Due to an extended heatwave in Minneapolis (how can anyplace that gets SOOO cold in the winter get SOOO hot in the summer?), I have whipped up a batches of patatas con ali-oli and Gazpacho to be supplemented with meat cooked outdoors on the grill for this week. The gazpacho was a little flat. I am sure it is due to the cardboard tomatoes available in the early summer here.

My question is this: Would it be permissible to use canned tomatoes and still be authentic? I think it would pep it up a bit.

I would hate to get into the same trouble as when I made Sangria with Beaujolais! (Although I have never made "tinto de verano" with diet Sprite!)

Matt

Hi Mongo, the heat wave is killing everyone!!! Even here in Madrid!!!

Regarding your question, there should be any problem for using caned tomatoes. It may taste a bit different than using tomatoes bought at a grocery's.

The main difference is that the tomatoes purchased in a can are usually cooked enough so that they can remove the peel without much effort.

And as you probably already know, when you make gazpacho you usually use raw or uncooked tomatoes.

Mainly avoid using the extra liquid that comes in the can, and remove the little seeds too.

The important thing is that it taste good, so give it a shot,

It's probably not very orthodox, but I've used canned tomatoes before with quite a bit of success. In fact, unless the tomatoes are super fresh, I think it works better with canned. I will say, though, that I use a pretty high quality canned tomato, like Cento.

Wow, some people areally desperate. using sprite? c'mon.

orthodox smorthodox! The other day I got into a discussion with my suegra and she told me that she prefers using the "tomates en bote/lata" because it makes making gazpacho that much easier.

My suegra is a great cook, so.. while I might not take what she says as law, she does know what she is talking about!

Inspired by this thread, I satisfied a sudden craving for gazpacho this evening by quickly whipping up a container full of gazpacho using canned tomatoes, since I had no fresh ones in the house. It was excellent. I just didn't add salt, like I usually do, because there was salt in the canned tomatoes. Since I'm very picky about fresh tomatoes, and often am very unimpressed by what's in the grocery store, I'll definitely do this again. And it took less than 5 minutes to make!

I am convinced that they are breeding tomatoes more to facilitate shipping and storing rather than for flavor. I once read about someone breeding a square tomato to save boxes!

My gazpacho was much improved with the addition of a few canned tomatoes. From now on I will use canned.