Reviewed: May 7, 2008

This was both beautiful, delicious, and unique. I've had several Gazpacho's before, but never one quite like this. I will definitly make it again.

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3 users found this review helpful

Reviewer:

MOORES0

Living In: Rochester, New York, USA

Reviewed: Feb. 27, 2008

This recipe just was not for me I failed to find the blend between the sweetness of the broth and the crunch of the raw vegetables. That being said my family LOVED it.

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1 user found this review helpful

Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

Reviewed: Sep. 15, 2007

Superb! The flavors are amazing. The cilantro and jalapeno are a must. I just used a regular cucumber and seeded it. I may add chopped jicama next time. Thanks so much for the light, great recipe.

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3 users found this review helpful

Reviewer:

JENNYHAY71

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Monterey, California, USA

Reviewed: Aug. 28, 2007

I found it very satisfying on some hot Texas days! Interesting flavors - cukes are good in everything! Ditto for cilantro (which was my herb of choice for this recipe). Thanks!

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9 users found this review helpful

Reviewer:

RNESIN

Reviewed: Aug. 17, 2007

I ended up making this and not serving it. There were just too many flavor combinations going on for me. The color is pretty, and it is refreshing, but I think that the OJ might have over-powered it too much to be really enjoyable.

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1 user found this review helpful

Reviewer:

Nicole

Reviewed: Jun. 5, 2007

This would be a nice refreshing first course to a grilled shrimp dinner. I added more lime juice and used cilantro. The flavors blended nicely.

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14 users found this review helpful

Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Apr. 30, 2007

Yummy! I listened to the other reviews and didn't put in any oil. I diced some of the cucumber and pepper more finely than others (with one of those dicer tools) and it added more texture since the chunk sizes were all different. Excellent! Thank you for this recipe!

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12 users found this review helpful

Reviewer:

Marlys

Reviewed: Aug. 28, 2006

As a matter of personal taste, I put everything in the blender, after trying it according to the recipe; either way I give it five stars. A unique twist on the original, and very refreshing.

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13 users found this review helpful

Reviewer:

ChanaLeah

Home Town: Bristol, Illinois, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 27, 2006

I love this recipe. Here in Phoenix in the summer, the temps can reach 110 degrees. This soup is perfect for those too hot to cook days. I've varied this by adding a banana or a peach. Thank you for sharing!

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13 users found this review helpful

Reviewer:

Shelly

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Aug. 11, 2006

This is a wonderful Soup! I made this for about 20 people and everyone was delighted with it. I had never made cold soup, so when I first read the recipe I was a little worried that the onions, garlic and so on were not cooked or sauted before putting them in the soup. It was a very HOT day so I followed the recipe to the letter and it was wonderful. This is a real energizing soup. My husband called it Live food. I bought the Mango prepeeled and pitted. It was well worth the extra cost. Because of time, I put the soup in the freezer for about an hour and half before serving it. I will definately be experimenting with other Gazpacho recipes. It is easy and very tasty. Thanks

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26 users found this review helpful