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Gazpacho Recipe

Gazpacho

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on July 19, 2009

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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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  • on July 18, 2009

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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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  • on July 11, 2009

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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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  • on July 01, 2009

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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!

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  • on June 21, 2009

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    I made this on hot summer day in June and it was just what the hubby and I needed to fill us up for lunch. I agree with others that the olive oil seems a bit unnecessary. I had forgotten to add the garlic and basil and this still tasted great. Definitely my "go to" gazpacho recipe.

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  • on June 03, 2009

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    I can't add much to what others have said, but I can affirm their conclusions. This is the BEST gazpacho recipe that I've made. Don't even mess around with others. THIS IS IT! I made a double batch - with a little variation in veggie amounts - for a dinner party attended by FOODIES. Everybody LOVED this. I only had time to rest it for about 2 hours, but it was still fabulous. Enjoy!

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  • on June 01, 2009

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    OK, I agree that this is not the best "looking" gazpacho; however, the flavor is unbeatable. I've made many gazpacho in my kitchen---and this is one of the best. I will make it again and again. Thank you Alton.

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  • on May 05, 2009

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    this was my first time making gazpacho although i've tried it many times in the past. it's delicious. but why didn't anyone warn me about the color and consistency of the end result? doesn't look nearly as appetizing as it tastes.

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  • on March 31, 2009

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    WOW! This is the best thing that has happened to tomatoes in a while...
    I did not change this recipe at all...Simply perfect! Thanks Alton!!

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  • on December 19, 2008

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    I will never try another gazpacho recipe, this one is perfect!

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