Dill Gazpacho Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 29, 2006
This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable chunks, so I pureed the entire thing. I don't recommend that. I didn't like the texture without the vegetable chunks. Also, it was an unappealing brown color because of the red of the tomatoes combined with the green of the bell pepper. It seems like a red or yellow bell pepper would give this a more attractive color. Anyway, my husband decided that the gazpacho smelled hideous and he wouldn't eat it, so it's all mine. It tasted great as a puree, but I added some chunks back in to improve the texture, and it's terrific! If I make it again, though, I'll try it as a salad without pureeing at all. UPDATE: I did make this again as a salad. It was delicious, but there was a lot of liquid in the bottom of the bowl, so I guess it does need to be partially pureed to incorporate that liquid.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Eugene, Oregon, USA

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Reviewed: Oct. 4, 2006
I used a 28 ounce can of crushed tomatoes instead of fresh. I also used about a teaspoon of garlic powder, a teaspoon of dried basil and I pureed the entire thing. It's very very good.
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Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Sterling, Virginia, USA

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Reviewed: Sep. 8, 2006
Absolutely the biggest hit at our Labor Day family get together! I increased the amounts by about 50% or so using 1/2 reg. and 1/2 plum tomatoes plus 1 red bell pepper in addition to the green one and 2 jalapenos (1 seeded, the other not). Since half was going to be blended anyway I fine chopped 1/2 and the other was course chopped for the blender,saving prep time. Speaking of which, the listed prep time was VERY conservative, more like double for me. Also seeded the cukes and put all seeds in the blender. I think it made for a less watery soup. Served with crusty Italian bread and a bottle of Tobasco sauce on the side and it's a meal itself!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 14, 2006
Out of this World! A lot of chopping but so very worth it! I did add a bit of chopped fresh basil too, out of preference.
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Reviewed: Jun. 20, 2006
This is a nice gazpacho, I used hot chili oil instead of the jalapeno. The flavor was good, I will make this again, its easy
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