recipe reviews for:

Quick Classic Gazpacho

“For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.”

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Reviewed: Nov. 21, 2005

This is a good base recipe. I adapted a bit for items I didn't have and items I wanted more of. I will continue to use this as abase though as it is simple and tasty.

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14 users found this review helpful

Reviewer:

ANNYBER

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2005

I wish I could give this a 3.5 stars. This is a good, and useful recipe. It's quick, easy and fairly foolproof. I've used another recipe from this site that was better, and the main taste difference is the use of fresh versus canned tomatoes. That said, I specifically went looking for a recipe using canned b/c of the convenience. Considering this, this is a very good one. Taste is only marginally compromised by not using fresh tomatoes, and that's worth it when in a pinch. I'll make this again, I'm sure.

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20 users found this review helpful

Reviewer:

APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 14, 2005

This was sooo good! Very refreshing and healthy to boot. I halved this recipe and made a few minor adjustments. It seemed too chunky and thick so I added a can of V8 (the hot&spicy kind. Also, I didn't have sherry vinegar so I subbed lime juice. I served it with some lime wedges too. Thanks Pam, you've done it again!!!

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23 users found this review helpful