From someone who lived in Seville, this is a great recipe, unfortunately it is not andalusian gazpacho. Like other reviewers have mentioned there are ingredients here that are never in andalusian gazpacho (or gazpacho in general). The ones that bother me most are the navy beans, celery, basil, and tomato juice. But what is MOST glaringly missing is the STALE BREAD. On top of that andalusian gazpacho is blended to a puree. I like salsa-esque gazpachos, but andalusian gaspacho is not of a salsa consistency. Keep it simple: fresh veggies (tomato, cukes, green & red peppers), good olive oil, stale bread, red wine or sherry vinegar, garlic, salt & pepper.

Reviewed On: May 27, 2011

For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great for the Sunday dinner rotation.

Reviewed On: Mar. 9, 2010

I've done my own "america's test kitchen" for the Hot Brown and this recipe (with only one minor alteration) was the BEST! If you find the cheese sauce "bland" use fresh grated parmesan (it should be a little stinky) and ground pepper. It should be all you need. My only alteration? I like to put the tomato on TOP of the cheese sauce so it gets a bit broiled too. Then i add the bacon. It's a heart attack on a plate but it sure is good!

Reviewed On: Apr. 3, 2009