Gazpacho Soyuz One (from Soyuz)

Video taken from the channel: Kscope


Gazpacho Clockwork (from Fireworker)

Video taken from the channel: Kscope


Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨

Video taken from the channel: Spain on a Fork


Gazpacho Fireworker (from Fireworker)

Video taken from the channel: Kscope


Gazpacho | Kenji’s Cooking Show

Video taken from the channel: J. Kenji López-Alt


A José Andrés Masterclass on Gazpacho and Life

Video taken from the channel: Munchies


Spanish Gazpacho Soup | Omar Allibhoy

Video taken from the channel: Jamie Oliver

Step 1 In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basi. Directions Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until. This gazpacho recipe comes in handy for luncheons in summer since it’s so colorful and refreshing. I prepare it a day ahead using garden.

Step 1 In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Gazpacho is a raw, cold soup—it shouldn’t be considered a cooked tomato soup that’s served cold. Preparation. 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper.

It is spiced up a bit with some tabasco and worcestershire sauce. Make sure you use only the best, freshest ingredients for this soup. More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho. Originally gazpacho was a peasant dish, made with leftover bread, garlic, water, olive oil and vinegar.

But when Spanish explorers returned from the New World with tomatoes and peppers, gazpacho. Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven! Just prep your ingredients on a cutting board.

Then your blender or food processor will take it from there. To make this homemade gazpacho recipe, you will nee.

List of related literature:

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
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

One of my favorite soups, especially in the summer, is gazpacho.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

There are countless interpretations of gazpacho, but the most commonly used ingredients are tomatoes, peppers, onions, cucumber, garlic, olive oil, vinegar, and bread crumbs.

“The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men” by Judy Gelman, Peter Zheutlin
from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men
by Judy Gelman, Peter Zheutlin
BenBella Books, 2011

To serve, ladle the gazpacho into 4 serving bowls and drizzle the pesto on top.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Forgo the parsley when fresh mint or cilantro is available for tomato soup, or think chopped fresh fennel fronds for gazpacho-not just chives (you’ll find Five-Minute Gazpacho on page 68).

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

At serving time, ladle the gazpacho into four soup bowls and let guests sprinkle spoonfuls of the chopped olives and other garnishes on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

The gazpacho popular in Andalusia, the southern region of Spain, is creamy and complex, with the bright, fresh flavor of naturally ripened vegetables.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

The gazpacho popular in Andalusia, the southern region of Spain, is creamy and complex, with the bright flavor of naturally ripened vegetables.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Gazpacho salad, adapted here from The Virginia House-Wife, is the basis for what became a soup.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart, Pat Conroy
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart, Pat Conroy
Gibbs Smith, 2012


“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • 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

  • 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.

  • It was fun to see the inside contents of your refrigerator. Wow, you sure do have a lot of fresh vegetables crammed in there! You must be very healthy! Greetings from Los Angeles!

  • Tried this gazpacho recipe for the first time, and then quickly made a second batch 3 days later, followed by another one 1 week later. DELICIOUS, even with the cucumber!! This is a perfect summer soup. I never thought to puree it in a blender. How easy and quick is that. You can change it up depending on your tastes and what you have available. Que rico, muy deliciosa

  • 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

  • Que bom, José! Mi novio me hace el mismo, tio! Le hago unos platazos con todo el amor y va el tio y lo mescla todo como un puré de bebé o un vomitado…
    I can see why Tony loved you so much, ’cause you’r a fucking genious bastard. Cheers for this video!

  • 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!

  • 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.

  • 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).

  • you guys know that most chefs have that passion…. yioure just too busy watching action bronson and other fake chef douchebags… look at real chefs and youll allways have this type of passion.. god you guys are dumb sometimes

  • 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.

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

  • 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.

  • “be polite with the tomatoes…. and now this is the tomato’s heart” The cucumber and the green bell pepper? “cut this shit and put it in there”

  • I don’t know if there’s a “cheffy ” reason not to do this but if you cut your tomatoes in half but begin the cut next to the stem instead of in its center, you only have to remove one piece of stem from each tomato instead of two. For a gazpacho or shakshuka or tomato sauce it can really save time! In fact it always saves time.

