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Does gazpacho freeze well??

seagrass_gw Cape Cod

5 years ago

We had a bumper crop (for us) of tomatoes and picked even more before the anticipated hurricane (which was a dud on the outer Cape) so DH made gazpacho. More than we can eat in a reasonable amount of time before it gets "fizzy". Has anyone put in in the freezer and been happy with it later? Other option is to share it with a neighbor, who doesn't like tomatoes but she has houseguests who might appreciate it.

Featured Answer

olychick

5 years ago

I use cukes in my gazpacho, so no it wouldnt freeze well.

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Comments (7)

plllog
5 years ago
last modified: 5 years ago
This becomes a matter of definition and taste. It also depends on the amount of oil, how well emulsified it is, how lumpy it is, how starchy it is, etc. It will be "good" food when you go to use it, but the texture may change, and it won't have that fresh from the garden taste. You can blender it to re=emulsify if needed, or you can make it into a cooked soup, or use it as a soup base. I've had good luck freezing a batch that had a lot of oil and starch. It defrosted pretty much as it had been, but it wasn't in the freezer long enough to go really icy. Other times, I haven't even tried to have it be gazpacho again (for good reason), and just put the block into the bottom of a soup or chili pot.
seagrass_gw Cape Cod thanked plllog
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lindac92
5 years ago
Don't know about you but my gazpacho isn't emulsified. and i don't use any starch in it.....and I do use cukes and onions and tomato, peppers and some celery and mine is not "chunky" and freezes...and thaws very well.

If yours is chunkier and it gets watery when thawed, I would use some fine dry bread crumbs to thicken it up....a very traditional addition to the dish.
seagrass_gw Cape Cod thanked lindac92
seagrass_gw Cape Cod
Original Author
5 years ago
Thanks for your reponses. We've decided to share with a friend so won't be going the freezer route. First time in many years we've had enough tomatoes to splurge making gazpacho.
nandina
5 years ago
I freeze my fresh gazpacho in two cup batches, defrost it as needed and then make a soup with it adding V-8 juice and a touch of sugar. Then simmer gently 'til solids are cooked and serve with a generous tablespoon of sour cream topping each bowl. For adults an added teaspoon of vodka is welcomed, A 'head' recipe to play with.
seagrass_gw Cape Cod thanked nandina
Islay Corbel
5 years ago
last modified: 5 years ago
Yes, it's not an emulsion but traditionally in Spain they add bread. That's all whizzed up with the veggies. According to this website, it's great for freezing.

https://www.cuisinevault.com/can-you-freeze-gazpacho/ They also give ideas as what to do with excess gazpacho.
plllog
5 years ago
Yes. The bread is what I meant by ”starch”. And there's a lot of olive oil in the traditional gazpacho I'm used to (I prefer less oil), which has to be whisked with fury to meld with the water from the veg so it will hold together.

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