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.
Please enter a valid email address.
Well played. You deserve a cookie.
Call us crazy, but It actually makes perfect sense
Add This to Your Iced Coffee!
Rule-Breaking, Supremely-Flaky Biscuits
Actually, Frozen Produce Is Good
Amanda Hesser's Farmers Market Game Plan
Finding Home in Nigerian Stew
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)