  • Madre mía qué desastre de gazpacho mi alma! Menudo color marrón! Usa tomate de pera!! Me alegra que lleves la gastronomía española por el mundo pero no eres un grandioso cocinero la verdad…

  • Hey, before this came up, I was going to make gazpacho. And I didn’t know about letting the bread soak up the veggie juices first, I’m going to do it your way! Thanks!

  • Love to see recipes that glorify simple, basic vegetarian dishes.

    I love a good steak or rack of lamb, but I really like to see all aspects of cooking highlighted. Well done!

  • The guy is trying to make a gazpacho andaluz but is not using the ingredients we use in Andalucia… OIL FROM NORTH OF AFRICA? ARE YOU CRAZY? HAHAHAHAH. That’s not the tomato we use, that’s not the amount of oil we use, that’s not the vinegar we use. If you make gazpacho andaluz, call it andaluz because there are more kinds of gazpacho. If you want to give a masterclass about gazpacho andaluz, don’t use blueberries or croutons…. They are not in the recipe. If you want to make your own gazpacho, go for it, but don’t make a fake copy of our gazpacho and call it masterclass. People have no idea about you are wrong. And yes. We mix the vegetables with the gazpacho, it’s not a problem. They are the same toppings inside. In YouTube anyone can think is doing a masterclass XD don’t be ignorants please

  • So, would it be a problem to add that oil and vinegar before walking away for 15 minutes? Or does it need to be right before the blend?

  • 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.

  • one of the best chefs out there. as a chef this man brings me to that place of passion that makes me love food so much. his respect and love for food is immense and so many cooks need to take a lesson from him. also he is one of the most relatable michelin starred chefs.. no pretentious bull just pure passion thank you munchies

  • This video is full of discrimination. Why are tomato and cucumber seeds allowed but bell pepper seeds discarded? My snow flake soul has been tramped upon.

  • Annoying Spaniard here! That gazpacho looks too much like salmorejo to me. It’s too yellow and dense, more like a soup rather than a drink which I think it is. Try using more tomato and less onion, bread and garlic, and even water it down a bit or use more oil. It looks delicious tho, maybe more like a hybrid between gazpacho and salmorejo

  • its a cold soup i dont see you makeing it cold so its not gazpacho its something like it and why you use plastic cups and then use ceramic bowl makes no sens man

  • So I tried this today and instead of gazpacho I ended up with something with both the taste and consistency of thousand island salad dressing. I was short a tomato, but is there anything else I likely did wrong?

  • I’ve only recently started watching your videos and I love how informative and easy to follow they are but I also have to add that you saying ‘Guys, gals, and non binary pals’ at the end was such a nice and unexpected thing and I really appreciate it.

  • Hi Kenji, I have excess tomatoes from the garden and they need to be used asap. Does this gazpacho freeze well? I really like your vids! Thanks in advance!

  • This doesn’t have to do with the recipe (which looks amazing!), but the comment about peppers and dogs. I found out this year that some dogs like spicy peppers. It blew my mind because I had never heard of it. I I had a bunch of potted peppers planted this spring (cayenne, shoshito, anaheim, jalapeño, and carmen sweets). They all started fruiting about the same time and the dog absolutely demolished them one afternoon when he was on the porch! He ate every single one. I had to do some research, but they don’t get quite the kick out of it, but can still sense the spiciness.

  • This looks very appealing, especially as it is quite hot here right now �� My big blender is broken though, and I’m not sure if the small one will do. Will give it a try anyways!

  • If I add too much vinegar to my gazpacho, or if my tomatoes just aren’t that ripe and it ends up acidic, I wonder if I could throw in a sprinkle of baking soda (sodium bicarbonate). That should neutralize some of the acid, yeah? I wonder if that would negatively affect the taste or texture though.

  • I am writing to you from a small town in South India called Karur. I prepared the soup for lunch yesterday. Was a BIG HIT with the family. Thank you, Chef!!

  • Not sure if anyone has mentioned it, but the bread crust can be turned into croutons for garnish.
    Try Gazpacho Manchego next, I’ve never known why two dishes that are so different have the same name, but it might have something to do with what you said about the original saddleback gazpacho.

  • 15 years ago I was exec at a boutique resort in Arizona. There I met Don Eladio Cortés, an epicure, gentleman, and son of the hereditary Conde de San Juan, Puerto Rico. He promised to send (and did) a 14th-century recipe for gazpacho cordobés that had been found in his father’s safe deposit box. It’s garlic, almonds, egg white, white bread, cucumber, onion, salt, olive oil, and white wine vinegar.

