Tichi's gazpacho [José Andrés] from The Immigrant Cookbook: Recipes That Make America Great (page 46) by Leyla Moushabeck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on April 14, 2018

    I was attracted to this recipe because of the inclusion of oloroso sherry. At first I was not sure if it added or took away. However, the became more muted and the flavor really developed when this was really cold. The author says let chill for 30 minutes, but that is not enough. Allow at least several hours. That, however, is the only problem with this recipe. Otherwise, this is the best gazpacho ever! Also note, I think fino sherry would be interchangeable with oloroso if that is all you have on hand, but definitely use the sherry. I used 1.5 tsp Table Salt for 1100 grams tomatoes, plenty salty.

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