Gazpacho

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SO good!! super easy to make and perfect on a hot summery day!

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I love this recipe! I was too lazy to find my old recipe, so I looked up Alton's online, and it is terrific! I particularly appreciate the explanation of how to skin the tomatoes (boil 15 secs and then Ice bath. I never got that right before. Thank you, Alton, for a great recipe and great tips in it! I did add some fresh chopped zucchini from the garden, and it was excellent for extra crunch!

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I thought this gazpacho was one of the best I've ever made. It was an amazing success. The only changes I made were, I used a balsamic reduction versus regular balsamic vinegar and added an extra 1/4 cup of cucumber, red onion, red pepper... for some extra crunch.. I served it with homemade garlic croutons, cream fraiche and basil..

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Found the recipe easy to follow and fun to make. The end result exceeded expectations.

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I've never had nor made gazpacho before now. But it's so hot and humid here that I thought it would be a nice change of pace for our Meatless Monday dinner. I followed the recipe pretty much to a T and it came out DELICIOUS. I didn't have the time to really let the flavors meld though, and I think that it would've been even better with more time. The only thing I couldn't figure out was that occasionally I kept biting into something bitter - maybe the cucumber? SECOND TIME: PERFECTION! I was forced to use a serrano pepper, so I just seeded half and finely diced it and the heat is perfect. Also did a quick saute of the garlic, since maybe that was the bitter culprit from the first attempt. This stuff is soooo good, easy to make and guilt-free.

The prep work definitely takes time but I simply made myself a nice cocktail, put on some good music and got to work. The end result is so worth it. An elegant, light and easy dish I'll definitely be making again this summer! Thanks Alton!

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It's that time of year... the time of year when not only will I eat tomatoes (not a fan, generally but I will eat them in bulk. And I can't think of a better way to eat them than this recipe. Yes, it's a lot of time and a lot of chopping. But it's also a lot of delicious and a lot of healthy. And plus it's 94 degrees outside and it meant a delicious dinner without having to fire up the oven. A+ Alton, as always.

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This was the first time I made gazpacho. It was the best my wife and I ever had. I joined food network to post this review. Warning for some reason the jalapeno made my hand burn. Milk seemed to be the only thing to help. Wear gloves. The soup was worth the pain.

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Gazapacho has not been one of my favorites in past, but thanks to this recipe, it is NOW. I'm sensitive to vinegar so was drawn to this one because of the small amount and the inclusion of lime. I wasn't sure about the cumin so just added a little to a bowl to try before adding to the entire batch. It really helps round out the flavors. I also added a bit of mint because was low on basil. Also added a bit more lime juice because my tomatoes were not very acidic. Don't skip the jalapano. It really adds a wonderful flavor, too. Yum!!!

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Wonderful! I used some organic heirloom tomatoes and I skipped the peeling step (though I did seed them and put them straight in my Vitamix with the bell pepper. The other veggies I did by hand so it wouldn't be too puréed. Also, I used cilantro since that is what I had on hand. Really great gazpacho - enjoy!

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Excellent!I agree the recipe works better if you take the time to do all the extra vegetable prep. However, I just wanted fast gazpacho, so I just threw everything into the blender and cut the salt in half and voila!