Reviewed: Aug. 4, 2011

I did not enjoy this recipe at all. The soup did not even really have a tomato base. All I could taste was onions. I wouldn't recommend making this.

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Reviewer:

twin616

Reviewed: Jun. 27, 2011

Used exact ingredients and measurements, and the end result was a frothy mess. If I used this recipe again, I would only blend half the ingredients, so some of the distinct flavors would be retained and I would also add tomato juice to give it a stronger base. But there are much better recipes on this site, the only advantage to this one is the short ingredient list.

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Reviewer:

janet

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 13, 2010

Quick and easy to make perfect for the end of a long hot summer day. I added a small amount of garlic and some siracha sauce for a bit of a kick the second time around, but even made exactly to the recipe, its really good. My pregnant tummy can't get enough.

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9 users found this review helpful

Reviewer:

CondorsCookin

Reviewed: Jul. 9, 2010

Good and simple recipe for Gazpacho, my sister-in-law makes it this way. I make it the classical way, I use about 1 lb. of tomatoes, 2 cloves of garlic and no onion, plus a good sized piece of stale bread soaked in cold water added to the veggies. That gives it more consistency and makes it a bit thicker. Another spanish variant called Sopa Marbella adds 2 or 3 carrots, giving it a nice slightly sweet taste.

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