Reviewed: Jul. 15, 2006

I wasn't crazy about the texture. After a day or two, the flavor was very good.

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LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: May 8, 2006

Was searching for something to match that a my favorite restaurant and this did it! Thank you this great and easy recipe. We made 2 minor changes. The store had no chives, so we just skipped them. We used V-8 instead of regular tomato juice.

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KRoss

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Reviewed: Apr. 8, 2006

Delicious and Refreshing

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Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Jan. 17, 2006

Outstanding! My favorite summer soup.

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CARRIEKELLER

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 6, 2005

Great recipe. I used a red bell pepper,added cilantro and a diced jalapeno. I used no oil, it doesn't need it. I used V8 regular and V8 spicy. Will make again for sure. Served it with toasted slices of ciabatta bread.

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10 users found this review helpful

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ELYNED

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 19, 2004

VERY GOOD. I MADE THIS FOR A CATERING JOB AND THE PEOPLE WHO COULD GET PASSED THE IDEA OF COLD SOUP LOVED IT. MY HUSBAND ALSO LOVED IT. VERY REFRESHING FOR HOT SUMMER NIGHTS.

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skamboo

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Reviewed: Oct. 21, 2003

I made this for a family get together, and I must say that I was fairly disappointed with the recipe. The soup itself seemed too thin to accomodate the chunks of vegetables in it.

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SCN08

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Reviewed: Aug. 23, 2003

I made this soup for a bbq today, and everyone really liked it. I made one mistake: I added the ice cube in each person's bowl too early, and by the time everyone sat down, it melted and there was a puddle of water in the center of the bowl. Otherwise, the flavor was excellent. One question: Why wasn't the color a brighter red. It was dark redish brown. Anyone know how I can get it a nice bright red??? Thanks.

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lov2cook

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Reviewed: Aug. 21, 2003

sorry but all this made was salsa....

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Aug. 10, 2003

This gazpacho calls for far, far too much oil. I am not a lowfat diehard, but after eating this I am convinced that the called-for amount has got to be a typo. As written, the soup is very greasy, which is a bad texture in cold soup. I suggest cutting the oil to a few tablespoons. Start with two: you can always add more if you wish. I do think this recipe has potential, and will try it again with some tweaks.

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30 users found this review helpful

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Flannery

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2003

Both my husband and I LOVED this recipe. I prepared it without the oil, and with about 1/2 cup cilantro (as others did). Instead of using hot sauce, I just used the Hot and Spicy variety of V-8 juice. Worked great!

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Sweet Freak

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Reviewed: Jul. 19, 2003

This is wonderful gazpacho and it is very authentic. It is so much better than the gazpacho that I have had in restaurants.

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KJSUTTLES

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Reviewed: May 25, 2003

GREAT BASE RECIPE! I read all the other reviews and made the following changes, suggested by others: 1. Used V8 instead of tomato juice 2. No oil 3. Added garlic into the the soup 4. Did not puree the vegetables, but finely minced them instead (for a chunkier soup). My own addition was to add CILANTRO (about a 1/2 cup). I think I might have also upped the hot sauce a smidge.

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Rabbit9000

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Reviewed: Feb. 27, 2003

Delicious and really very easy to prepare!

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SCOUTURE

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Reviewed: Jul. 3, 2002

I have made this several times for parties and even the sceptic of cold soup could not get enough of the gazpacho II. A huge hit every time! One thing I did do different was use V8 juice instead of the tomato juice just to give it a bit more zip!

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MJ

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Reviewed: Jun. 19, 2002

I used this recipe as a guide along with another gazpacho recipe I found. I didn't bother with adding pimentos or chives because I had neither, but I did add freshly minced parsley. Although it was easy to make and very flavourful, I thought it seemed to be lacking something. It needed an extra kick. As well, the olive oil only coagulated when refrigerated for a length of time and made the soup a tad too greasey. I would either omit that next time or add substantially less.

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CWYC

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Reviewed: Jun. 17, 2002

Maybe I did something wrong but this soup was awful, I couldn't finish my bowl and we threw away the leftovers. It tasted like tomato and cucumber juice. Ick.

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14 users found this review helpful

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schmerna

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2002

This recipe is great! I will definitely be using this again. Instead of frying croutons in olive oil, I simply topped the bowl off with some fresh crusty bread. This was so delicious!

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3 users found this review helpful

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tweetybird

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Reviewed: Nov. 3, 2001

Fantastic soup! I would recommend substituting more fresh tomatoes for the tomato juice. Add more veggies and try to not puree too much if you enjoy a "chunkier" soup. Also, flavored store bought croutons work fine - I added the garlic directly to the soup instead and that was delicious.

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PSYCHDOC

Cooking Level: Intermediate

Living In: Eatontown, New Jersey, USA

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Reviewed: Aug. 18, 2001

I served this cold soup with a hard crusted garlic bread. Very refreshing for hot summer get togethers.

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DFBROWN

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