Golden State Gazpacho – Food Wishes

Golden State Gazpacho – Food Wishes

hello this is chef john from food wishes
comm with Golden State gazpacho that’s right I am very excited to be showing
you this extra sunny version of everybody’s favorite cold summer soup
and not only is this extremely delicious and incredibly gorgeous it’s also super
easy to make as long as you have a blender and if you don’t have a blender
even better since you’ll call a friend it does have a blender which will create
a situation known as a party waiting to happen so with that let’s go ahead get
started by reviewing our ingredients beginning with the star of the show some
Sun cold cherry tomatoes which are just bursting with sweetness and vine ripened
tomato flavor and along with a few regular cherry tomatoes are gonna
produce this soups amazing color and then we’re also going to need a little
bit of onion and a clove of garlic as well as an orange bell pepper which we
will only use half of which brings us to our secret ingredients
a couple ripe peaches which we’ll peel before cutting up and then last but not
least some English cucumber which we will also peel but not because of
anything having to do with the flavor we just don’t want that dark green skin
screwin up our color in case you’re wondering we do not have to remove the
seeds for these but anyway I’ll go ahead and peel the rest of that and the
peaches off-camera since nobody logs on to YouTube to watch
peeling then once we have everything prepped we’ll toss it in a blender and
go slow with the tomatoes otherwise you’re going to be chasing those all
over the kitchen and then what we’ll do once all our fruits and vegetables are
in is go ahead and season this up with a generous amount of kosher salt a little
bit of ground cumin and then three or four or five shakes of cayenne and then
we can finish this up with our liquid ingredients which will include a couple
tablespoons of white wine vinegar or champagne vinegar or sherry vinegar or
even rice vinegar we will also squeeze in the juice of one
lime followed by a little bit of olive oil and then last but not least about
one cup of cold fresh water unless you want yours thicker in which case leave
that out or conversely if you want a thinner go ahead and add more but either
way once that set we’ll go ahead and blend this smooth starting off kind of
slow pulsing it on and off so as not to splash it everywhere and
then as usual we’ll go ahead and finish up on high speed and then once that has
been successfully processed I highly recommend we strain this rice uncle
cherry tomatoes are famous for their intense vibrant beautiful sweet flavor
but they also have very very tough skins so we’ll go ahead and pass this through
a mesh strainer which as you can see is gonna trap most of that along with the
seeds and then if we want we can go ahead and grab a spoon and give this a
taste pop we don’t necessarily want to judge it yet or just a seasoning since
at this point everything is at room temperature and we’re gonna serve this
ice-cold and it’s a proven scientific fact that room-temperature things do not
taste the same as ice-cold things so what we’ll do is wrap this up and pop it
in the fridge for at least three or four hours or until very very very cold okay
one of the only ways to screw up against Pacho is to serve it not super cold but
once it is muy Frio we can go ahead and unwrap it and then give it a thorough
stirring since you’re probably gonna have some clear stuff on the bottom and
some foamy stuff on the top but after a brief agitation you’ll see everything
will come together beautifully and you’ll be looking at one of the most
beautiful cold soups of all time and now that it’s ice-cold we can finally grab a
spoon and give it the official taste and then adjust if need be and it’s almost
always going to need some more salt which mine did as well as a couple
shakes of cayenne which it didn’t need but add it anyway and that’s it once
we’re happy with this we can go ahead and serve it up and garnish it any which
way we want which for me is going to be with some finely crumbled feta as well
as a little bit of diced fresh peach and then finally a little touch of finely
and freshly sliced basil and while I think these toppings pair perfectly with
this there are so many other things you could use I mean you are after all the
Hector Comacho of this surprisingly macho gazpacho so feel free to adapt
this to your tastes but personally I think the fatted peach and basil really
are a knockout with this especially if we finish this off a little kiss of
cayenne and that’s it let me go ahead and grab a spoon and that my friends is
one of the most delicious most interesting most refreshing and visually
stunning despachos you will ever have mmm
no mistake despite the addition of the peaches this really is 100% savory in
fact if you forced your guess eat this blindfolded which we don’t recommend but
if you did they would swear they were eating a regular gazpacho and a very
exceptional one at that and by the way if the thought of adding peaches and
stuff like cucumbers and peppers and tomatoes seems weird well it really
shouldn’t since tomatoes are actually a fruit also
has everybody who’s ever been stuck next to that guy at a cocktail parties
already heard you know the same guy that gets upset when you say preheat the oven
instead of heat the oven yeah that guy but anyway the point is that subtle
sweetness from the peach is what I think makes this soup so extra special I mean
really I shouldn’t be this excited over a cold soup and yet I am so please go
out and find some Sun gold Tomatoes and a couple ripe peaches and of course a
blender and then give this amazingly beautiful and uniquely delicious
gazpacho a try soon so head over to food wishes comm for all the ingredient
amounts of more info as usual and as always enjoy you you


  1. I did something similar last year when we had a lot of produce from our garden I didn't know what to do with. so I blended tomatoes, cucumbers and peppers together and added some ranch dry mix to it and drank it like a V8 without straining. tasted pretty good when I figured out how much to put in of each ingredient to my liking. easy way to get some veggies in you and an easy, refreshing snack/drink in between meals.

  2. I feel so foolish. I always thought gazpacho was soup that was cooked and then chilled. I didn't realize it was raw. DERP

  3. And for anyone asking: To finely crumbled feta, buy a chunk of feta and FREEZE it, and either shave off bits from the big block with a knife, or use a cheesegrater. Bet you never thought you'd use a cheese grater on Feta and think it would ever be a good idea!