  • What is the best / easiest way to core tomatoes? I’ve seen you struggling in the video, and I am having a hard time myself when it comes to getting rid of the white stuff in the core…

  • I made this. Best Gazpacho I have had since the Lincoln Road Cafe in Miami Beach closed. Wow. Does anyone ever put carrots into gazpacho?

  • This was my first Chef Andres video. I love him ��. I want MORE MORE MORE!!! He really showed those mf’ing green peppers who’s the boss!!

  • So fresh! I drink that from a glass too. Gazpacho and horchata de chufa for the summer!
    L530. Giving you my support here, hope you’ll do the same.

  • 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?

  • Definitely, the best thing to drink or to have as a soup during the summer. My recipe is exactly the same except for the cucumber. I think that gazpacho is for us Andalusians what paella is for Valencians, everyone has their own perfect recipe, and all of them are delicious!

  • I had to add a little bit of water to mine because it was too thick, but the flavor was A+
    I guess it depends on the water content of the veggies you add.

  • @Kenji, I tried making this just not and it turned out incredibly bitter and difficult to eat. I used my vitamix on the highest speed, which from my experience makes olive oil become horrible; even following your steps did not prevent this. What can I do to avoid this problem?

  • Hey Kenji, would you consider opening up adding closed captioning to the community? I’m sure there are people (myself included) that would love to help make your videos more accessible to others!

  • Grabs your ears at first and then grabs your gut. And only lets go after the song has been over for a while. Jeez, the intensity. So controlled.

  • You can share some with me:) i want to try gazpacho but never make it because its not something my husband would eat and i dont think i could eat that much lol!

  • Kenji, congrats for one more excellent video. Just something to point, from a southern spaniard (from Seville): classic Andalusian gazpacho contains no bread. Contrary, “salmorejo” is the tomato soup based on bread. Salmorejo is normally eaten with cubed boiled eggs and diced ibérico ham. Gazpacho is more liquid, and normally is drank (no spoon as it should be required with salmorejo). Of course, everyone can make it his/her own way. Your videos are amazing!

  • The recipe that I have used for 40 years is from James michener’s book call Iberia that he wrote of his travels in Spain. I guess the recipe varies from region to region or family to family. His is nearly identical to yours except that I think he puts a small onion in there, but he also reduces two stale rolls to crumbs and stirs them up in the soup. He says American tastes favor 1/4 of a cup of olive oil, but Spanish tastes use a whole cup of olive oil and that’s what I have always used. This is one of my favorite summer soups. I’m so glad I found this video. It’s fun to watch you make it

  • For Anyone who likes cold, garlicky soups, I would highly recommend that you try Tarator, a Bulgarian soup a bit similar to Tzatziki. Basically, Yogurt, dill, minced or pureed garlic, finely chopped walnuts, a bit of lemon juice, finely diced or grated cucumbers, black pepper, and ice water. Garnish as desired with dill, walnuts, drizzle of olive oil, and ice cubes.

  • Soyuz One, hurry home
    Sooner or later gone
    Starless child
    Lived up times
    Ever spending now

    Frozen Lips
    Lose their grip
    Serving the silence
    Escape or drown

    Strand of light
    In cold night
    You can’t see me now

    Delighted in my Jerusalem
    Goodbye to future men

    Blood or might
    Two worlds slide
    Wash your hands of both
    Paint is gone
    Prey is one
    In silent cities
    Standing stone

  • good work but what made your great works was the feelings that you put into them which this lacks. i understand that you wanna go more progressive but empty notes don’t mean much if you’re not as technical as guys like tosin abasi. 18.09 is my birthday so thanks for the present i’ll be on the wait

  • ” Come closer

    I’m the lord of pseudo-thinking

    The statue starts to weep

    My heart’s a Geiger counter

    You should be crawling on your knees

    For the divine announcer


    The fire of London

    And now I’m here to settle down

    As I have bought us some liberation

    Windy storm on our loving home

    See I don’t subscribe to subordination


    Through the sweet Iberian night

    Paco tuned his strings too tight

    Lily’s changing

    In a cage that she calls home

    Another swallow flying low


    There’s wine in the fountain

    And I am here to settle down

    And I have come for your resignation

    And I will leave you on your knees

    Below the dream of peaceful sleep

    Call to come

    Be lost in all the ways that I am not

    Won’t you come?

