority of Andalusians. At first it doesn't take if you want to learn how to make the recipe, then of course it does, try everything you have... An Andalusian would never put his hands in the gazpacho or squeeze it, I understand that it is a visual effect or a practice in the restaurant, but he would hesitate to eat it. On the use of onion Yes. Obviously yes, very common in Utrera (Seville) for example.

@epsoler

2 жыл бұрын

So far Andalucia is from Spain…. No other country

@RobotronSage

Жыл бұрын

Thanks!

@chrontoke

Жыл бұрын

Thanks for the insight, I'll be making this dish for our new menu and iv never had it yet. I was looking for some kind of substance and you provided it. 🤘🏻

@chrontoke

Жыл бұрын

In the rest of the world basil pairs well with this kind of dish. I understand why Gordon used it and added some depth to an already great dish. If basil is not authentic, is there anything else that I would be permitted to use and keep this dish authentic? Spices or fresh herbs?

@minachauhan9046

Жыл бұрын

Can add fresh coriander. I saw a Spanish chef use it in his recipe for gazpacho. Infact he also added fresh lime juice too.

Bought this from whole foods, looked up this video to watch while I drink it

A Mexican type of a vegetable soup in red stock or the woolly mammoth storekeeper in the Chowder series.

"The looks on their faces still haunt me today. I thought they were laughing at the chef, when all the time they were laughing at me! As I ate my piping hot gazpacho soup. I never ate at the Captain's Table again ..."

@solinvictus9430

3 жыл бұрын

Red Dwarf Rimmer?

@moiraswife

3 жыл бұрын

Youve left this comment on nearly every gazpacho video! 😂

Making it now! Thanks!

Lol just came from Spain it is not gazpacho, funny to see a chef of this magnitude makes things like this

Isnt this salmorejo territory with the bread?

I'll bet that would be awesome even NOT blended... Marinated overnight, and served chunky... But yeah... Gonna make this for friends this coming Sunday...

Gordon , thank you very much ! but Gazpacho with basil and onion????

What's with the 240p as the highest video quality?

Great recipe but to make it better forget Basil and remember to pass it thru a sieve before serving. Also add an onion + cumin & paprika to taste.

@epsoler

2 жыл бұрын

No cumin nor paprika…. I guess everyone add their own ingredients 🤨

Marjorie Taylor Green’s Gazpacho, looks tasty…

It's an interesting version. I would remove the centre 'seed' of the garlic as it leaves that very strong aftertaste. The inclusion of Basil is interesting and I'm staying with that. I've never seen Spring onion being used but it works OK. I'm not a keen fan of cumin so that is OK for me. However when serving I would put a few small crunchy pieces of Red and green pepper and a few croutons to make it more exciting. His idea of marinating over night along with the crispy Bread pieces is very interesting as the flavours have time to really release and mix... Time to mature.. rather like a 'Fine Wine' ..

@SunFellow941

Жыл бұрын

I always think soups look better when they are a collection of visible vegetables rather than a blended mush. Can I use fresh lemon juice instead of vinegar? Vinegar triggers my IBS.

@user-fm8ie7ll7h

Жыл бұрын

@@SunFellow941 Of course you can use fresh lemon juice, anything that has a similar acidity will do

@andydryszko2411

11 ай бұрын

Probably... on reflection.. Id stick to my tried and tested..... I would not bother marinating the vegetables overnight but I'd liquidise them in a blender and then refrigerate overnight as this gets you pretty much the same result and isn't so messy or time consuming. Forget the spring onion-use half a red onion as you'll get more of a flavour kick. Lemon juice... Well you won't be eating a gazpacho... Using sherry wine vinegar gives gazpacho it's special taste. Also when serving float finely chopped Red peppers, red onion and Cucumber with some croutons - you get that crunchiness with that raw flavour and visually it looks better. Fresh basil... I wouldn't bother to include it. Always taste after liquidising.. perhaps you need more vinegar or more salt.. this is a personal thing.. This really is for me a true GAZPACHO .. rather than a 'Ramzpacho' All the best from Chef Andy

Half green bellpepper Half red bellpepper Tomato 6 pc dice timatos 1 pc english cucumber Dice bread Some garlic slice basil Salt black pepper Balsmic vinegar

@printsandimages9154

2 жыл бұрын

No that's sherry vinegar.

@susanaescriba977

10 ай бұрын

Vinagre de Jerez y Aceite de Oliva Extra Virgen. Tomates maduros si no, no vale la pena. El tomate duro es para ensaladas.

I don't know why but the way i remember gazpacho is more red/orange than that colour. Anyway, maybe you can style it to your own taste do the colors may vary from the ingredients

@Razdasoldier

2 жыл бұрын

He said on the video that it's because he puts in more peppers than normal and some people don't put in hardly any peppers at all

I wish he would not go so quickly in his explanation He is a CHEF We respect that. But some are just trying their hands at affording his marvellous food. Cheers mate. And thanks.

