Gazpacho

I made this today for the first time. The flavor was bright and rich; much better than those watery, flavorless versions of my youth! Like at least one other reviewer recommended, I cut up everything by hand so the result was a thick, chunky, soul-satisfying chilled soup. My only deviations from the recipe were I didn't bother peeling and seeding my fresh-from-the-garden tomatoes and I used a combo of fresh (basil & parsley) and dried herbs (more parsley & tarragon). This is definitely going on my hot-weather recipe rotation!

• barbrah

• western MA

• 8/22/2020

A very good gazpacho from which you can improvise. I like mine a little chunky so I only pureed 2 tomatoes and only did a medium chop on the onions. The cilantro trick worked. Also, I preferred more New Mexico chili powder than all cayenne. Still came out with both heat and taste.

• bill_az

• Scottsdale

• 10/20/2019

Simple, classic recipe. This is a great base to start with and modify for your own tastes.

• erinkellie11224151

• 8/14/2019

Just made this and it is excellent! I need to keep my hands off for a few hours :) Followed the recipe but for the fresh herbs I had cilantro on hand.

• reneeafox

• Los Angeles, CA

• 7/19/2018

Oh! and it served 4, not 8...

• andie1024

• San Rafael, CA

• 9/27/2016

A delicious and very refreshing dinner for the rare heat waves we get here in the Bay Area. I drizzled in some olive oil and added diced radish to garnish vegetables.

• andie1024

• San Rafael, CA

• 9/27/2016

Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit. It was very refreshing over several hot summer days in PA last week. I liked the way the flavors blended the longer it stayed in the fridge. I didn't reserve the garnish, I just threw it in at the end of the blending and it was fine, added a chunkier texture to the end result. I think some basil and cilantro would be a nice herb addition. I also drizzled the bowl with a small amount of EVOO.

• janeth

• Birdsboro, PA

• 7/31/2016

I actually wasn't blown away. I made it almost as listed, except used two long thin cukes instead of one fat one (that's what they sell here), and 2 cups V8 instead of 3, and added olive oil after tasting the final product. And well, it was way too watery and too oniony. And without any olive oil, it lacked the unctuous mouthfeel of other recipes. Suggestions: Either use less tomato juice or salt and drain the cukes and tomatoes, use very sweet and mild onions or reduce the amount of onions to a half of what is listed, and add one or two tbsp. olive oil.

• FuLady

• Washington, D.C.

• 4/5/2016

I used Persian cucumbers in stead of a big regular cucumber, and white wine vinegar instead of red wine vinegar. Also, I didn't add the two teaspoons tomato paste, or any green leaves. It turned out wonderful!

• gardenofwine

• Israel

• 7/25/2015

Delicious. I also didn't use the sauce or juice, but added a red hot chili pepper for a little kick.

• katewow1

• Naples, FL

• 5/14/2015

I'm a big fan of gazpacho an this one is fantastic! I followed the recipe except left out the cayenne. I used clamato juice instead of tomato since that's what I had on hand, and actually prefer. Lastly, I used only fresh basil for herbs and didn't need any salt - and I always salt my cooking! Must've been the clamato juice. I've just put it in the fridge for the melding of flavours but its already delicious!! Oh, and I hand chopped everything as I prefer it that way - but I chop, chop, chop - love chopping veggies!

• devolina

• Vancouver, BC

• 8/18/2014

Excellent. I add some chiptole chili powder instead of cayenne pepper to give it a smokey flavor. I also use a trick from another recipe and add about 2TBS mayo (light is okay if really watching your fat)... it really makes it a bit more creamy. This is great for appetizer in little shot glasses (use a small stir stick made from persian cucumbers as a garnish).. for really topping it off, add a slight swirl of olive oil.

• nancyesheppard

• San Francisco

• 8/2/2014

Delicious recipe! I added some worcestershire sauce, a few stalks of celery for a little crunch and used fresh thyme and tarragon. Be careful not to add too much tarragon because it can be over powering!

• lrshot

• Richmond, VA

• 7/25/2014

Having enjoyed the pleasures of Seville and its surrounds on more than one occasion, I was thrilled to discover this recipe. It's easy to make, tasty, and authentic to a fault. I used vine ripe Roma tomatoes and I excluded the sauce and paste. To half the recipe, I used about 4 cups of peeled and sliced tomatoes. Definitely a keeper!!!

• kt_oneill

• Sicily, Italy

• 7/17/2013

This is my go-to basic recipe for gazpacho. I doubled it and added 1/2 cup EVO and a kick of 18 yr. balsamic 1/4 cup. Also, we prefer chunky, so I did not puree. Served with chopped hard-boiled egg to add as desired.

• mkgw824

• Pinehurst, NC

• 7/6/2013