Roasted Peach and Tomato Gazpacho

 

Perfecting Grilled Cheese and Tomato SoupEveryday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

Gazpacho Recipe Cold Tomato Cucumber Pepper Soup

Video taken from the channel: Food Wishes


 

Gazpacho Soup The Ultimate Creamy (Summertime Soup Recipe) Gordon Ramsay

Video taken from the channel: Gordon Ramsay Hell’s Kitchen


 

Spanish Gazpacho Soup | Omar Allibhoy

Video taken from the channel: Jamie Oliver


 

My Go-To Daniel Humm’s Go-To Peach Gazpacho

Video taken from the channel: Chowhound


 

Georgia Peach and Tomato Gazpacho

Video taken from the channel: Georgia Grown TV


 

Golden State Gazpacho Food Wishes

Video taken from the channel: Food Wishes


Instructions. Preheat the oven to 350F. Place the tomato and peach halves on a baking sheet and roast until slightly tender (about 10-15 minutes).

Peel the skin. Preheat oven to 350° F. Place the tomato and peach halves on a baking sheet and roast until slightly tender, about 10 minutes. Combine all of the ingredients into a food processor or blender and blend until smooth.

Place mixture in the fridge and let cool before serving. You can also eat gazpacho warm, but traditionally it is served chilled. Preheat oven to 350° F. Place the tomato and peach halves on a baking sheet and roast until slightly tender, about 10 minutes.

2. Combine all of the ingredients into a food processor or blender and blend until smooth. Place mixture in the fridge and let cool before serving. Preheat oven to 350° F. Place the tomato and peach halves on a baking sheet and roast until slightly tender, about 10 minutes. 2. Combine all of the ingredients into a food processor or blender and blend until smooth.

Place mixture in the fridge and let cool before serving. Spicy Peach and Tomato Gazpacho. Prep time: 5 minutes Total time: 10 minutes Serves 2-3 as a meal. Ingredients: 2 ripe, juicy peaches, washed 2 ripe heirloom tomatoes (or other large tomato), quartered 1 small cucumber, peeled and roughly chopped 1-2 garlic cloves 1 tbsp apple cider vinegar 1 tbsp olive oil. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.

Step 2 Chop remaining peach and tomato. Stir into pureed mixture. Peach gazpacho is a refreshing cold summer soup that is a twist on the traditional tomato gazpacho soup.

Simple ingredients make for a delicious cold soup that is sweet and satisfying for summer. Peach gazpacho is going to be your next favorite recipe. Prep Time 5 minutes. Directions.

Place the first six ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and pepper sauce; process until smooth. If desired, stir in sugar. Refrigerate, covered, at least 4 hours.

Top servings with additional chopped peaches, cucumber. Toss the tomatoes, peaches, and garlic with the oil, thyme, cinnamon, and cayenne in a large bowl. Spread the seasoned fruit evenly across the prepared baking sheet and sprinkle with salt. Roast for 20-30 minutes, or until peaches give at the touch of a finger, but aren’t mushy. Put the garlic cloves in the food processor and blitz until finely chopped.

Add the shallot and pulse until finely chopped. Add tomatoes, peaches, basil, olive oil, vinegar, salt and.

List of related literature:

Top evenly with the leeks and butternut squash, drizzle with the balsamic glaze, and, if desired, sprinkle with sea salt.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
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When you become used to making gazpacho, experiment with the proportions to see if you come up with a gazpacho you like even better than this one.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
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While the hearts roasted, we tossed together a simple dressing with just lemon juice, olive oil, basil, and roasted garlic to highlight the artichokes’ flavor without overpowering them.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Add the white vegetable stock, bouquet garni, season well with the salt, pepper and a little grated nutmeg and simmer until all the vegetables are cooked: this may take approximately 45 minutes.

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Arrange the tomato petals rib side down in a nonstick baking pan and sprinkle with the salt.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
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Add the whole oven-roasted tomatoes and half the parsley and bring to a boil.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
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Yes, I realize the point of making gazpacho is to avoid using your oven in the heat of summer, but the roasted flavor is what sets this recipe apart.

“Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free” by April Peveteaux
from Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free
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Add the arugula, basil, tomatoes, the remaining 5 tablespoons olive oil, the salt, pepper to taste, and the lemon juice.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
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Combine 3 diced plum tomatoes, 2 tablespoons chopped fresh basil, 2 teaspoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1 minced garlic clove, and ¼ teaspoon salt in small bowl and set aside.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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If you like, add a little handful of olives, or a few thin slices of prosciutto, a big handful of roughly chopped parsley.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
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Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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88 comments

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  • Nombre y aspecto del supuesto español que en el imaginario inglés se representa al español. Nada más lejos, por supuesto, de la realidad. Además, este gazpacho es una verdadera aberración al originario. Da grima ver ese hielo. Omar, genio, figura, payaso.

  • No,no,nooooo… 1 kg of tomatoes, 1 medium pepper, four centimetres of cucumber, the fourth part of a medium onion, 1 garlic clove, 1 small teaspoon of salt, 1 tablespoon of vinegar, 125 ml olive oil or sunflower oil. Beat in the blender. Garnish with hard boiled egg and ham. It can also be garnished with chopped peppers, cucumber and fried breat. OPTIONAL: 1._ Remove the seed of the tomatoes. 2._ Top the garlic clove in half and remove the center. The ornament is only placed on the surface of the gazpacho. Do not mix the gazpacho with the ornament. The mixture will be made by the diner. Serve cold.

  • What the hell have you done to gazpacho!!?? You better go watch how a real spanish gazpacho is made. Balsamic vinegar? That’s Italian. We use sherry vinegar. Worcestershire sauce? That’s English. No cherry tomatoes, no jalapeño, no spicy, no black pepper, no lime juice. Where are the carrots, and the green pepper. All vegetables involved in Spanish gazpacho should be blended.

  • Prop 65 warning: this recipe is known to the state of commiefornia to cause cancer, but not to any other state in its right mind. Consume at your own risk. Since everything causes cancer in California, move to the south, eat and drink anything, buy a gun and enjoy freedom. This has been a public service message.

  • Amazing as always.
    My gazpacho recipe: 1kg good tomatoes, 40g onion, 40g red pepper, 300g cucumber, 1/2 garlic (optional), extra virgin olive oil, good white vinegar, water, salt.

  • Hi from England ❤️

    I just love how everyone gets their tongues all tied up over the pronunciation of Worcestershire. It’s pronounced Wooster-sher.

    Count your blessings you’re not cooking a recipe from the town in North Wales, famous for having the longest and virtually impossible pronunciation Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch. Let’s see if anyone will have a stab at saying that ������

  • Gazpacho soup should always be served on November 25th in memory of Arnold J. Rimmer’s terrible day at the Captain’s table, where he proudly ate his piping hot gazpacho soup

  • A note and tweek: I made this exactly according to the recipe. Mine came out very thin, like really yummy but watery V-8 juice. I used ripe cherry tomatoes. I would make this again but gradually blend in the small amounts of water after the soup is chilled to get the desired level of consistency.

  • Sarah you and Thomas are just amazing to watch! Your recipes are so simple and you make it seem so easy. My husband has been asking me to make tomato soup and grilled cheeses sandwich. I am going to use your recipe for sure.

  • I know I’m going to get some hateful comments but I have a question. Can I use some canned peaches in this recipe if I rinse them well. Reason I’m asking is don’t like the taste and TEXTURE of fresh peaches. Thankx a lot

  • Jamie, you have found a natural teacher that is passionate about food, flavor, and the art of Spanish cooking! We need to see him more often. Go Omar, and bless you.

  • My attempt at this came out begging for more sweetness. Any suggestions? Also, would you ever heat and then chill it to take off some of the edge?

  • Chef John, will you PLEASE make a sour cream vanilla bean ice cream? Also, spudnuts. If you’ve not had a spudnut, you haven’t lived…..seriously. My Aunt has a recipe that’s at least 50 years old or more. It’s without a doubt the best spudnut I’ve ever had. Let me know if you are interested and I will give you either recipe. With the 4th of July coming, the sour cream vanilla bean ice cream is without a doubt the best accompaniment to a dutch apple pie/cobbler. I made the sour cream ice cream once and my uncle took the entire container and was insistent “nobody else try it as he 100% assured them they would not like it.” as he dug his big spoon in the container.

