Gazpacho

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 11-20 of 60

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  • on June 03, 2012

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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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  • on February 12, 2012

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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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  • on January 24, 2012

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

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  • on August 21, 2011

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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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  • on August 19, 2011

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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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  • on August 11, 2011

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

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  • on August 07, 2011

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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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  • on August 07, 2011

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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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  • on July 24, 2011

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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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  • on July 24, 2011

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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.

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