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Gazpacho using canned tomatoes?


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Gazpacho using canned tomatoes?

DKS1 | | Sep 9, 2009 02:19 PM

I love, love, love Alton Brown's gazpacho recipe. The two times I've made it (earlier this summer), I have always cursed myself for not tripling or even quadrupling the recipe! However, I find the blanching, peeling, seeding, chopping, etc. process quite overwhelming - especially if I want to double or triple the recipe.

Can I use canned tomatoes and expect it to taste even half as good? I am sincerely hoping that you all have had a good experience doing this with your favorite gazpacho recipes... I only end up using a cup or less tomato juice when I use fresh tomatoes, so I'm just curious what I will have to do if I substitute canned.

And, if I'm not ousted with this question, what type/brand of canned tomatoes should I use?

Thanks in advance for any feedback...

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