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Somebody Help This Poor Girl: Gazpacho

Posted on June 23rd, 2009 8:45am by Nancy Nichols
Filed under Restaurant News

She’s back in Dallas after a ten-year absence. Not only is she hot, she is too tired to make this simple, but simple summertime soup from Spain. Oh, and she wants to pick it up and take it home. Calle Doce? E tu, Dishers?

13 Comments to “Somebody Help This Poor Girl: Gazpacho”

rob @ June 23rd, 2009 at 8:57 am

Chic – NW Corner Preston/Forest next to Mercury Grill
Rawlins Nichol-Plated @ June 23rd, 2009 at 9:09 am

Lord, gazpacho is so A,B,C easy and quick to make…with or without a recipe… has a good shelf life in the fridge…and freezes well… this is not worth a ‘hunt’ like say…tres leches cupcakes.

If you get REALLY lazy, take the Rawlins plunge: dump pico, fresh or store bought ( chopped tomato, onion, garic, *parsley optional, serano and/or jalapeno peppers) de gallo into V-8 (think Tabasco and if insane a dash of Worsteshire), simmer briefly then chill, top with cilantro and an avocado wedge and chopped green onions and fresh cilantro and if feeling mad, a dollop of sour cream and sell it curbside.
emily @ June 23rd, 2009 at 9:19 am

Short Stop in Snider Plaza
La Senora @ June 23rd, 2009 at 9:41 am

Cafe Madrid!!! It’s so good. A little smoky, a little tart. Perfection!
TheBrad @ June 23rd, 2009 at 9:47 am

ooo… that reminds me… Joel made us a great batch at Dali last Sat!
Ann @ June 23rd, 2009 at 9:53 am

Just had a very nice nice version at Rise No.1 – smoother than I expected.
G. Bertram @ June 23rd, 2009 at 10:36 am

I’ve had the one at Rise No.1 and it is good and unusually smooth and refreshing – but not exactly what I would ever call a “soup” – more like a blended cucumber pico de gallo. I also had a completely different version at Maximo…very chunky, a little smoky and most satisfying. They put some lump crabmeat in the middle of mine the first time I had it which was an interseting surprise…
Margaret @ June 23rd, 2009 at 11:01 am

I vote for Short Stop in Snider Plaza. While they do have the smaller containers in the case all the time, I bet if you call them they will have a larger container ready for you when you go in there.

Yes, I agree it is easy to make, but this is so quick and easy.
Mere @ June 23rd, 2009 at 1:01 pm

I am the gazpacho seeker – Thank you so much for all the great suggestions! I’ll start trying them tomorrow and let you know how it goes. And Rawlins – I printed your easy method to keep on hand. Thanks again!
EA @ June 23rd, 2009 at 1:11 pm

Chic From Barcelona- best gazpacho hands down
Rawlins Nichol-Plated @ June 23rd, 2009 at 10:28 pm

Mere, I meant to say add chopped cucumber to pico or topping also. You can also blender the base before adding the toppers before or in lieu of briefly heating I mentioned in earlier post.
Alden @ June 24th, 2009 at 12:23 pm

I agree with Mere, Chic from Barcelona is bar far the best. Stephan Pyles and Sangria are good as well
tz @ July 14th, 2009 at 5:36 pm

If we’re going to include recipes in this mix, I feel compelled to offer this link: http://thepioneerwoman.com/cooking/2009/06/gazpacho/ This is by far the best gazpacho recipe I’ve ever made.

SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetit.

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