How to Make Gazpacho - Fix my Recipe

Thanks for stopping by fixmyrecipe.com, Chef Billy Parisi here and you know the routine already. You email us the recipe and I fix it for you. Our next fix goes to Brett Kelly of Atlanta, Georgia. He sent us a very old and traditional recipe for Gazpacho. Now, don’t get me wrong Brett, I love all traditional recipes but I can definitely see how you’re not getting many flavors from this Gazpacho. All right Brett, this recipe does have a lot of ingredients so you’re going to need a bigger bowl, add all in ready. Some peeled and diced tomatoes. Our next step is simply a bowl of vegetables which includes one cucumber seeded and chopped; red, yellow, green peppers seeded and chopped; one red onion chopped, one Serrano pepper that is also seeded and chopped. And we’re simply going to add this right into our mix here. And Brett, to start off for a little more flavor, we’re going to add a red wine vinegar. All right Brett, don’t forget this is a soup and right now it’s extremely chunky. So, we have set aside a little bit of tomato juice. We’re going to add it to qualify it a little more. All right Brett, now next is to blend our ingredients. You can use a blender. I have a Burr Mixer. I prefer to use that because I like my soup to be a little bit chunky. All right Brett, this is the perfect consistency, not too chunky, and not too liquid either. What we’re going to do now, what your recipe didn’t call for is lots of seasonings and lots of herbs. All right, the first herb, we’re going to add a cilantro. Don’t forget gazpacho is a Spanish recipe. Next, just a little bit of parsley for color. And a little bit of fresh chiffonade basil. And we’re simply going to stir that in. All right Brett, and for a little more seasoning, something else I like to use, just a little bit of Tabasco, just for a little extra just uh! All right, the most important part next is salt and pepper. Remember, season once, taste twice. I cannot reiterate that enough. A lot of people want to over season. We’re not going to let that happen by tasting twice. Some fresh ground pepper and next, some Kosher salt. All right Brett and for a little extra flavor, we’re going to add some extra virgin olive oil to our mix. All right Brett, we’re going to put this in the refrigerator and let it chill for an hour and give a little taste. All right Brett, our soup has been in the refrigerator for about an hour. This is going to make it nice and cold and also give it a chance to release a lot of those flavors. Let’s pour it in our bowl and give it a little taste. A little bit or more than that, I’m kind of hungry. And because I want to razzle dazz on myself, I want to fill it with a little green design because I think it looks nice. Doesn’t that look nice Brett? A little taste this actually. Brett, just a flavor explosion in my mouth right now, this is so good! Remember the couple of things that I showed you. Use some red wine vinegar, pound a full of herbs, little cilantro, basil, little bit of parsley. Don’t be afraid to season salt and pepper. And for a little kick, some more Tabasco sauce and very important ingredient as well, finish with extra virgin olive oil. Remember, fat equals flavor. Brett, thanks so much for writing in. I know you’re going to be very pleased with this gazpacho. And remember, when you’re done watching this, go to our library, full of videos where I fix recipes for people just like you.