  • I’ll order a blender online. I’ll seriously learn how to make that soup.in the meantime, I’ll try that sandwich now. Thanks Sarah.

  • OMG made this today it was absolutely amazing! I could not believe how delicious and refreshing this soup was. Thanks Chef John.

  • With this quiz Find Out What Kind of Eater You Are Based on How You Make a PB&J Sandwich Hhhhhh
    https://www.intofact.com/2019/06/find-out-what-kind-of-eater-you-are.html?m=1

  • Chef John, I bet you people would watch a “how to clean and prep “, video. My sister is always asking me… do I wash this and how since she’s doesn’t realize that most vegetables grow in dirt and bugs live in dirt, are picked by people who don’t have the ability to wash their hands or the luxury of sanitizer, and are touched in the store by people who REALLY don’t wash their hands.

  • I made this soup today with my own grown ripen tomatoes. Tasted delicious and after taste is quite long-lasting. Very interesting soup! Thanks for sharing this recipe!

  • Hey Chef John! I love your videos! I was wondering if you could make Sopa de Fideo? It’s one of my favorite childhood dishes. That’s my food wish!

  • Perfect for this time of year. Looks so yummy and refreshing. Gonna have to give this one a try since I have all the ingredients. Thanks for another great recipe!

  • I made this for our family tonight. I had just enough for everyone to have a bowl, and my husband had two bowls.
    (4 adults 2 kids) I am now in the kitchen making another batch because my everyone loved it so much they wanted more!

  • Inner monologue: “yes! Chef John is here to give me more of what I love… Peeling pornograph…………. Wait.WHAT?!.. There is no God!”

  • Greedy millionaire Jamie decided to stop spreading Mediterranean cuisine in his channel.
    It’s shameful as far as I can tell you as spaniard, Omar had better spanish recipes than 90% of many spanish channels on youtube.
    A real shame…

  • On fire? I haven’t watched any of the last 5 videos because they all looked unappetizing. I clicked thru this one, and am still not enjoying it. It’s not you, it’s me.

  • Came here because of gazpacho from chowder, found a pretty interesting recipie i didnt expect. Great work as always chef jon. Remember, you are the grande nacho, of your ice cold gazpacho.

  • I think your recipe is the most true to the original south spain gazpacho I’ve seen. It’s usually people making their own version or things that look like pico de gallo with tomato juice LOL my mom used to make it like this when I was a kid, she also knew how to make salmorejo (but I mean, I’m spanish and I think everybody follows the original recipes in our country hahaha). You should try to make a recipe for flamenquines cordobeses, they’re also part of my childhood and brings me so many good memories <3

  • Having lived in Andalusia, Spain for 2 years, and eaten delicious, ice-cold Gazpacho, both in restaurants, and in friends’ homes, never once did I encounter a “chunky” version. Any “chunks” in the vicinity were finally chopped onion, bell pepper, cucumber, tomato, croutons, and rarely, chopped hard boil egg, offered ONLY as an optional garnish on top and always served separately. No seasonings or other ingredients but salt, olive oil, vinegar, water (if soup needs thinning), and water-soaked French-style bread (if more body is desired) were ever incorporated (or needed). Just sayin… I love, love, LOVE Food Wishes and the wonderful dishes you teach us to make, Chef John. But for truly authentic, ultra-refreshing Gazpacho, blend all veggies to smithereens, use only salt to season, and chill soup thoroughly (at LEAST 3 hours) before serving. I liken gazpacho to ice-cold watermelon. The less you mess with it, the more delicious and refreshing it is.

  • @mrwontong007 So only Michelin Star chefs can criticise food. Oh I see.
    I’m not a fashion expert either but I know what looks good and what doesn’t.
    I’m not a professional music producer but I think most of the acts on Eurovision suck. This is my final comment on the matter.

  • @speccyblue actually your conclusion isn’t as dependable as a michelin starred chef’s conclusion, so it is less valid

    looking salty while being salty is totally different. the cucumbers have a lot of water and will balance out the salt.

