This was a very good Gazpacho recipe, although I still made some changes to suit my personal tastes. Instead of plum tomatoes, I used two fairly large heirloom tomatoes that I picked at a farm the day before (I like more tomatoes in my gazpacho). Instead of canned tomato juice, I used juice that I had strained from seeds of tomatoes I'd used for sauce the previous day (much brighter, fresher taste) - I only used about 10 ounces of juice. I omitted the olive oil and hot sauce, as well as the garnishes (I even left the garlic out). I added an entire bunch of cilantro, because I simply love that flavor with tomatoes. I will definitely be making this again (but with all my above-mentioned changes)!

Reviewed On: Sep. 1, 2008

I add extra blue cheese because I really enjoy that flavor. I don't add any hot sauce or salt, and only use 3 teaspoons of worcestershire and 2 Tablespoons of minced onion - otherwise you lose the blue cheese flavor completely!

Reviewed On: Dec. 23, 2006

This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increased the parmesan. I also increased the garlic to boost the flavor. The main flavor here are the cheeses - if you want more spinach flavor, try "Holiday Hot Spinach Dip" on this site.

Reviewed On: Feb. 8, 2006