  4. Came here because of gazpacho from chowder, found a pretty interesting recipie i didnt expect. Great work as always chef jon. Remember, you are the grande nacho, of your ice cold gazpacho.

  5. Chef John, I bet you people would watch a "how to clean and prep <insert item here>", video. My sister is always asking me… do I wash this and how since she's doesn't realize that most vegetables grow in dirt and bugs live in dirt, are picked by people who don't have the ability to wash their hands or the luxury of sanitizer, and are touched in the store by people who REALLY don't wash their hands.

  6. Nobody logs on to youtube to watch peeling – I don't believe you understand the depths of my depravity Chef John.

  7. Coming from your baklava video, is it possible, if you haven't already, for you to explain your speaking style? I'm seriously curious if you are doing this as a joke or if this just the way people in your region speak. I really need to know.

  8. Inner monologue: "yes! Chef John is here to give me more of what I love… Peeling pornograph…………. Wait.WHAT?!… There is no God!"

  9. I'm not from California, but all of my experience with Calfornia tells me that if you're going to name something after California, it should have avocado in it.

  10. I have been watching your videos for so many years and now I have a YouTube channel. I just have one question, is it the type of microphone you use or post production that makes your voice sound great? Thank you so much, and still enjoying every one of your videos ๐Ÿ™‚

  11. Hey Chef John! I love your videos! I was wondering if you could make Sopa de Fideo? It's one of my favorite childhood dishes. That's my food wish!

  12. Perfect for this time of year. Looks so yummy and refreshing. Gonna have to give this one a try since I have all the ingredients. Thanks for another great recipe!

  13. On fire? I haven't watched any of the last 5 videos because they all looked unappetizing. I clicked thru this one, and am still not enjoying it. It's not you, it's me.

  14. With this quiz Find Out What Kind of Eater You Are Based on How You Make a PB&J Sandwich Hhhhhh

  15. ๐Ÿ˜๐Ÿ’•๐Ÿ˜๐Ÿ’–๐Ÿ’–๐Ÿ’ž๐Ÿ‘๐Ÿ’—๐Ÿ˜‹๐Ÿ˜‹๐Ÿ‘

  16. Adding this to the try list. Funny how the "tomato is a fruit" pedants never seem to mention the other culinary vegetable/botanical fruits like zucchini, chiles, and green beans.

  17. Hi, Chef John! Would you please make an Ohio Valley style pizza, including the sauce (which is somewhat thin, subtle, and a little sweet)? There's only one other recipe for this style on Youtube; that video is old and it doesn't feature a sauce recipe. Thanks for all the great recipes, especially Chicago style deep dish!

  18. Chef John, will you PLEASE make a sour cream vanilla bean ice cream? Also, spudnuts. If you've not had a spudnut, you haven't lived…..seriously. My Aunt has a recipe that's at least 50 years old or more. It's without a doubt the best spudnut I've ever had. Let me know if you are interested and I will give you either recipe. With the 4th of July coming, the sour cream vanilla bean ice cream is without a doubt the best accompaniment to a dutch apple pie/cobbler. I made the sour cream ice cream once and my uncle took the entire container and was insistent "nobody else try it as he 100% assured them they would not like it." as he dug his big spoon in the container.

  19. My attempt at this came out begging for more sweetness. Any suggestions? Also, would you ever heat and then chill it to take off some of the edge?

  20. Prop 65 warning: this recipe is known to the state of commiefornia to cause cancer, but not to any other state in its right mind. Consume at your own risk. Since everything causes cancer in California, move to the south, eat and drink anything, buy a gun and enjoy freedom. This has been a public service message.

  21. I know I'm going to get some hateful comments but I have a question. Can I use some canned peaches in this recipe if I rinse them well. Reason I'm asking is don't like the taste and TEXTURE of fresh peaches. Thankx a lot

  22. Finished the whole freakin'' bowl! Delicious!! One of the best I've tasted. Gonna make it again this weekend! Thank you!

  23. A Gaspacho that reflects the spirit of California, huh? So does that mean whoever pays for it has to give it to someone else from another country instead of eating it themselves (and while still giving it away, have to pay double price if they're an evil heterosexual male?)

  24. A note and tweek: I made this exactly according to the recipe. Mine came out very thin, like really yummy but watery V-8 juice. I used ripe cherry tomatoes. I would make this again but gradually blend in the small amounts of water after the soup is chilled to get the desired level of consistency.

  25. Gazpacho soup should always be served on November 25th in memory of Arnold J. Rimmer's terrible day at the Captain's table, where he proudly ate his piping hot gazpacho soup

  26. OMG made this today – it was absolutely amazing! I could not believe how delicious and refreshing this soup was. Thanks Chef John.

  27. " As well as a couple shakes of cayenne, which it didn't need, but I added it anyway." That's me ๐Ÿ˜‚

  28. Amazing as always.
    My gazpacho recipe: 1kg good tomatoes, 40g onion, 40g red pepper, 300g cucumber, 1/2 garlic (optional), extra virgin olive oil, good white vinegar, water, salt.

  29. Amazing as that recipe looks, what this video does more than anything is make me miss my garden horribly. "Only two things money can't buy, that's true love and home-grown tomatoes"

  30. Two great tips here : no bread in the ingredients, and … the peaches (we use cantaloupe instead in the south of France) !!

  31. Just made this!
    The store didn't have any yellow tomatoes, so I used all red. I lost the gorgeous color, but the taste was phenomenal.
    Thanks, Chef John!!

  32. Chef John I just made this recipe for the 1st time and itโ€™s to die for. Itโ€™s incredibly delicious and addictive and beautiful. Thank you chef John you never fail to make me look like a star โœจ๐Ÿ’ฅ๐Ÿ’“

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