Gazpacho IV Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 25, 2006
I pureed about 2/3-3/4 of the vegetables and then mixed everything together as the recipe called for. I added chopped up avocado before serving. Excellent!
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Reviewed: Jun. 20, 2006
The flavor of this is good but the somewhat chunky texture was more like a salsa than a soup. I really think a portion of this needs to be pureed. I used roma tomatoes & I used spicy bloody mary mix instead of the tomato juice so I omitted the hot sauce. I used a lite flavored olive oil to avoid a heavy, oily feeling. I didn't have celery so I used celery salt in place of the regular salt & I used fresh parsley & basil instead of dried.I served this w/ spaghetti squash w/ butter, parmesan & bacon bits & Diana's suggestion of the french bread w/ infused oil sounded so good that I went w/ that as well. Thansk for the recipe...it was refreshing.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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Reviewed: Jun. 19, 2006
I made this recipe with no alterations, even though I thought some of the spices sounded funny together, and it turned out wonderfully. It went well with French bread dipped in garlic olive oil.
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Cooking Level: Intermediate

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