I'm trying Supergirl Gazpacho chilled soup right now for the first time - tastes like %@&$%#*!!!!!!! Won't be a second time.

Basil in gazpacho, crispy bread.....no, no, no...no lleva eso. Este Ramsay inventándose las recetas!!

Why is the soup not red

Chefs add to recipes

Basil in a gazpacho??? Wtf

wow that's a first; you add all the ingredients and marinate it overnight and then you blend it?!! I have to try this method

@tmp197

3 жыл бұрын

@@user-qx6jp4cn1s Amazing!! I let it rest in the fridge for 48 hours. I then blend it with vitamixer while adding some ice cubes in order to prevent heating due to the blening. I added a little bit more of olive oil just to smooth it out

@iwd1856

3 жыл бұрын

We never do this in Spain. We blend it without marinate it. And no basil, no sping onions no crispy bread.

@tmp197

3 жыл бұрын

@@iwd1856 oh yah! None of the weird stuff. Just Sherry wine olive oil and salt and pepper. But let me tell you that marinating method works! Give it a shot.

@lepetitchat123

2 жыл бұрын

Not sure how marinating it would make a difference.

@tmp197

2 жыл бұрын

@@lepetitchat123 well why don't try yourself and see before commenting?

Basically it's a Mediterranean salad

Marco Pierre White won't be happy Gordon.

240p?

Soo... you do like vegan food. I luv you Gordon, either way.

@nikooooo7661

3 жыл бұрын

I think he likes it because it’s gazpacho and it’s good.

@whokilledjuliet6805

3 жыл бұрын

Thats because this isn't vegan food. It's food that happens to be vegan.

Shouldn't it be red ?

😋😎🙏

As long as it pays respect to the culture, that’s what matters. I get so annoyed with the traditionalists who want to criticize because one additional, non-traditional herb is added. Relax guys.

This recipe is an invention. Real Gazpacho Andalú or Sevillano (which include s onion) is not this. That said, gazpacho could be a flexible recipe IF you are clear that what you are creating is a variation. IF you call it just Gazpacho then.... you need to stick to the actual recipe. And this ain't it.

@annaselbdritt7916

3 жыл бұрын

what is the real recipe?

@utilitarianemail5408

3 жыл бұрын

@@annaselbdritt7916 I must having been trolling gazpacho recipes , because I apparently commented on a few! (Couldn't sleep, I hope that I did not come across as rude. Sorry if I did.) That said here is the actual recipe. I hesitate to give it because, even though it is a simple recipe, you need to know what the real thing tastes like before you can make a good one. And just because you try it in a Spanish restaurant owned by real Spaniards, doesn't necessarily mean anything. Unless they are from Andalusia, it probably is not going to correct either. It is a very local dish from Seville and surrounding area. 4 medium tomatoes, half a cucumber not completely peeled for color and bitterness, a green pepper, a fist sized piece of stale white bread of good quality, like a banquette or Italian , water, at least two cloves of garlic ( I put in a lot more and my wife complains about my breath) olive oil, white wine vinegar, salt. Soak the bread to soften. Put it all in a blender. taste and readjust. It will probably need more water, and more salt than you might think. Let it sit over night and re-blend before serving. Optional a half an medium onion. But then purist say it is not a Gazpacho Andaluz any more. It has be called Gazpacho Sevillano. Everyone in Seville that I know of adds the onion. The final color of Gazpacho Andaluz is closer to orange than red.

@danielh234

3 жыл бұрын

@@annaselbdritt7916 Try this, for one liter: 1 kg of really red tomatoes (he adds very few), 1 clove of garlic, half green Italian pepper ( I like not not use too much), half white onion, 1 small cucumber, some bread (Spanish style, not a baguette or sliced bread, and a bit hard from the day before), Spanish virgin olive oil like 75 cl, vinegar, 25 cl,( but this can change to your liking, like putting more or less oil) and 2 teaspoons of salt ( also yo can adjust to your liking). Put it on the blender, add some water 200cl or a bit more, filter it with a colander (we use a special one for Gazpacho called Chino, and sometimes I event don't use any colander at all if all the veggies have been peeled off, includig tomatoes) and put it on the fridge till is cold or if you are in a hurry instead of adding water add ice. We do also like to slice te veggies that the recipe has for adding it like topping to the gazpacho, like some tomato, cucumber, pepper and onion (to your liking). Chek the colour and the texture of a real Gazpacho on this video kzread.info/dash/bejne/YqRtptd-ft2cfM4.html&ab_channel=HogarmaniaHogarmania

Basil??? Whaaaaa?

basically a pulverized salad. Eat this when all your teeth are gone

No basil for sure, neither small onions (cebolletas) and no need to marinate or crush it….

