The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 28, 2009
Very good and flavorful (I'm not too familiar with gazpacho and how it "should" taste). Maybe my eyes are sensitive, but I found myself crying while I was eating this, so I would lay off on the onions at least by half the amount the recipe calls for. Unfortunately I added feta before even trying the gazpacho without it because a friend said it was a must.
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Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 23, 2009
I followed the advice of some other reviewers and only blended half of the vegetables to keep a chunky consistency. I also used v-8 spicy juice. This is a really healthy & fresh start to a meal. THANK YOU!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 13, 2009
Not for me. I'll stick with soup that's warm, thank you.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 11, 2009
Good recipe... love the tarragon flavor. I used a low sodium tomato juice and omitted the salt... we follow a low sodium diet. Tastes wonderful!
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Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 9, 2009
I changed this quite a bit to fit what I had on hand at the time. I just used fresh tomato, cucumber, a little bit of onion and bell pepper, red wine vinegar, parsley, basil, garlic, lime juice, and sugar. The sugar really made this recipe for me. I actually put in too much and will cut it back a bit next time, but it was light and cool and a little sweet. This is the first time I've ever tried this, so I'm glad I found this recipe. I will probably try some other variations in the future, but this was a good start.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 8, 2009
This is a great gazpacho recipe! I just threw everything in my food processor and it did all the chopping for me :) Used low-sodium tomato juice and added salt to taste. End result was awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 8, 2009
Quite a success. Easy to make too. very refreshing on a hot summer's day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 5, 2009
LOVE THIS RECIPE!!! This has quickly become a staple recipe of mine! Incredibly EASY to make, HEALTHY and tons of flavor!!! I honestly have no suggetions for anything to change... thsi is perfect as is! I do however tend to add cut up cocktail shrimp to mine after it has been blended, just to add some protein. Also, you can truly use any color pepper you want! A+++++++
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 5, 2009
A great base recipe! I made a few changes to suit my taste and needs. 3 cups V-8, 1/2 of a small onion and pepper, used 2 cloves garlic, subbed balsamic vinegar for red wine, omitted tarragon, used fresh basil, and subbed cilantro for parsley. Also added a tsp sea salt. Perfecto!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 3, 2009
I normally think gazpacho is a little too close to eating salsa out of the jar, but this was wonderful. The texture was perfect after pulsing in a food processor a few times in one batch, and keeping some of the vegetables more coarsely chopped. I will make this again, but next time with about 1 cup less tomato juice as it was a bit "muddy" as one poster put it. Great with a couple of diced jalapeños and green chiles. My favorite gazpacho so far.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 2, 2009
Wonderful dish. I followed it to the letter, and it turned out perfectly. Make sure to choose ripe ingredients, and especially the sweetest tomatoes you can find. Next time I think I'll try spicing it up with a bit more garlic and adding some hot pepper, just because I love spicy food.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 1, 2009
Very easy and flavorful. I added some chili oil and cayenne to kick up the heat, which is wonderful in this cold soup. Make sure you chill it thoroughly (it's just not the same at room temp) and eat it outside in the sun!
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Ivy

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 31, 2009
Easy dinner on a warm summer night. I substituted lime for the lemon, fresh cilantro for tarragon, added a banana pepper & a few splashes of hot sauce. I topped with sauteed shrimp & avocado.
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kt

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 29, 2009
I really like this a lot! The only thing is that it turned out more like salsa than soup, but I love salsa so fine with me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 28, 2009
I am not a huge fan of cold soups, but this summer I've been wanting gazpacho and have been looking for a recipe that looked "safe" (since I'm picky). This recipe is definitely a keeper. Modifications: I halved the recipe, used V8 instead of plain tomato juice (for extra veggie flavor), canned diced tomatoes instead of fresh and left out the tarragon. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 26, 2009
halved the recipe and used one can(26oz) of whole peeled tomatoes instead of tomato juice and chopped tomatoes(about 24oz combined). tomato juice tastes too artificial to me. also used yellow pepper to make it more colorful and added 5 tbsp of parsley instead of 2 in halved recipe. this recipe is a true keeper. so easy, tasty & refreshing. served with chickpea salad over a bed of baby spanich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 16, 2009
A number of years ago I would go to a small restaurant here once a week for gazpacho. This recipe was close to the one I loved. I did use 1/2 spicy v8 and 1/2 reg. v8, and added small amount of dill and chives. I do NOT blend it at all! Wonderful!
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ez

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 15, 2009
This tasted fine after I adjusted the seasonings. I thought it was a little bland, so I added a lot more herbs. It tasted better, but the red color definitely took on a brownish cast. The onion was a little overpowering, in both flavor and texture, so I will use less next time. I will keep this on hand for snacking, it just wasn't wonderful.
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Cooking Level: Intermediate

Home Town: White Plains, New York, USA
Living In: Antioch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 11, 2009
I agree with the reviewer who suggested to "use what's on hand". It's summer now and fresh stuff is everywhere so I used all fresh herbs. I also scaled back on the tomato juice and used "Spicy V8" instead. I also used a red pepper instead of green...just because I don't care for green peppers and it's my soup, right? Oh, and I used Balsalmic instead of red wine to give a bit deeper red hue. Yummy recipe.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 26, 2009
This recipe is a great starting point. Experiment with your favorite flavors. I sub diced canned tomatoes, Spicy V8 for the juice, add a couple of diced avocado's and a pound of cooked salad shrimp for a complete refreshing meal on a hot summer night
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Rob

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