Reviewed: Aug. 13, 2007

Excellent balance of flavors. I chopped the veggies for a long time, and finally chose to use a food processor with the rest. It worked well. (Is that allowed?=) Is there any reason a food processor shouldn't be used here? Also, this recipe can be very easily spiced up into a base for salsa.

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John Visel


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Reviewed: Jul. 28, 2007

I love gazpacho and was craving a nice fresh bowl of it. I made this however, and was really disappointed. I used white wine vinegar as specified, and the vinegar flavor was quite overpowering. I salvaged the veggies by mixing with pasta and a can of garbanzo beans. The result was pretty tasty, but I'm still looking for a great gazpacho recipe.

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Kate

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Rochester, Michigan, USA
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Reviewed: Jul. 10, 2006

I've never had gazpacho before, and although I loved the flavor of this, I couldn't get used to eating it so cold. I ended up heating it through a little and really liked it. I could have done without the olives though, and the egg was forgotten about. Anyway, thanks, Michelle!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Jun. 10, 2006

Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor. Added cayenne for some zip, skipped the olives and instead of using water, I thinned with vegetable juice. Very refreshing and so healthy; maybe too healthy; might add a little vodka to this next time; HA, just kiddin'!! Thanks so much Michelle!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Aug. 1, 2005

I served this meal to my friends on a hot summer night with some white wine and crusty bread and it was a hit. It could use a little more of a kick (might add tobasco next time), but was satisfying as is. Not perfect, but very good. A few days later, the left overs took on more of the vinegar flavor. If you make this it's important not to make it too long ahead of when you intend to serve it.

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Kyle W.

	Cooking Level: Intermediate Home Town: San Jose, California, USA Living In: Brooklyn, New York, USA
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Reviewed: Jul. 20, 2005

Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red peppers at the end, red onion rather than regular, etc. Very good, and fun to make. My sceptical husband is now a convert!

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jul. 1, 2005

I love trying different versions of my favorite recipes, but in this case I think I still prefer my recipe. This was good, but not enough "zip" as written. Didn't use the eggs, but the shrimp I added was a welcome addition.

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2many2count


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Reviewed: Jun. 23, 2005

My husband loves Gazpacho and he loved this recipe. I made the soup as suggested and topped it with only the onion and scallions. We also added some crab. Great recipe!

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AKLEIN74


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Reviewed: May 26, 2005

Very good. Benefitted from a good jolt of Tabasco to spice it up.

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BMKANE


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Reviewed: Sep. 3, 2004

Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish.

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bestrachan

	Cooking Level: Expert Home Town: Upland, California, USA Living In: Meadow Vista, California, USA
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Reviewed: Jul. 20, 2004

Excellent recipe. I agree with the others---substitute rice vinegar.

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Marianne


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Reviewed: Jul. 10, 2004

YUMMY! I stopped at the 2nd step and had 2 bowls. You don't even need the toppings...it's good with or without them!!!

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MARYKATFOX


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Reviewed: Jul. 6, 2004

I made two batches this weekend and both were good. The second batch I made with rice vinegar as suggested in another review and I liked it much better. The vinegar taste was not so strong. Cilantro was also a very good addition. Don't skimp an the croutons!

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Lilly

	Cooking Level: Intermediate Home Town: Charlotte, North Carolina, USA Living In: Atlanta, Georgia, USA
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Reviewed: Jun. 15, 2004

Good recipe. I did add a whole can of tomato paste for extra flavor and some extra veggies. The crutons were to die for.

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CWALTER


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Reviewed: Jun. 2, 2004

Used tomato juice and added more veggies like corn etc...very tasty and great for the HOT Summer nights! Ok recipe I've had better though.

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Island Girl

	Cooking Level: Expert Home Town: Tahiti, Archipel De La Société, French Polynesia
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Reviewed: May 6, 2004

This Gazpacho tastes great. (Though I "had" to add some cilantro!) Good consistency, and all the veggies take part in the flavor. Since you make it at about double concentration, it fits well in the fridge, and you can take out what you need any time.

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ERROLV


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Reviewed: Apr. 20, 2004

Very delicious. We garnished with the hard-boiled egg, scallions and croutons (store-bought). This has a refreshing flavor. I used a hand blender to semi-blend before serving. Will definitely make this again. Thanks!

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