• Zayda said on Aug 11, 2007....

  i detest gazpacho. yuck, yuck, yuck, yuck, yuck, yuck!
  
  and to add to how weird you think i am, i dislike salad nicoise as well. it's a good thing it's not mr. z and me coming to visit you for dinner tomorrow. i'd starve. :(

• silverwhisper said on Aug 11, 2007....

  i would never make something for a guest that he or she couldn't eat, super z. you should know me better than that, ya doofus!
  
  [trout-smack!]
  
  ed

• Zayda said on Aug 11, 2007....

  well, then it's a good thing i have expose more of my wierdness to you and divulged my loathing of gazpacho, now isn't it. :p

• solamente_me said on Aug 11, 2007....

  gazpacho = gross
  
  I think it's disgusting.
  

• silverwhisper said on Aug 11, 2007....

  super z: indeed. :>
  
  solamente me: you know, you have the most unusual posting pattern. :>
  
  ed

• solamente_me said on Aug 11, 2007....

  Silverwhisper:  I find nothing unusual about my posting pattern.  I post rarely; in fact, I have only two.  I read more than anything.  And sometimes, I feel compelled to comment.

• silverwhisper said on Aug 11, 2007....

  that wasn't a criticism. :>
  
  ed

• Beautiful_Wreck said on Aug 11, 2007....

  Gazpacho is revolting.  

• the_infernal_optimist said on Aug 11, 2007....

  I've never had it, but my Google search indicated that I'd be open to the experience. I've only had one other cold soup, and it was fruit-based, which is most of why I disliked it, I suspect, rather than the temperature thing.
  
  *shrug* I can't really answer, but it sounds intriguing and potentially good. :)
  
  ~Infernal
  

• CreativeWoman said on Aug 11, 2007....

  I have never tried it, but don't really think I would.  The thought of cold soup doesn't do much for me.
  
  CW
  

• Mamie said on Aug 11, 2007....

  the only soup I will admit to is carb bisque from the crab shack restaurant in ocean city new jersey...now that is soup. PS no offense but if zayda says yuck, how can we allow you to serve that? :)))

• kruuyai said on Aug 12, 2007....

  ed, ed, you and your simple questions... to which there are no simple answers.  I love gazpacho.. especially when it's made the way they make it in Spain (it's not supposed to have chili peppers in it, the way they do in those Tex-Mex restaurants in Colorado.... I guess they haven't figured out that gazpacho is Spanish, not Mexican). 
  
  I used to make gazpacho with all my beginning Spanish students... following all Spanish instructions, of course.  They learned the names of all the ingredients, and all those good cooking words, like chop. slice, etc.  And they had to smell and taste each ingredient separately, including the onion and the garlic (for better vocabulary retention, of course).  And then, to show that they had really internalized the vocabulary, they had to perform certain "Spanish cooking rituals" like "touch your left shoulder with the cucumber," "dance the tango with the tomato," etc. 
  
  My very garlicky gazpacho always came out a light, adobe brown, because I didn't cheat and add tomato sauce like so many do (which, I believe, spoils the flavor), and it was a little chunky, because of how the bread crumbs processed in the blender.  One time, I was dealing with a particularly reluctant group of students, who had a bit of resistance to taking their first taste of the pureed mixture.  Then, somebody stumbled, and their gazpacho went flying all over the kitchen.  Then, it really looked like someone had thrown up all over.  I instantly served them up another bowl.  :)
  
  One question, ed... since gazpacho is basically a pureed tossed salad, isn't it a bit redundant to serve it with salad?   Or is salad Nicoise something else?
  

• cakebottom said on Aug 12, 2007....

  It all depends on what kind of gazpacho it is.  It can be, as others have said, revolting, but when it's good, it's amazing. 
  
  kruuyai's sounds pretty darn good...garlic = love
  

• silverwhisper said on Aug 12, 2007....

  BW: :p
  
  infernal: i'm quite fond of it, myself. :>
  
  CW: i dunno, i like cold soups. [shrugs]
  
  mamie: bah, it's not like i'm serving it to her! so tell me about this crab bisque that you've had--i'm intrigued.
  
  kruu: well, gazpacho has been adopted in certain latin cultures as well--although it's originallly andalusian, it makes sense that the dish would be appropriated and re-contextualized in new regions. to me, a gazpacho isn't a salad: it's a soup, and hence serving it with a salad makes sense. one does after all crush the tomatoes to make it. i maintain that it's definitely a simple question, though. :p
  
  cakebottom: garlic definitely = love! :D
  
  ed

• Suddenrain said on Aug 12, 2007....

