Gazpacho

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This recipe is delicious. The prep work is a bit daunting, but it's definitely worth the trouble if you have the time. I discourage using anything besides full sixe tomatoes, since I used smaller ones, and peeling, de-seeding and chopping was the most time consuming. I let it sit in the fridge overnight, and it was amazing the next day. Great dish for the summer when native tomatoes are available!

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I followed the recipe pretty much exactly except I used cilantro instead of basil. This was amazing. I got all the veggies from my local farmer's market, I think gazpacho is a dish that requires fresh local veggies in the summer. Yum.

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This is a great recipe but I did make a few changes. I took the short cut on the tomatoes, cut back a little on the oil and I added squash for some extra veggies and fiber. It worked out great. Enjoy!

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I love gazpacho but have never made it before. I used this recipe and it is fantastic. I don't blanch the tomatoes; I just chop them and add some V8 juice. That may make Alton cringe, but it is excellent. I want to try the shortcut method of canned tomatoes, but we have so many fresh tomatoes here in the Midwest it seems a shame. Perhaps this winter if I am in the mood for a cold soup.

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I used the shortcut method below: USE TWO - 28 OZ. CANS OF WHOLE PEELED TOMATOES, SQUEEZE TOMATOES TO REDUCE JUICE THEN CHOP. USE 1 CUP OF THE JUICE FROM CAN.

It was easy and excellent. I also added a bit more onion and red pepper just for personal preference.


Great recipe.

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I made this recipe using ingredients on hand that resulted in a couple of substitutions. I used cayenne in place of the jalapeno, a vidalia onion instead of a red one and topped it off with some garlic croutons, as well as the basil.

This was absolutely delicious and brought me back in time to my visit to Spain. The chucks of vegetables made this very authentic.

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I am diabetic and this recipe allows me the pleasure of a tasty treat with out the spike in blood sugar that some of the traditional recipes do. Thanks AB!

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I have been having one question for Gazpacho recipe; "Why bread?"
I believe traditional Spanish recipe doesn't call bread. This recipe is the perfect answer for my question, now I confirmed bread is just an extra. We enjoyed it really much.
As a short cut, I tend to bring everything into the blender, instead of part of it. It still taste great, and it goes very well even if I have heavy hung-over.
I made one tweak; as a garnish, I usually add marinated mini-tomato. Marinated mini-tomato with super duper hot picking liquid floating over the gazpacho gives this soup a nice kick.

Thanks Alton!

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This is FABULOUS. COMPARABLE TO FANCY RESTAURANT! Very easy to make.
I actually used a short cut method. USE TWO - 28 OZ. CANS OF WHOLE PEELED TOMATOES, SQUEEZE TOMATOES TO REDUCE JUICE THEN CHOP. USE 1 CUP OF THE JUICE FROM CAN. This still has a fresh taste. I also used the only olive oil I had on hand which was a seasoned extra virgin dipping olive oil. This just added to the great taste. I did use the full amount per the recipe which I found to be fine. I used 3 tsp. lime juice in place of 1 lime and 1/2 tsp table salt instead of 1 tsp kosher salt. Just used what I had on hand. I did as the recipe directed and pureed 1 1/2 cups of the mixture, then poured that into a bowl and used the blender on STIR for the rest of the mixture. I like it to be creamy with small bits. Not a fan of the very large chunks. I think this also is key when using the canned tomatoes which are not cut into nice cube shapes. I did not make the basil chiffonade. Topped mine with whole grain bread cubes which I toasted in toaster oven for croutons.
THIS WILL BE A SUMMER STAPLE FOR MY HOUSE! LOVE IT.

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This is Gazpacho with an attitude! Different from the typical, and has some zing. My son didn't know what Gazpacho was, but he decided it makes an awesome salsa and ate it with tortilla chips. It may be a new favorite salsa, too!