Gazpacho is different anywhere you get it. This recipe makes a nice creamy base. I like my gazpacho thicker so it was perfect for me. Tips: Just use your blender or food processor in batches. No need to dirty a stock pot. Pour the olive oil over the bread before blending and leave out the water except for a couple ice cubes right before you serve it. I doubled the garlic, halved the bread and it made a very nice smooth texture with a body capable of supporting chopped fresh vegetable garnish. Fantastic fresh taste!
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Gazpacho is different anywhere you get it. This recipe makes a nice creamy base. I like my...