Reviewed: Jun. 19, 2013

Good, but a little salsa-y. I added 2 more tomatoes, much less tomato juice (about 6 tbsp V-8), much more garlic, more lemon juice, olive oil and 2 slices of crusty bread. Thoroughly blended and chilled overnight. This gives a different texture (thicker) and I think, excellent.

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christie

Reviewed: Jun. 4, 2013

This was an amazing recipe -- it was wonderful and I loved it!

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Carol

Reviewed: May 6, 2013

In our opinion this was better than the recipe done by America's Test Kitchen (hence the 5-star). We followed the recipe exactly. If I was making it again for myself, I would add a chopped jalepeno, but I am a heat-lover... I did try adding some tobasco to one of my servings, but it was a fail. It just didn't blend well with the other flavors. I did note that the heat level of the tobasco was enhanced, so be aware if you are going to try to spice it up a bit that your results may exceed expectations.

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Reviewer:

JenNJon

Cooking Level: Expert

Reviewed: Aug. 26, 2012

Really enjoyed this and so easy to make.

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Bonnie

Reviewed: Aug. 20, 2012

My friend made this for me. It was delicious. He added a bit more garlic and tarragon and let it sit for a few days which definately added a lot to the flavor. It was very flavorful and extremely filling, perfect if you want to watch calories. So fresh and healthy too.

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~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Aug. 3, 2012

Awesome! Here are my modifications based on what i had in the house: used 3 galirc cloves, a full (giant) red onion - didnt have green onion. Added a 1/2 can of black olives plus a splash of the juice, handful of fresh basil instead of dried and omitted the lemon juice (I forgot to add it actually, but it turned out delicious!) Also: instead of sour cream we pureed a few avocados with fresh lime juice and it works great!

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Reviewer:

ataylo43

Reviewed: Jul. 25, 2012

I'm eating this as I'm writing this review!! This is very good and easy to make. Although I made a few changes due to what I had on hand it turned out to be the best gazpacho I've ever had. I used V8 in place of tomato juice, a red pepper instead of a green, 1/2 clove of garlic, I had no tarragon on hand and 1 tsp agave syrup in place of the sugar. I also added about 1 tsp of hot sauce.

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VinylSmack

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Jul. 16, 2012

My new favorite!

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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Jun. 18, 2012

Absolutely fabulous! I didn't follow the proportions exactly; I kinda threw the veggies in to my Food Ninja and let it do it's business. Instead of fresh tomatoes, I grabbed two cans of the herbed chopped tomatoes and used them along with two cAns of V8. My family ate it right up!!

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Reviewer:

Birdy

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Jun. 16, 2012

Delicious! I only gave it 4 stars because I changed a few things. First off I made it to serve 5, but that doesn't matter much except with that in mind I used 3 cloves of garlic, used no tarragon, basil, or parsley and just used 3 tsp fresh cilantro. i omitted the green onions due to the increased garlic and only used a pinch of sugar. Finally, right before chilling I added a bit of olive oil, s&p to taste. i sampled it prior to chilling and WOW! perfect! Rather than store bought tomato juice I juiced organic tomatoes and blanched the others prior to chopping. Great recipe, saved to my recipe box for sure! I'm going to serve it with grilled tomato and avocado sandwiches on baguette.

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