Gazpacho Paired With Pineapple Carpaccio, Pomegranate & Vanilla Salt By Gordon Ramsay
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Date: 2019-05-31
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Comments and reviews: 9
Maria PSalamanca
It looks delicious but Im from Spain and here Gazpacho looks redder. I think that maybe you should add a pair more of tomatoes ( is just an opinion). Like my mom says: El Gazpacho es como comer un tomate crudo con un poco de alegria(Eating Gazpacho is like eating a raw tomatoe with a bit of happiness)And we usually use bread that were bought two or three days earlier.
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It looks delicious but Im from Spain and here Gazpacho looks redder. I think that maybe you should add a pair more of tomatoes ( is just an opinion). Like my mom says: El Gazpacho es como comer un tomate crudo con un poco de alegria(Eating Gazpacho is like eating a raw tomatoe with a bit of happiness)And we usually use bread that were bought two or three days earlier.
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snake698
That gazpacho looks too thick and, at least judging by colour, lacks tomatoes. Might be the spring onions though, we dont use that in Spain generally. We dont marinade either, but I might try that out sometime. EDIT: That looked more like salmorejo to me, which is a thicker, softer version of gazpacho, to make an analogy
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That gazpacho looks too thick and, at least judging by colour, lacks tomatoes. Might be the spring onions though, we dont use that in Spain generally. We dont marinade either, but I might try that out sometime. EDIT: That looked more like salmorejo to me, which is a thicker, softer version of gazpacho, to make an analogy
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M Yasmir Santiago
Where is this gazpacho from? Spain? In Puerto Rico, our gazpacho is just a simple salad of avocado, onions, hard boil egg and codfish mixed together with a little bit of olive oil. and bon appetite Maybe put it inside some fresh oven bread and some black coffee on the side. delicious Lol
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Where is this gazpacho from? Spain? In Puerto Rico, our gazpacho is just a simple salad of avocado, onions, hard boil egg and codfish mixed together with a little bit of olive oil. and bon appetite Maybe put it inside some fresh oven bread and some black coffee on the side. delicious Lol
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Manuel Villanueva Martínez
I think he missed one important step preparing the gazpacho. After blending everything, he had to pass everything through a strainer in order to get rid of the peel and seeds. The proportions of the ingredients is another story (every master has his own trick)
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I think he missed one important step preparing the gazpacho. After blending everything, he had to pass everything through a strainer in order to get rid of the peel and seeds. The proportions of the ingredients is another story (every master has his own trick)
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Rori Huang
Keep up the good work Gordon I just love watching your recipes and I have been watching them since I was little. I am. years old and it so much fun to be inspired by famous chefs who are experienced. Especially at a Young age,
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Keep up the good work Gordon I just love watching your recipes and I have been watching them since I was little. I am. years old and it so much fun to be inspired by famous chefs who are experienced. Especially at a Young age,
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Zaine Ace - Gaming
Just to say. I only eat the most basic food you can say(or the poorest). Salt and rice im being honest and im not joking. How do i have access to internet. Youtube is free in PH. Doesnt matter. To anyone though.
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Just to say. I only eat the most basic food you can say(or the poorest). Salt and rice im being honest and im not joking. How do i have access to internet. Youtube is free in PH. Doesnt matter. To anyone though.
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arisanaomi
Is a traditional gazpacho supposed to be blended into a uniform consistency? In high school in a food class they taught us to make it really chunky. It was almost like watery salsa. The one Gordon made looks much better
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Is a traditional gazpacho supposed to be blended into a uniform consistency? In high school in a food class they taught us to make it really chunky. It was almost like watery salsa. The one Gordon made looks much better
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Kris A
In Kitchen Nightmares, I suspect theyd store the Gazpacho for 6mths in a dark, cold room, (without a label, microwave it, serve it in a dirty, cold, chipped bowl and still have the audacity to charge a small fortune.
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In Kitchen Nightmares, I suspect theyd store the Gazpacho for 6mths in a dark, cold room, (without a label, microwave it, serve it in a dirty, cold, chipped bowl and still have the audacity to charge a small fortune.
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Nikki White
I love that you said to leave the seeds in the cucumber There is is so much flavor in the cucumber seeds. My 15 year old daughter and I will be making this for sure. It contains some of our favorite ingredients.
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I love that you said to leave the seeds in the cucumber There is is so much flavor in the cucumber seeds. My 15 year old daughter and I will be making this for sure. It contains some of our favorite ingredients.
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