Gazpacho

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Even though tomatoes aren't in season right now, this came out pretty decent. Can only imagine what it would taste like with in season tomatoes! I didn't want a really chunky version so I used my immersion blender on the whole batch. If I make this again before tomatoes are in season, I will probably add some more heat as at least one other reviewer did.

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Wonderful. This was the first time I ever tried making this soup. I did tweak to leave out the balsamic vinegar, and went very light on the worcestershire. But added extra lime juice and a little extra salt free v8 juice. With the garlic you need the time to let it mellow out. So health, and enjoyable.

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I've been dying to have gazpacho for a long time so I finally decided to track down a recipe. This recipe is an absolute winner. It was everything I remembered a good gazpacho to be. I didn't sway much from the recipe except for use a red and green bell pepper as well as cut the oil down to half. I can't get enough of this stuff. I tore through it in one day and on day two I made another batch. This is another great recipe that Alton has added to my repertoire.

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I wanted to try something new for a gourmet lunch club I recently joined. I chose gazpacho because I have never had it. This recipe was a HUGE success!! People that were not able to attend the meeting were telling me how good it was! I will certainly make this again! Chilled over night and it was AMAZING! I will be making this again!

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I followed this recipe exactly (it isn't that hard and it was well worth the effort. I really like gazpacho and this was cool and refreshing; even better the next day. Some of my dinner guests however are not fans of gazpacho and thought it would be good served with tortilla chips (sorry Chef Brown I shouldn't have tried to expand the tastes of others. Oh well....I loved it!

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I made this using 5 or 6 different types of tomatoes. It's a little time-consuming blanching the tomatoes, but easier than peeling them without it. I threw everything in a big bowl and used an immersion blender instead of a regular blender. The balsamic vinegar gives it great depth of flavor.

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Only Alton can prepare this in 45 minutes; I figure an hour or so of slicing and dicing, but for several years now this has been my "go to" recipe for hot late summer days and excess ripe tomatoes from the garden. It is time consuming, but extremely easy. I've made it a dozen times, but tweeked the recipe slightly over the years; I reduced the oil by half and add a 1/4 cup or so of white wine. I also halved the vinegar, and use two serrano peppers (seeded instead of one jalapeno, which cuts the sour and ups the heat just a bit. I mix all the liquid in the blender first, then add a giant spoonful of mixed veggies before pulverizing them.
I've brought it to pop lucks, and it disappears. One recipe makes just over a quart, so I frequently have to double it. A dollop of sour cream before the basil is welcome by some (not me but friends love it, and I've used cilantro, parsley, or sage as toppers. I once tried mint (really good, but unusual, and I've also mixed some herbs too.

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Very easy. The taste of this gazpacho reminds me of the gazpacho they sell at T.J's. I made Ina's at the same time to see which one is better---her's was amazing! It takes gazpacho to the next level.

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This is a relatively easy recipe and a welcomed treat since it is 102 degrees in Washington DC right now! I cheated and didn't peel the tomatoes like one of the other reviewers but really didn't notice the difference enough to make the effort worthwhile. I served with shrimp and cilantro on the side and a southerwestern salad. Great for days when it is too hot to start up the grill and ideal for vegetarians and the health conscience. You must have fresh ripe vegetables for this recipe. December tomatoes at the mega grocerama would produce a totally different result.

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My dad swore he didn't like gazpacho, then ate three bowls full.