Gazpacho

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Excellent! Will be making this every week all summer as long as great tomatoes are available! AB has the BEST recipes!

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Never heard of this before until I saw the episode, since I wanted to work on some knife skills he taught I gave it a whirl, quite good.

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This gazpacho is delicious! I love all the different flavors!

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This recipe is restaurant quality. the layers of flavor are awesome. Add a little celery. Great use of our garden produce. No substitute for fresh.

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I make Gazpacho every summer. This is the best Gazpacho recipe I have made, but of course it is Alton! Tomatoes are so plentiful and delicious right now that I made my own tomato juice. This recipe is a keeper and so healthy!

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Excellent! This is the best Gazpacho I have ever had!

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A truly remarkable gazpacho! Don't omit the olive oil, vinegar or Worcestershire sauce; each ingredient adds a subtle and delicious depth to this recipe. The limes really brighten it up. I'll be eating this all summer! It took me about an hour total to make this and the result was worth every minute. Be sure to chill for at least four hours before serving to let the flavors really develop. SO GOOD!

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When I made this recipe more than one person commented "This is the best gazpacho I've ever eaten." All credit for that goes to Alton Brown. Make this recipe.

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Gazpacho is an old family favorite. I actually dislike fresh tomatoes by themselves, but LOVE gazpacho, I guess the weird acids change with the combination of ingredients. This recipe works as a basic platform, but my dad loved to improvise, so he liked to add fresh sweet corn right off the cob in season. To give a richer flavor, my brother suggested V-8 juice in place of the reserved tomato juice. I just made a gallon, and it turned out fabulously! Can't wait to taste it again tomorrow after the flavors meld, then share with all my friends! Give the corn a try.

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this is my favorite way to enjoy tomatoes, when they're in season. I use heirloom Brandywine, and don't bother to peel them. for a complete meal, I like to add cooked shrimp, with crusty bread on the side.