OMG, could that be the worse Gazpacho recipe I have ever seen? Hahahah why didn’t you ask just 1 Spanish person for the recipe 🤣

@chad4071

4 жыл бұрын

I'm Spanish and yes, it is the worse gazpacho recipie I have ever seen, and he makes a 10 minute recipie into a 24 hour one. 🤣🤣

@riceandfool1575

4 жыл бұрын

When you add bread to a gazpacho recipe its called SALMOREJO.

@lepauvrehomme

3 жыл бұрын

Spanish Person? How does being Spanish give anyone authority to make authentic gazpacho?

@hdexotic1914

3 жыл бұрын

@@chad4071 i’m sure his tastes much better than yours

@Aryantics

3 жыл бұрын

@@lepauvrehomme are you serious?

funny how gordon ramsey got it all wrong by using red peppers...

@yanirhaim7787

2 жыл бұрын

payaso, que si se usa

I just see disappointment in a bowl

@mtemporal

3 жыл бұрын

what's wrong ?

@sweater9026

3 жыл бұрын

@@mtemporal Its served ice cold

Jrotc

240p? Really? is it 1995?

Hahahaha This is a joke. FYI gazpacho has to be red, is a fresh cold tomato soup. This brown thing I don't know whar it is, but it's not gazpacho. And it takes 15min to prepare a gazpacho: cut, blend an refrigerate it. Just that.

@piofernandez3301

2 жыл бұрын

Basil?? Why not. Try also with some choritzo & hamon serano

basil dark vinegar and pepper no!,gazpacho is orange not yellow, the traditional one has: tomato, green pepper, bread, white vinegar

The blurry video makes this a terrible tutorial. And based on the comments, not an authentic dish.

But mung we're all out of ammo

😅😅

Half pepper half tomatoes??!!! Noooooo 95% tomatoes, 5% peppers. No onions, no basil, no pepper!!! This is sacrilege

Never put basil in Gazpacho soup. Gazpacho is from Spain, not Italy

Gazpacho is mostly a cold fresh tomato soup but that thing resembles a Mexican sauce.

@lepetitchat123

2 жыл бұрын

It's a pulverized salad or a savoury veggie smoothie

Gazpacho doesnt have bread. When you put bread it's SALMOREJO

@utilitarianemail5408

4 жыл бұрын

Yes it does.

@seerattan

3 жыл бұрын

What would you know?

@utilitarianemail5408

3 жыл бұрын

@@seerattan Is the "What would you know" Comment directed to my response? If so, I give the traditional recipe below. Although I need to add, that a traditional gazpacho can be made without bread if you strain out all of the solids to make a more "elegant" version. However gazpacho originated as a way to use up stale bread, (like a lot of other recipes in Spain) during lean times. The bread acts like an emulsifier, keeping the oil, vinegar and other ingredients together. The original pre- discovery of the new world gazpacho probably was like the Greek Skordaliá

@seerattan

3 жыл бұрын

@@utilitarianemail5408 listen i am spanish and a chef for more than 15 plus years, i think i know a bit more than you.

@utilitarianemail5408

3 жыл бұрын

@@seerattan I wasn't impolite to you. so no need to call me names. (on here it doesn't show but in my inbox it says "Listen punk i am spanish...") Yo soy de Sevilla. De Triana. Y a mi no me va a decir nadie como se hace un buen gazpacho. Pa' que te enteres.

Holy cow. People get so bent out of shape over Any deviation from the traditional recipe. I’ve seen several now on KZread and most of them have variations. I guess you all should just call it cold tomato soup, or cold vegetable soup so as to not offend all of the gazpacho gestapo

Color is completely wrong, it's not supposed to be the color of hummus

wtf that gazpacho is yellow ._.

I'm kind of disappointed at the lack of Red Dwarf references in the comments.

That is hardly gazpacho, is mostly a tomato sauce. No basil, pepper or red pepper. Spring onions?!?!? Wtf!

Цвет не очень

Weird gazpacho 😂No need to peel cucumber. Never put onions nor basil...carrot is possible. Bread is also unnecessary and healthier. Better come to Andalucia 😊

Sorry…..those look like nasty tomatoes that you find in the grocery store

My girlfriend from Spain is not a fan of this recipe. Zero stars.

Sorry Dear 😕🤨😢 Horrible 👎🏻🌶

Being an Andalusian myself, let me express my concern to the way this recipe was executed. No way any Andalusian or Spaniard would eat it this way. Plus, the texture, the ingredients, the colours and the execution are poorly done. What is more, this "gazpacho" was made the American way, but not the Spanish one. Sorry, but it's a no for us Spaniards and Andalusians.

@Cradotalks

11 ай бұрын

Gordon's from the UK... not American.

sorry Gordon, but it looks terrible😅

Looks gross.

Sorry Gordon but Gazpacho is red RED ❤