I made a batch of gazpacho that came out wayyyy too garlicky. Aside from adding a bunch more tomatoes (which I don't have), any suggestions on how to save it?
Margie is a trusted home cook immersed in German foodways.
Add more of the other ingredients--bell peppers, cucumber.
This has happened to me before - agree on adding more of the other ingredients (especially bread if you are using that as a thickener). I also find that adding a bit more sherry vinegar and then letting it sit in the fridge for a little while mellows out and balances the garlic.
I'll definitely try the bread and sherry vinegar additions - thanks!
pierino is a trusted source on General Cooking and Tough Love.
cucumber will definitely help tame it.
I would add bread as well. You might look up a white gazpacho recipe and replicate the technique.
Or just drink a couple shots of vodka and you won't care so much!
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
And next time add the salt at the very end, after you've tasted everything else.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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