Comments on: Heirloom Tomato Gazpacho with Hardboiled Eggs and Avocado

By: damnregistering

damnregistering — Thu, 02 Jul 2009 17:45:54 +0000

I tried to improvise some gazpacho with tomatoes, cucumber, habanero chili sauce, coconut milk, avocados, spinach, sea salt and olive oil. The result… absolutely horrifying, possibly the worst food I have ever eaten. Not sure what went so badly wrong, I should have stopped for taste more often

By: Uninspired by Your Farmer’s Market? Consider a CSA Farm Share! | This Primal Life

Wed, 24 Jun 2009 11:09:19 +0000

[...] may have audibly sighed the other day when I read Mark Sisson’s post at Mark’s Daily Apple about primal gazpacho. He writes, “I headed down to the farmers’ market for some [...]

By: Hart

Hart — Sat, 20 Jun 2009 05:04:31 +0000

thanks mark! made this tonight and it was awesome.

By: Keath Cole

Keath Cole — Thu, 18 Jun 2009 18:22:50 +0000

Looks like a good soup, Mark, but your plating leaves quite a bit to be desired.

By: Allen Phillips

Allen Phillips — Wed, 17 Jun 2009 23:05:10 +0000

mmm your gaspacho looks good, but when I want something with a little more “meat on it’s bones” I have a standby recipe that I rely on many nights of the week. It’s Tosca Reno’s Mega-Muscles Minestrone Soup from her latest cookbook, The Eat-Clean Diet For Men.

By: Geordie Mullet

Geordie Mullet — Sun, 14 Jun 2009 18:47:45 +0000

Great recipe Mark – I’m going to try it this week. I’ll have to try and find some quality tomatoes from the supermarket as I have no access to local produce (although I am researching local organic veg box deliveries).

Would it be sacriligeous to add maybe a bit of roasted squash or avacado?

There was an earlier comment about why no heating? Well, having spent many weeks in Spain in 40+ oC heat, the last thing I’d have wanted was a boiling hot broth!

By: Luis

Luis — Sun, 14 Jun 2009 15:37:40 +0000

Hi Mark,
Nice article. I am from Andalucia and your post is exact on every word.

A couple of notes:
- Thicker gazpacho is called “Salmorejo” and it is usually taken as a main dish (Gazpacho is an appetizer). Salmorejo is most typical in Cordoba, a province within Andalucia and the old capital of the Muslim empire.

- The most basic Gazpacho recipe you can find here is made of: fresh tomato, EVOO, bread, green pepper, vinegar (usually a lot of it) and a pinch of salt. Then, it is very common to have a side dish of chopped peppers, onions, bread, cucumbers and tomato, so that every person can “customize” this basic gazpacho.

By: George

George — Sun, 14 Jun 2009 14:15:09 +0000

Going to try this Mark, sounds like it would be most excellent with a nice piece of steak and a frosty Sam Adams!

By: Allen

Allen — Sun, 14 Jun 2009 14:10:37 +0000

Edit to above: “I’ve been able to finish even a modest bowl” should read “I’ve NEVER been able to finish even a modest bowl.”

Thanks.

By: Allen

Allen — Sun, 14 Jun 2009 14:09:27 +0000

I can’t say I’ve ever had an “excellent gazpacho.” I’ve been able to finish even a modest bowl. The peasants that invented it couldn’t afford heat? Fire? I don’t get it, I guess. It just seems like something you wouldn’t eat on purpose unless you were starving and couldn’t start a fire.

Anyway, I’ll give this version a try. I’d enjoy being shocked to find out this is yummy. We’ll see.