This is a great recipes I added yellow peppers red pepper flakes and vegetable broth i

This is a lovely base recipe which benefits from a few adjustments: -Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the blender/food processor anyway. -Blanch the tomatoes (it's quite easy) and remove their skins before chopping them into the mixture. Otherwise, your guests will find themselves picking bits of tomato skin out from between their teeth. -Seed the cucumbers before chopping -Saute the garlic in olive oil for about a minute, and add both garlic and oil to the mixture. (I dislike using raw garlic in anything, because it tends to add an unpleasant bite even in minute quantities) -Cut sugar down to 1/2 tsp -Substitute extra fresh tomatoes for 1 cup of the tomato juice -Skip tarragon -Skip green onions For garnish: -Minced red bell pepper -Fresh parsley -Chopped hard-boiled egg (very practical of the folks in Andalucia to add protein) On the side: We had some leftover polenta, which I sprinkled with shaved parmesan and served with the gazpacho instead of the usual crusty bread + ham. Delicious!

My husband and I both love this soup! I do use V8, instead of tomato juice, but otherwise follow the recipe. I make this very frequently in the summer and guests love it too! I serve it before the meal instead of salad.

I thought this was just okay as written. I used V8 instead of tomato juice, added worcestershire sauce, and added lime juice to perk it up. I've never had gazpacho before, so not sure how it's supposed to taste, but this was not impressive. Easy, though.

From what I can tell from the other reviews, exact measurement is not always necessary. I did try to stick to this particular recipe as much as I could, but my own tastes often lead me down different paths. This is a great recipe to "live a little" and it's easy to customize. VERY TASTY and a great hit :)

Delish. I always add a small can of chopped green chilies and 2 avocados, one blended and one chopped. I use only a small amount of the tomato juice when blending just half the veggies, this keeps the finished soup from being too muddy. Then use the alligator chopper on the rest of the veggies to have a chunky soup.

Very easy and refreshing during hot weather. As others have said in their reviews, eating this gazpacho is sort of like eating salsa. Be advised that this recipe yields a lot of servings. My husband and I ate it with French bread.

I used cold tomato juice to speed up the chilling process.

I'll give this recipe 4 stars because my husband loved it. Otherwise, I wasn't too impressed. I used spicy V8 juice as other reviewers had recommended. I guess I was expecting more flavor because it tasted bland to me. Will only make again for my hubby.

I made this in my blender. Very quick and easy with lot of flavour.

I had leftover tomato juice after making salsa and have now made this twice. Each time I have added cilantro and a jalapeno, which does make it taste like a watery salsa.

i would add more garlic...but besides that this is my favorite!!

This was fantastic! Summer vegetables from the garden always makes me yearn for Gaspacho and this recipe didn't let me down. I only changed a few things: I don't care for vinegar, so I substituted 2 Tblsp of Worcestershire sauce and I like my Gaspacho crunchy, so I added two ribs of sliced celery. YUM!

Very very good. Nothing but fresh flavor. Didn't miss the oil at oil. I didn't have good tomatoes, so used one 14.5 can of diced tomatoes with juice and I used my "boat motor" stick blender. I just feel I have more control of degree of puree. I like a little crunchiness left to my gazpacho. Again, great recipe, thanks for posting.

Incredibly fast to make and soooo healthy. I too added a jalapeno pepper. It gets better the longer it sits!!

Extremely easy to make. Gorgeous blend of flavours. I added a jalepno pepper and topped soup with a dollop of sour cream. Delcious!!!!!!!

I have used this recipe for several years. I offer crusty warm bread with it, and it is a hit! If you cut the receipe down, you can make this in a cocktail shaker, and serve it in a Martini Glass with a slice of lime.. makes a great brunch soup! And everyone is so impressed with how you served it!