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: Jul. 10, 2011

Perfect just as written! Only add the jalapeno pepper if you like it really spicy!

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3 users found this review helpful

Reviewer:

SwissMiss

Reviewed: Jun. 27, 2011

Used exact ingredients and measurements, but the end result was slightly watery and lacked robustness of flavor. I might try adding tomato juice to the base.

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5 users found this review helpful

Reviewer:

janet

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 16, 2011

I prepared this as written but used 2 TBS of lime juice instead of sherry and added: 1 TSP cumin, 1 TSP of chile powder and 1/2 TSP of Lawry's Season Salt. Perfect for my gazpacho craving. I didn't mind the canned tomatoes at all.

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5 users found this review helpful

Reviewer:

Peachy

Reviewed: Apr. 12, 2011

I loved this recipe. In addition to the vegetables listed, I added some kale and carrots and pureed it all in the blender. I also used some bloody mary spice (mix also works) cumin, seasoning salt, cilantro used both lemon juice and red wine vinegar 5 small fresh Campari tomatoes, 2 cans of tex mex style tomatoes, and garnished w/basil. Delish!

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2 users found this review helpful

Reviewer:

morgy

Living In: New Orleans, Louisiana, USA

Reviewed: Sep. 11, 2010

I took the advice of other reviewers and substituted lime juice for the sherry. Delicious!

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1 user found this review helpful

Reviewer:

Jessica M

Cooking Level: Intermediate

Home Town: Colonia, New Jersey, USA

Reviewed: Aug. 21, 2010

Very good soup! I followed most of the recipe, but added some green onions and more herbs and spices to taste, because I like strong flavours.

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2 users found this review helpful

Reviewer:

Morgan Ravenwood

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 29, 2010

YUM! Great summer soup. I used fresh tomatoes from the farmers market and a little cilantro. The olive oil adds a nice richness to the soup.

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Reviewer:

Mer12

Reviewed: Jul. 26, 2010

Easy! Delicious! Great kick! Love the diced tomato base-made the soup so easy. I pureed the first can in the blender & poured it into a large plastic bowl with lid. I used a regular farm cucumber minus the seeds and balsamic vinegar because that's what I had. Used cilantro as the herb chopped in the soup and more for garnish. The soup was so pretty with the yellow pepper & green jalapeno. I think any peppers would be OK though. Will definitely make this again! Thanks!!

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2 users found this review helpful