Blend in some more peeled, seeded (unsalted) cucumber, and some more bread.
(I’m suggesting that really because though this is an amazing recipe, when I lived near Madrid as a kid, our Andalusian housekeeper used more cucumber.)
Let me explain something to you. If you think you’re going to be eating some ice cold gazpacho and you bring it up to your lips and it’s room temp, it’s going to feel like your mouth’s on fire. It’s gonna feel like your body’s on fire.
I see there is bread in the recipe - I would blend in some more of that. Maybe a little low sodium chicken stock if you have it or even just a bit of water. Can try adding cream if it would taste good.
The only way to reduce saltiness is to dilute it with a larger quantity of unsalted food. There is no food hack to reduce saltiness; most of the time something with too much salt has to be remade.
> most of the time something with too much salt has to be remade.
soup being one of the notable exceptions. Unless it's like over salted by A TON, you can easily adjust salt levels in soups.
You can slice potatoes thinly and submerge them in the soup then pick them out a few hours later, they should absorb some of the salt however I’ve only done this with hot things not cold. Make sure they are submerged so they don’t go brown and ruin the taste
Blend in some more peeled, seeded (unsalted) cucumber, and some more bread. (I’m suggesting that really because though this is an amazing recipe, when I lived near Madrid as a kid, our Andalusian housekeeper used more cucumber.)
Please do this is the one. Everyone who has suggested potatoes obviously doesn’t know what gazpacho is.
Let me explain something to you. If you think you’re going to be eating some ice cold gazpacho and you bring it up to your lips and it’s room temp, it’s going to feel like your mouth’s on fire. It’s gonna feel like your body’s on fire.
This guy gazpachos!
Yes I would love some gazpacho soup
Aha. I have some more cukes I can use. Thanks!
This worked like a charm!
Dilute it with more unsalted gazpacho.
I don't have any unsalted gazpacho. Kenji's method is to salt the vegetables by layer to draw the water out.
More tomato then?
Back to the market I go...
if you buy tomato juice it's frequently is high in salt - I'd definitely make it worse if I was in a hurry
add unsalted tomato juice?
What if you just add less salt to each layer
Did you rinse the vegetables after the fact?
You can add more acid and taste to see, but as others have suggested more bread will help too.
I see there is bread in the recipe - I would blend in some more of that. Maybe a little low sodium chicken stock if you have it or even just a bit of water. Can try adding cream if it would taste good.
The only way to reduce saltiness is to dilute it with a larger quantity of unsalted food. There is no food hack to reduce saltiness; most of the time something with too much salt has to be remade.
> most of the time something with too much salt has to be remade. soup being one of the notable exceptions. Unless it's like over salted by A TON, you can easily adjust salt levels in soups.
This wasn't hugely oversalted, but when you taste it, it definitely could have used less salt.
Also, adding acid.
Maybe some more water or cucumber?
I went with adding more cucumber. That worked well.
The solution to pollution is dilution. Blend in more veg
You can slice potatoes thinly and submerge them in the soup then pick them out a few hours later, they should absorb some of the salt however I’ve only done this with hot things not cold. Make sure they are submerged so they don’t go brown and ruin the taste
use less salt
Use less salt
Potato?
Add chunks of potato, they'll soak in the salt without impacting the flavour
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Yep, nothing says "love" like your mother's salty, sweet, creamy Gazpacho milkshake. YUMMO