    Your ideal life

    You’re the pilot of a dream

    A fireworkers fire regime

    To illuminate

    The sky’s a billion burning eyes

    A final sulfurous goodbye

    In The Shining

    Apocalyptic overlook

    Where Wendy wants to read his book

    Exalted flesh of Jesus Christ

    Eat yourself with all your might

    Thanksgiving every night

    Where a universal scream

    Is fireworker’s dream “

  • Song Sounds a lot better than the description �� �� ��

    Atmospheric and affective art rock ����‍♂️

    Run whoever writes that shite along for coffee for whoever is doing real work ��

  • Andalusian here, the difference between gazpacho and Salmorejo is not only the difference in ingredients you mentioned, but also the consistency. Salmorejo is thicker and often a bit chunky (you can feel small bits of bread) which has to be eaten with a spoon and is thick enough for ham and egg to be placed on top without sinking, whilst gazpacho has to be a smooth purée, which can be eaten with a spoon or drunk directly from a glass.

  • I always thought you had to add the onion to the blender too!
    or maybe I don’t like chunks of raw onion haha
    what about some old wet bread????

  • In Malaga, Andalucia you add a little piece of dried bread to sickening. You drink it in a glass because is a drink. I didn’t know people out Spain call it soup. Thanks for your appreciation for Spaniards Food.

  • Made this right away and loved it so much I plan on making it again next week!

    Two questions:
    If you make a large batch and freeze it how will it taste thawed?
    Can I use “slicing cucumbers?” Are they too watery? How picky should I be about the cucumbers I use?

  • Subscribed! I have to ask this cause I have almost everything to make this at home and don’t want to leave the house to get the other ingredients, but will Greek balsamic vinegar (instead of sherry vinegar) and Kalamata olive oil (instead of spanish oil) be okay with this?

  • Oooh that looked so great. So easy to do for sure! I’ve never made or had Gazpacho so far but I’ve been wanting to try specially now that I got ripe tomatoes in the garden. I think I’d like little texture too. Thanks and have a great week Alberto:)

  • Saludos from Andalucía,finally an accurate recipe of gazpacho…that one actually we call It “Malagueño” (from Málaga, Andalucía) and has the cucumber and water so is more to drink un a glass,refreshing.When you Desire to thicken then add bread.Also you have another recipe whithout cucumber that is called “porra” un northern Málaga provincia (Antequera is the town name) or “salmorejo” in the province of Córdoba…no onion,no black pepper,no cumin

  • Great video. I lived in Madrid for nearly 6 years. I was taught to add some bread that had been soaked in water to make it creamier and denser. The bread was squeezed out and added into the blender. This recipe is great and very easy as well.

    In the States, it is hard to find sherry vinegar so I sometimes replace it with tarragon vinegar. Gives it an herby taste.


  • I loved gazpacho during my visit to Spain but I loved salmorejo even more. So much so that I kept doing it for my self now that I’m back. Still would love to see your take on it.

  • Hi Kenji, you might never read this but you have been a massive inspiration to me to cook. I would love to see your take on making a biryani (lamb or chicken), I believe you will be able to pull it off. Thank you for your awesome content during this quarantine time and looking forward to seeing more!

  • 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 like I used to get when I attended the University of Salamanca -Delicious and refreshing! I always add a little more cucumber, or use grated cucumber as a garnish because -Well, why not?:)

  • In many cases the Gazpacho doesn´t have green pepper, in order to get smoother and fresher and drink it from a glass, without spoon.

  • I thought he was perfect. Then I looked him up this dude got a Humanitarian Award from Obama. Oh my god, now I’m gonna stop searching, gotta save this delightful details for rainy days.

  • I just found this channel. I am not very familiar with Spanish cuisine so I am looking forward to exploring some of your recipes. I bet this is amazing on warm summer day. I also just watched your recent video of “BEST-EVER Spanish Potatoes,” I will definitely try that dish too.

