Sent by MonicaEditor: Readers — what do you think? Would you freeze gazpacho?
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(Images: Monika Kotus of Crumpets and Cakes)
My mom and I just talked about this. We think it should freeze just fine, but that some fresh cucumber after the freezer would be good to add back any lost texture.
I would vote no on this one. It's been my experience that fresh tomatoes only freeze well if you are going to cook them after they've thawed. However, I've never tried it so I'm hoping I'm wrong.
I froze some this summer and ate it a few weeks later. It tasted exactly the same as the first time (maybe better). Although, I did throw it in the blender and made it more smooth than it was originally.
I've never done it, but the only problem I could see happening is the emulsion could break - nothing another spin in the blender couldn't fix.
Yes, you can! In fact, I ate some frozen and then thawed gazpacho for lunch today. It was a classic Barcelona-style gazpacho with oil and vinegar in it that I made a few weeks ago. I thawed it and gave it a good stir and it tasted great.
The answer from a Spaniard: NO. You cannot freeze gazpacho without sacrificing texture and freshness.If you want to keep gazpacho for the week, famous Catalan cook Carme Ruscalleda (and my Andalusian mother in law) say that you have to skip the bread when preparing it. It can hold in the coldest part of your refrigerator for a week.@D. Jain: Gazpacho is not supposed to be from Barcelona (I'm from Barcelona) and I wonder where you got the "Barcelona-style" one (hey, you may even surprise me :)) It's from Andalucía.
Yes! Serious Eats' Kenji did a whole Food Lab on gazpacho and actually recommends freezing the chopped vegetables before thawing and blending in order to break down the cell walls. With that theory in mind, frozen gazpacho could be even better once thawed and defrosted (and blended or stirred).
I don't see why not, so long as the components are chopped well enough. When I lived with my parents we once froze whole fresh tomatoes. I used to enjoy running them under the hot water tap for a moment to loosen the skin (which then just wiped off) before crushing or chopping them before tossing in a pot. I've wanted enough freezer space to do that myself. You realize someone somewhere is now working on a frozen gazpacho, if not a gazpacho popsicle. OTOH, it has probably been done.
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