  • just finished the recipe and enjoyed the best ever tomato soup with a grilled cheese sandwich. Added garlic powder and oregano on top of cheesiness in them. Thank you perfect things can be really simple:)

  • I was going to make a comment about the crappy blender for a big time chef. Chow’s Editor in Chief needs to upgrade. That was a sad display of blending.

  • Was gonna watch the video, but that 30 second ad isn’t really worth it, but I guess you make the money from the view all the same, regardless of whether I watch it or not. Good job, Chow!

  • looks amazing and easy to make but seriously, who does love bread! (wish I didn’t, my hips would thank me) I am serving with a French baguette

  • Theres is not an official recipe for Gazpacho. In my home we dont add bread or red pepper either. We like It sort of smooth and refreshing, and never adding cumin

  • Amazing as that recipe looks, what this video does more than anything is make me miss my garden horribly. “Only two things money can’t buy, that’s true love and home-grown tomatoes”

  • Here’s a little variation of this that will turn your meal into a full delight.

    Instead of using tomato, use jar red peppers. Blend them into a fine sauce. Also try some cured meat and pepperjack in those grilled sandwiches. Add a little olive oil and garlic to the pan to season them. Try it…….you’ll thank me later.

  • I’m not from California, but all of my experience with Calfornia tells me that if you’re going to name something after California, it should have avocado in it.

  • Seems kind of complicated with many extra steps and some weird ingredients. I liked this version better: https://www.youtube.com/watch?v=idOKFJN9wtQ

  • So many people think healthy as rabbit food, but if they eat rabbit then they are eating healthy. Can you share something that takes a lot of vegetables You can’t see but is also an authentic Spanish dish?

  • In Spain we normally blend up all the Gazpacho. And we definitely never add Worcestershire sauce. However, very appealing and very delicious recipe.

  • Hi Chef John! I just made this recipe and it’s amazing! I was wondering if you had a recommendation for a different kind of pepper that could replace the bell pepper? I want to make it for my family but my mom has a bell pepper allergy! Let me know! Amazing as always.

  • Why would you puré gazpacho, its rustic texture gives it so much character. Im going to try this recipe but instead of tomato juice, I’m just going to use tomatoes and just chop everything fine instead of blending.

  • I’m spanish and I still wonder why Jamie Oliver did not kept Omar as the head chef for any spanish receipe on his channel.
    He nails anything you may ask him to do.

  • Sorry but that looks disgusting. I know just by looking at the ingredients that this isn’t something that I would ever try. Why not top it with a big steamy turd? Good-grief!

  • I recommend tasting the gazpacho with a quarter of an onion and see if that’s enough for your taste. Half an onion creates a very domineering taste.

  • Mi madre lo hace batido y tambien hace una especie de receta antigua sin batidora que esta muy rica a trozos y sin batir que tambien esta riquisima.

  • I’ve cooked this tomato soup along with the grilled cheese sandwiches for about 4 times and y family loves it!!!! I did not change anything. Thank you Sarah, I’ve cooked some other of your recipes, just perfect like the black beans.

  • This recipe is an invention. Real Gazpacho Andalú or Sevillano (which include s onion) is not this. That said, gazpacho could be a flexible recipe IF you are clear that what you are creating is a variation. IF you call it just Gazpacho then…. you need to stick to the actual recipe. And this ain’t it.

  • If you pass the soup through a fine wire mesh strainer with a rubber spatula you will get rid of the seeds and tomato pulp making the soup velvety smooth. Instead of cream you can add a can of Evaporated milk, (not condensed).
    Another way to make the soup creamy but with a more tangy taste is to add about 1/3 of a cup of Labneh. Its Greek style yogurt that has had most ifvthe whey strained out of it. It is a little thicker consistency than sour cream, which you can also use.

  • Dear Gordon…it’s 7.7.20 I’ve never had gazpacho, just always seemed too difficult. But I made your recipe, let it marinate overnight as you suggested & blended it this morning. This is AMBROSIA!! I’ve always loved you (& your family) but this is frosting on the cake. Thank you SO much. Please take care of your health.

  • 4:19: Could this possibly be true? Or the baaaadddest kind of joke, even by Chef John standards?

