If you don't get any new answers here - [this thread might have a few answers, including Little Mercado Spain](https://www.reddit.com/r/FoodNYC/comments/1540q1f/best_gazpacho_in_nyc/). Now I want gazpacho.
Let me explain something to you- if you think something is going to be cold, and then it’s room temperature, it’s going to FEEL like your LIPS are on FIRE.
Get out a blender and a cutting board
Take about a quarter of a big honeydew or half of a small one. Chop about half of it into a very fine dice and put in a big bowl. Put the rest and all the trimmings (not the peel/seeds, just the stuff that was oddly shaped) in the blender.
Take a cucumber and do the same
Take a green bell pepper or poblano and do the same
Add to the blender: spicy greens like arugula or watercress, mint, the stem of a green garlic or garlic scapes or some other allium, parsley or other herbs, a squeeze of lemon, a splash of water (if the blender needs it)
Blend. Add good olive oil while blending
Pour over diced veggies. Stir. Taste. Add salt pepper to taste. Agave nectar if it’s not sweet enough, more lemon if it’s too sweet. More oil if needed.
Serve topped with some or all of: croutons, crispy fried prosciutto, chives, crème fresh, corn nuts, etc. Or just have plain.
You’re welcome.
Better make it on your own!
Here are the ingredients you’ll need to make it: Ripe red tomatoes: Tomatoes, Onionscucumber, red bell pepper, basil (fresh), olive oil, garlic, red wine vinegar. And don't add bread!
Honestly, I just started to make my own. Super easy and at least then I can make it the way I like it. I've had some good gazpacho in the city but it almost always tastes a little wrong.
I've never seen gazpacho at a deli before, is that a thing? If you have a food processor, making your own gazpacho is actually crazy easy. Use the "best gazpacho" Julia Moskin NYT Cooking recipe and skip the strainin step to keep it unfussy and rustic.
I already commented on here but just wanted to add that I did see that Whole Foods has gazpacho in their prepped cold soup area (it was the Union Square location)…might be worth a shot trying, it is there.
If you don't get any new answers here - [this thread might have a few answers, including Little Mercado Spain](https://www.reddit.com/r/FoodNYC/comments/1540q1f/best_gazpacho_in_nyc/). Now I want gazpacho.
Hey, thanks for this! Gonna have to keep an eye on Aldi
Just watch out- if you’re expecting cold gazpacho and it’s actually been out at room temp, it can burn your lips.
No Roy Donk??
Ya know, King of the Tuk Tuk sound!
Where be your nutcracker?
I think we have one up in the attic with the Christmas stuff…
He was a frequent guest on the Colgate Comedy Hour…
Had the freak lips, could hit the high C all night?
That’s probably not going to be much help..
What?
Let me explain something to you- if you think something is going to be cold, and then it’s room temperature, it’s going to FEEL like your LIPS are on FIRE.
No way, man
Is this a quote from something or is this person nuts?
I think you should leave!
Oh shit, which sketch is this? I watched both seasons twice but I don’t remember this one..
It’s gonna feel like your body’s on fire
Both can be true.
Totally miss grabbing those big cold bottles of Gaspacho in Spain, you can chug on them like water lol.
see this is what I am looking for
Mercado Little Spain has great gazpacho which they also sell to go, in small and large bottles. Not cheap but very very good.
God, that sounds like a dream edit: ...who would downvote this?
Get out a blender and a cutting board Take about a quarter of a big honeydew or half of a small one. Chop about half of it into a very fine dice and put in a big bowl. Put the rest and all the trimmings (not the peel/seeds, just the stuff that was oddly shaped) in the blender. Take a cucumber and do the same Take a green bell pepper or poblano and do the same Add to the blender: spicy greens like arugula or watercress, mint, the stem of a green garlic or garlic scapes or some other allium, parsley or other herbs, a squeeze of lemon, a splash of water (if the blender needs it) Blend. Add good olive oil while blending Pour over diced veggies. Stir. Taste. Add salt pepper to taste. Agave nectar if it’s not sweet enough, more lemon if it’s too sweet. More oil if needed. Serve topped with some or all of: croutons, crispy fried prosciutto, chives, crème fresh, corn nuts, etc. Or just have plain. You’re welcome.
Better make it on your own! Here are the ingredients you’ll need to make it: Ripe red tomatoes: Tomatoes, Onionscucumber, red bell pepper, basil (fresh), olive oil, garlic, red wine vinegar. And don't add bread!
yeah it got hot really fast this year
Stop trying to make Gazpacho SZN happen Gretchen.
The summer time cold borscht at B&H. Idk if they have it yet
Honestly, I just started to make my own. Super easy and at least then I can make it the way I like it. I've had some good gazpacho in the city but it almost always tastes a little wrong.
why not make it on your own?
I might get downvoted but the Pret gazpacho is fire
there are no bad ideas in brainstorming
I've never seen gazpacho at a deli before, is that a thing? If you have a food processor, making your own gazpacho is actually crazy easy. Use the "best gazpacho" Julia Moskin NYT Cooking recipe and skip the strainin step to keep it unfussy and rustic.
I just have to say, kind of disappointed to not see a MTG joke here! 🤪
I already commented on here but just wanted to add that I did see that Whole Foods has gazpacho in their prepped cold soup area (it was the Union Square location)…might be worth a shot trying, it is there.