  I've had it, and it did'nt hit the spot for me. I don't find it filling and as any liquid type meal, goes through you quickly. How bout cold pasta Silver? :-P

• lfbno7 said on Aug 12, 2007....

  You didn't ask for this, but here it is, maybe for next time.
  
  Salade d'Endives aux Noix et Olives Noires  serves 4
  
  4 endives, 2 tablespoons peanut oil, 1 tablespoon vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, fresh ground pepper, 4 walnuts broken into smaller pieces, 12 black olives pitted and quartered, 1/2 tablespoon chopped parsley
  
  Cut a conical plug from the bottom of each head of endive and discard.  Cut the endives into 1 1/2 inch lengths.  Separate the leaves.  Wash and dry them.
  
  Prepare a vinaigrette by whisking together the oil, vinegar, mustard, salt and pepper.
  
  Combine the endives, walnuts, and black olives, and toss them into the vinaigrette.  Sprinkle with the chopped parsley, and serve.
  
  From The Lutece Cookbook by Andre Soltner, the greatest chef in the Western Hemisphere in the 1980s.
  

• what.could.be.better.than. said on Aug 12, 2007....

  my mother swears by gazpacho. loves it.

• lyssa said on Aug 12, 2007....

  I don't think there's 'gazpacho' where I am from but it sounds.. good to me.

• kelly said on Aug 12, 2007....

  I fail to see how there can be anything good about gazpacho.  You know, they were a very brutal part of the Nazi party.

• beyondtheveil said on Aug 12, 2007....

  Ed- I've not eaten it so can't say anything. But judging from the comments, you have a 50-50 chance. This comment may be a little late, but perhaps you could ask if they like it? 

• Mamie said on Aug 12, 2007....

  LOL Kelly! Thanks for the laugh!
   
  Ed, crab bisque from the shore is a creamy crab soup that has a sort of sweet taste, maybe a little corn flavor, kinda buttery and nice lump crab meat in it. It is not too thick though so you can enjoy some bread with it and the only thing you will want with it is a little side salad. The Crab Shack is on the circle in somers point new jersey at the ocean city bridge. You will wait a long time for a table, so go early! Then head over to Bubbas for some good karaoke singers...they have "regulars" and they are pretty good!! let's go, people!
  ps if it gets too late, I guess we can all find out where secret lives and crash there....

• golddust said on Aug 12, 2007....

  I can't comment here.  I have not tasted gazpacho before; the truth:- I have no idea what it is.... but let us know how the dinner turns out. 

• Alyss said on Aug 12, 2007....

  I've cooked it myself and have had it inflicted on me elsewhere and I still think that gazpacho is disgusting. However unlike SuperZ is do like salade niçoise... providing that the anchovies are left out.

• Zaraida said on Aug 12, 2007....

  I hate anything with an ugly name - means it must taste ugly also!

• fearing said on Aug 12, 2007....

  I've never had it.  I don't know that I'd like cold soup. 
  

• brokenandused said on Aug 12, 2007....

  SW: we make gazpacho where i work but it is a cold salad instead of a soup. I'm assuming that our version originated from your gazpacho. Which your version is the "true gazpacho" if you will : p i don't mind it , it isn't my first choice but knowing that it's good for me, i eat it sometimes.

• pickersplock said on Aug 12, 2007....

  As with everything, if it is made well, it is delicious.  Otherwise, ewwwwww!

• silverwhisper said on Aug 12, 2007....

  suddenrain: correction, rather than salad nicoise, we served a cold antipasto salad. :>
  
  lbf: oo, that sounds quite tasty--my thanks, sir!
  
  WCBBT: i sure can't blame her for it--i love the stuff!
  
  lyssa: give it a try some time--i'd be curious to know what you think of it. :>
  
  kelly: bwa-ha-ha-ha-ha! :D
  
  beyond: they did indeed--thank you. :>
  
  mamie: well well--my thanks for the information! :>
  
  golddust: it came out quite well, thank you!
  
  alyss: [blinks] without the anchovies?! [blinks again]
  
  zaraida: so is gazpacho an ugly name to you?
  
  fearing: well, vichyssoise is a cold soup. ?
  
  b&u: i'm rather fond of it, i'll confess--what's your gazpacho like? i'm not understanding how it's like a salad, you see. ?
  
  pickers: fair enough. :>
  
  ed

• palindrome said on Aug 12, 2007....