    “I don’t like white bread.” Yes, Medames et Messieurs, he said that. To be very clear, he did not say “I don’t like American white wonder-bread/soggy English white stuff” or al.

    I don’t like white bread. What a statement. On this planet.

    So here is my foodwish for Chef Jean aka John:

    French white bread, be it flute, parisienne, ficelle….you decide.

    Can’t wait!

  • Chef John: “I don’t like wet bread”… goes ahead and makes sopa de ajo (which has wet bread)
    Me: Chef John doesn’t know what he likes

  • Just to make your life easier, you pronounce Worcestershire as ‘Woo’sta-sheer’, not war-sester-shiyyaa. Plus in England, it is simply called ‘worcester’ pronounced ‘Woo’sta’ nor war-sestar.

  • Adding this to the try list. Funny how the “tomato is a fruit” pedants never seem to mention the other culinary vegetable/botanical fruits like zucchini, chiles, and green beans.

  • Yeah, wet bread in my soup doesn’t sound too appealing to me either! I serve bread on the side, and then people can dip if they want to:D

  • I have been making this grill cheese for 3 years and it’s the best thing ever!!! That mayo gives it another flavor. This is a must try!

  • I just made this today on a rare super hot summer’s day in England �� It’s cooling in the fridge now but I know it’s going to taste amazing! Using blended sweet cherry tomatoes for the base was the idea which sold me apart from other recipes on YouTube.

  • Wonderful recipe. One way to make it easier is to divvy up the first set of ingredients. What you want as chunks in the end can go straight into the final bowl for chilling. The rest goes in to the blender. Good canned unsalted peeled tomatoes like RedPack save time, too. Capers can substitute for Wor-chest-is-shire sauce. Oh bleep, I forgot the vinegar…

  • I’ve been eating this delicious and healthy soup since I was a child thanks to my mother, whose gazpacho is amazing. Now I’m the one who tries to make it by myself, but hers is much better… Greetings from Andalusia (home of gazpacho).

  • I do the Portuguese mixed with the Spanish version, and its almost like this one, no Westersh…. sauce, no cummins and no basil, corienders at the end with ice cube and crouton of bread. and its AMAZING!

  • Buy the peaches with help of fishing-rod and several coins. Throw the coins in front of yourself and wait. In the beginning appears a smell, and then all the rest. (It was a joke)

  • Videos like these are the exact reason why I look up ethnic recipes in their native languages (even though I only speak English). A lot of recipes that are not prepared by people of the respective ethnicity, are always unnecessarily altered.

  • Oh my goodness! I told myself that I was going to make gazpacho since 2010; I seen this recipe on a website and purchase the ingredients. The only thing that I did different was I pureed all of it and added okra. My neighbor years ago had made it at a birthday party ��and I’ve been hook ever since. Seeing that also my health is important, this is an awesome dish to havethank you so very much for posting an outstanding video.

  • Hello everyone! Just writing ”Gazpacho my way” would have been better??? I enjoy the recipes of Food Wishes and have tried a lot, but I’m disappointed with this one. I’m also from Spain, and this recipe is absolutely a NON-Gazpacho one.I know every country adapts recipes to its own taste… I will never understand why people argue about something they ignore:((

  • Horrible! Not authentic at all! Gazpacho is not a free for all! You can not put in what ever you feel like and call it Gazpacho!

  • Hola omar, me gustaria ver tu version de una autentica tortilla española. Buen trabajo con los videos! Gracias desde Los Angeles/Mexico

  • Estás haciendo salmorejo no gazpacho y nadie le pone hielo dentro ni más pan tostado sino que se le echa el jamón serrano y huevo duro. En fin… Rompiendo la tradición cocinando para turistas.

  • I have been watching your videos for so many years and now I have a YouTube channel. I just have one question, is it the type of microphone you use or post production that makes your voice sound great? Thank you so much, and still enjoying every one of your videos:)

  • A Gaspacho that reflects the spirit of California, huh? So does that mean whoever pays for it has to give it to someone else from another country instead of eating it themselves (and while still giving it away, have to pay double price if they’re an evil heterosexual male?)

