Greek Gazpacho

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I love this rcp! I made it last summer ( 2011 and froze it (minus the feta ... I just thawed it today and had it... it was delish! I can't wait to make it again soon. Loved the tip about using the fresh corn and jalepano!! Great idea.

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I've made this recipe twice now and it is my absolute favorite Gazpacho recipe! I never season with salt and pepper as per recipe measurements because I like to be in charge of the salt level...you just have do what is palatable for you. It's perfect for a large group, but, I would make it for a small group too....just cut it in half. The flavors are amazing!! I add fresh cilantro and a jalepano pepper because we like a little kick! When we have fresh corn in August I throw that in too! When I serve it I make my own croutons from leftover foccacia and add a few on top then drizzle with really good XVOO. This is just soooo yummy! A recipe that will always remain in my family cookbook! Thanks Ina!

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Great recipe!

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This is a great gazpacho but believe the recipe when it says 8-10 servings. It makes a giant vat of soup. Next time I will cut it in half! Also I'd cut the salt down a little, it was a bit too much. Otherwise great!

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First off you have to be able to adapt in order to make this work. Originally written it makes a Ton (its for a party and if you don't like heavy onion or garlic Cut it back an add to taste. For example I halved it and it was still a large bowl full. I only used half an onion, and a couple cloves of garlic because that's my taste buds. Also believe it or not my store didn't have but a small can of tomato juice and I didn't feel like going to another so I used a small can of reg tomato juice and the rest V-8 it was quite tasty that way!
I also served it with a warmed slice of Greek olive bread with roasted garlic butter. I had this for lunch every day for a week. Simply wonderful

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Made this for a girls' party and it was a big hit. My husband had to taste it before the party and also loved it. I read all the complaints about the salt. Over a tablespoon of salt is a lot, so I would never just blindly put that much in. With both the salty kalamata olives and feta cheese, it's going to be salty to begin with. So, I waited until the end to taste it and put in 2 teaspoons KOSHER salt. Don't use regular table salt or you will be sorry. I also cut back on the garlic (2 large cloves and onion (1/2 of a small and thought it was fine at those levels. I had a ton of it left over and would cut it in half next time.

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Ina I love your show, and I love your food, you are the absolute best, I wish I could be like you, you are so at ease in the kitchen, I watched Julia and Julie 2 times and I know exactly what she was going through, I have entertained quite a bit, but never to the degree you have, I wish, I cook for my elderly parents now, and they appreciate everything I do, but I know I could do more, well, if I had the kitchen you have,, again I love watching you cook and you just enjoy it all, I hate Giada, what a fake,,susan

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THIS RECIPE HAS WAY WAY WAY WAY WAY TOO MUCH GARLIC AND ONION.

WOULD BE DELICIOUS IF YOU USE MAYBE 1-2 CLOVES OF GARLIC AND HALF ONION TO A WHOLE RED ONION.

I HAD TO THROW THE WHOLE THING AWAY. IT CALLS FOR TOO MUCH GARLIC AND ONION. TRUST ME. I LOVE GARLIC AND ONION BUT THAT'S ALL YOU CAN TASTE.

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Loved this and ate it for days since it makes a lot...but, feel it is important to cut back on the garlic (2 cloves and 1 red onion instead of 2...also adjusted salt to taste. It reminded me of the gazpacho I enjoyed in Spain.

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This soup was a nice cool dinner for our hot nights here. I took the advice and cut back on the salt. Other than that, this was a fantastic recipe. I served it with some toasted crusty bread. I will definitely make this again.