  Gazpacho is beyond gross. It's vile.

• silverwhisper said on Aug 12, 2007....

  i've spent a goodly amount of time on SC this evening yet this is the first time i've ever encountered you, palindrome. a shame that we should meet one another in such disagreement. ah, well. but welcome to my blog all the same.
  
  ed

• kruuyai said on Aug 13, 2007....

  ed: So, you make yours chunky?  I put it all in the blender and then just garnish with chopped vegetables.  But what I meant about serving two "salads" together, is that there's basically the same ingredients in both.  My gazpacho is super picante, but not because of chilis... it's from all the garlic I throw in.  Gotta love it.

• ZsuzsiO said on Aug 13, 2007....

  I know I am late to comment here, but I just had to - I have usless information to share, and it'll make no difference to you to read: I have no idea what these foods are, never tried them, and just guessing that I would only have any of them as an appertizes if anything.
  Hungarians have a nice cold soup made out of cherries (the dark ones). It is a bit sweet and sour, and it has to be served with rich cream - yum!
  In Israel we have a lot of cold dinner parties, where we serve vegetable pies, all kinds of burekas, cheese, vegetable plates, cold pasta, egg or potato salads, and the famous dips we make: avocado, eggplant (at least 4 kinds of it), Chummus, Thina, etc... There is nothing like a nice triangle of broccoli pie with creamy mastroom sauce! Oh, and OF course, the Israeli salad is a must (tiny cubes of cucuber and tomatoes, sometimes with red onion too, in my home with mint and cilantro chopped into it flavored with nothing else but lemon, oliv oil, salt and pepper).
   
  Would any one tell me what those other foods are made out of - maybe even how to make them? I can already immagine a cold vegetable soup served in home baked bread bowls.....

• Suddenrain said on Aug 13, 2007....

  ZO, wow....sounds really good! All of it! :-o

• fearing said on Aug 13, 2007....

  I think you're just showing off now.  I've never had vichyssoise either.   {sticks tongue out at computer screen}
  

• silverwhisper said on Aug 13, 2007....

  kruu: nah, ours goes in the blender, too. but i'm confused b/c to me a salad requires lettuce.
  
  zsuzsio: no big deal about lateness or earlyness--it's all good! :> i'm a fan of hummus, and that salad you described sounds good. and you can find a few recipes for gazpacho here. like suddenrain, i too think the stuff you mentioned sounds really tasty! :>
  
  fearing: that's OK, i haven't either, but it's known to some as a cold soup. [returns gesture]
  
  ed

• kruuyai said on Aug 13, 2007....

  oh, well I think lettuce is the only ingredient missing from the gazpacho... but a salad doesn't really require lettuce... in Greece, they do Greek salads without lettuce, and then there's potato salad....

• silverwhisper said on Aug 13, 2007....

  yeah, that's true, but as a rule, i tend to think salad = lettuce.
  
  [shrug]
  
  ed

• Zaraida said on Aug 13, 2007....

  Silver, no offense.  I speak fluent Spanish, but that name doesn't sound Spanish to me.  But then, again, I've never been to Spain so I shouldn't criticize their names for dishes. 

  But besides all the above, I've a very picky eater and extremely "chicken" about trying anything new. 

• silverwhisper said on Aug 13, 2007....

  zaraida: check the wikipedia article: it's from the andalusian region according both to that and the various other things i've researched. this is supported by the mrs who with her mother went to spain (my MIL taught spanish in high school) and they were so informed there as well.
  
  ed

• Zaraida said on Aug 14, 2007....

  Thanks, Silver.  I looked it up and sure enough, there were even pictures of the dish.  But after viewing it, I still wouldn't touch it.  Ha!  I will have to remember to go on Wikipedia more often.  It has more details than Encarta. 

  That's interesting that your MIL taught Spanish in high school.  We spoke nothing but Spanish at home but my parents did read English language newspapers and watched English speaking television shows and movies.  I quickly picked up English in first grade reading.  "Look, Jane - look.  See Spot Run!"

• silverwhisper said on Aug 14, 2007....

  blame it on those wacky spaniards. :D
  
  ed

• brokenandused said on Aug 14, 2007....

  SW: i do not have time right now but i will come back with the recipe for you : ) Kay?

• silverwhisper said on Aug 15, 2007....

  take your time: i'll be here. :>
  
  ed

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