Quick and Fresh Gazpacho Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 21, 2014
Great recipe with a few modifications. I only used 1/2 red pepper and 2 green onions. I also added some fresh cilantro while I was blending the ingredients and tsp of sugar to cut the acidity. I serve with sour cream and cut up cucumbers for garnish. The longer it chills, the better the flavor.
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Reviewed: Jun. 16, 2012
save the spoon and serve this in a glass with a sprig of cilantro. (we added that and fresh cracked pepper.) this will be a weekly staple around here!
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Reviewed: Aug. 4, 2011
I did not enjoy this recipe at all. All I could taste was the onions.
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Reviewed: Jun. 27, 2011
Used exact ingredients and measurements. 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 other recipes on this site that I prefer; the only advantage to this one is the short ingredient list.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Austin, Texas, USA

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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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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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Photo by Abuela Nany

Cooking Level: Expert

Home Town: Eldorado, Ohio, USA
Living In: Mijas, Andalucia, Spain

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