  • Sounds great. When will it be available for pre order? I followed the link to Burning Shed but it does not appear to exist in their listing yet

  • I lived in Huelva, Andalucia for 4 years and this was an almost daily lunch dish for me. After being a chef for 30 years, this is still one of my favourite dishes…and not just because it involves no cooking at all! The people in Huelva a rural area called it Salmorejo instead of like the rest of Spain gazpacho and it was always served with jamon de Serrano and chopped, hard-boiled eggs and crusty bread. I was so glad to see you using this recipe as, while peeled cucumber was in all the recipes in Huelva, elsewhere it was excluded and, often, bread was added. I asked every abuela in my pueblo how they made theirs and, as a result, I now use the same recipe as you.

  • It’s really hot in Ukraine now and I eat gazpacho every day. Perfect soup, I do it the same way as this. One thing I love to add some pieces of toasted bread there.

  • Albert, so simple and tasty looking! Now, please make Salmorejo, it’s a secret gem. (Btw, props for the Woody Woodpecker magnet).

  • Aaah Gazpacho! Going to Spain again in a few weeks, Gazpacho is one of the highlights, with salmorejo, tortilla de patatas, paella mixta (also the original one of course, don’t be mad at me Valencianos ��), jamon serrano, queso manchego curado, gambas al ajillo, pulpo a la gallega, chorizo a la sidra, morcilla, fabada, sepia, mejillones, calamares (no pota! ��), chipirones, navajas, sardinas, anchoas, boquerones, aceitunas, pan con tomate, queso de cabrales, empanada de atún,….omg….I wanted to lose a bit of weight, but I think I will be eating all day long ��

  • Who can dislike such a video? Brilliant. I’ve used your recipes at home in India. I just double the garlic cloves and chilies. It ends out brilliantly.

  • I love the way you prepare your vegetables I have to try this recipe, infortnly the Weather is cold and lost of rain, thank you again ❤�� and enjoy your weekend all the besr

  • Forgive me… i didn’t know this great band…
    When i started listening to their tunes i thought “man, this looks just like a great jam between Radiohead and Sigur Rós”! Then i went on to the internet… they have a career about 22 years long!
    I’m going to pass the day exploring this great band.

  • 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.

  • She died the day immemorial

    While the train was embarked

    Close to Menai

    Holy passenger

    The clockwork uranium factories

    And the timing

    Burn the night away

    And now she is ready

    To come back again

    Remember mama? the dreamin in paris

    Twenty five years ago

    The view over the city

    The late song

    She fell asleep in the chair

    Beside me

    In the open air

    The game had started

    But the radio was dead

    Remember the seven seals in Paris

    Twenty five years ago

    Did you call a revelator?

    Call a revelator?

    Remember the seven seals in Paris

    Twenty five years ago

    Broken elevator

    Broken elevator

    Sleeping all night

    Sleep in the blue

    Sleepy Altai

    Try to lose me

    Soon to divide

    Breaking inside

  • Just discovered them from Listening to a Steven Wilson mix on Spotify they remind of a cross between SW and Radiohead I will be making the effort to check them out more as from what I have heard I like

  • Hi, i like these cooking vids.
    If you like cooking watch: First time that a German trained cook-prepares filled “Bao”… Buns!

  • Awesome music and full amazing atmospheare into and around me!
    Thank to creators!Bravo Gazpacho for your Soyuz!One Power the vibe!
    Great sound and perfect balanced mix!Respect Kscope!

  • bass is good as always but could be louder. needs more guitar like older gazpacho stuff. needs to be rockier. im going off gazpacho when they could be so much more to my taste than this.

  • A very convincing emulation, but sadly I already own the complete genuine Radiohead discography, so I won’t buy you, guys. Maybe if you find a style of your own…

  • One of the most anticipated releases of the year. Love them. Gutted the gig has been postponed. Everything they do is something special, and this is clearly no different.

  • no bread crumbs? Also if you peel the tomatoes and the bell pepper is less acidity. Definitely I wasn’t impress with your recipe…

  • Guys, fuck. This is seriously one of the most phenomenally well crafted songs I’ve heard in my life. One night I listened to it for about four hours straight on repeat. I’m not sick of it yet; I doubt I ever will be.

  • Gazpacho cname oms from the friend Antonio of Andalucia,who draw the covers and is a vegetables drink for summer. specialy and better fresh.

  • Can’t wait to hear the whole album. Gazpacho are band where it feels right listening to the record as a whole. This song is very beautiful in a haunting, atmospheric way

  • That beautiful ending remainds me the OST of Braid. So many memories were brought back at me in those seconds… Beautiful song, Gazpacho, as always.