  • This is NOT Gazpacho by any stretch of the imagination, you can call it Gazpacho inspired cold soup or whatever, but not Gazpacho. I’m sure it’s delicious dont get me wrong, it’s jut not Gazpacho.

  • +klefdnb
    I’m sorry, I don’t understand the language you’ve written. However, what I think you’ve said that this version is an abomination. Probably because it’s not authentic. With respect, do you never tailor recipes to your own particular tastes? I’m sure you must and after all, that’s what makes food interesting. It’s like British Sunday roast, it varies from family to family and from different parts of the U.K. Food and its evolution is what makes eating a pleasure. There’s one thing about the British, and that is that we are prepared to try many different national cuisines, whereas I’ve noticed different cultures look at our food, don’t like the look of it and label it rubbish, they’re not even prepared to try it. We are and we are richer for it.

  • My parents said tomato soup is old people soup but I love tomato soup and the don’t know what there missing out on! With gold fish crackers and grilled cheese in the side!

  • I tried it today it was so yummy. Thank you for this recipe. Super tasty. Super easy.
    https://instagram.com/stories/mehwishmalikkk/2352525286368957370?utm_source=ig_story_item_share&igshid=10rlnp7uk9njv

  • Great recipe!!! I reccomend adding mirepoix instead of just the onion. Also i reccomend more seasoning, and the soup also tastes great without being pureed. Thank you for this amazibg recipe it was a hit.

  • I tried to order this once in Spain and was told it wasn’t in season,I was disappointed because I really wanted to try it,I will try this recipe.

  • Lol, great this video is out here. Gazpacho is my weekly favorite. Interesting yours comes out more golden orange than mine. I kind of get them pink red, maybe it is the bread I don’t add, not sure. Thanks chef!

  • Ok you soo remind me of my mom. Her name is sarah too and she used to make me grilled cheeses sandwiches with tomatoe soup as a kid and it was my favorite lunch! I absalutly LOVED this.

  • Hi, Chef John! Would you please make an Ohio Valley style pizza, including the sauce (which is somewhat thin, subtle, and a little sweet)? There’s only one other recipe for this style on Youtube; that video is old and it doesn’t feature a sauce recipe. Thanks for all the great recipes, especially Chicago style deep dish!

  • This is my family’s favorite! I add avocados to the grilled cheese sandwiches. You can replace the flour with arrowroot powder, in the soup, for gluten free. I also add about a tablespoon of tomato paste.�� Thank you for the recipe!

  • For me, even though it’s not traditional I always add a hethy dose of Tumeric and Blsck pepper. It’s a great way to include an anti-inflammatory with no effort.

  • Just made this!
    The store didn’t have any yellow tomatoes, so I used all red. I lost the gorgeous color, but the taste was phenomenal.
    Thanks, Chef John!!

  • @theAfrosteve I really don’t know where you are going with this but my conclusion is that the meal is too salty. And just because I’m not a world famous chef does not make my conclusion any less valid.

  • Coming from your baklava video, is it possible, if you haven’t already, for you to explain your speaking style? I’m seriously curious if you are doing this as a joke or if this just the way people in your region speak. I really need to know.

  • Chef John I just made this recipe for the 1st time and it’s to die for. It’s incredibly delicious and addictive and beautiful. Thank you chef John you never fail to make me look like a star ✨����

  • Wow you speak of perfection without even bothering to caramelize the onion, nor use fresh tomatoes (that can be oven roasted for extra flavour). Also the absence of herbs is really sad, thyme goes perfectly with tomatoes, basil and oregano are great too. What a joke.

  • It’s the first time I’ve come across a recipe that has everything that I have and need to use. Didn’t have cream. Bam. Use flour.
    I know this seems silly. But I got so excited seeing a recipe that I could whip up myself without having to get anything from the store.

  • She looks like a rich auntie who’s weird and also would get mad at you every once in a while but is the best human you’ve ever experienced in life

  • Make Mac & cheese with those cheeses, Spread your Mayo/butter mix on the bread, then ad the mac & cheese to the bread and cook it in the skillet to a golden brown. That’s the Mac cheese grilled cheese. Talk about Great, You could open a restaurant with that. You said your grilled cheese was delicious? Shoot, YOUR delicious.. Thanks for the video.