Mario Batali Makes His Mother's Special Gazpacho

"The Chew" star joins "GMA" to share some of his favorite recipes.
3:00 | 09/07/12

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Transcript for Mario Batali Makes His Mother's Special Gazpacho
Very excited about having our friend, mario batali, here, from "the chew." He has tasty dishes. The garlic is not to be believed. You smell like a field of lilies. Don't worry about a thing. I want to ask you about a special event coming up. At the new york botanical garden. All summer long, we start by planting. We bring children out. Each restaurant has their own plot where we celebrate something we love to cook. And throughout the rest of harvest, in august and september, we bring chefs down and they make food. And they demonstrate what's going on in the world of gardening. With all of these colors, what are you making? At the end of summer, you have the harvest. The harvest is coming more quickly. There's tomatoes you would use for salad. But there's the droopy tomatoes that are almost a little overdone. We like to make those into gazpacho. This is your mom's recipe. This is my mom's recipe. I went to high school. I lived in spain. We have garlic, onions, cucumbers, peppers. Keep in mind, you can move this around. I love that. Sorry about that. And we're going to take a little tomato juice. Hold on with the oil. We're going to put a little cayenne. A little salt. Do you measure it out? Or do you eye ball it? You can measure it out. But you don't have to. Hold on. And you're going to go right and -- oh. Why do you wait for the oil? The oil will almost emulsify. Thanks to lara, green pepper infused oil. It is so delicious. If you have different things in your garden, don't worry about it. As long as there's tomato and garl garlic, you can make it anyway. You can also make a gazpacho-like soup made out of garlic and almond and water. We have our liquid now. We have our liquid. All of the other ingredients, we chop like this. If you go to madrid, they bring you gazpacho like this. And the condiments, like you would have them. That's lovely. And you serve them up. It's beautiful. And you let go with a little crouton. Exactly. And a little color. Around there. What could be easier? I will. Go for it. With the richness of garden, and continuing the tomatoes, the tomatoes that weren't so droopy. These are the full ones. Mozzarella, tomato, base basil. You can chop it easily. Make it in ten minutes. What would be better than looking at your garden? The days to ga over. You can see every day on "the chew," airing weekdays at 1:00 eastern, 12:00 pacific and central. Go to goodmorningamerica.Com to get the recipes.

This transcript has been automatically generated and may not be 100% accurate.

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