Gazpacho

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made this for meatless monday dinner last night and it was a hit. brought the leftovers into work and was told i should start a catering business. the only change i made was that i "pickled" the onion garnish in white balsamic vinegar and salt for about an hour. it took peppery edge off the onions and added an interesting sweet/sour tang to the soup. i will definitely be making this soup again.

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The best ever. Never thought I would like gazpacho, it's addicting!

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Great! I had never tried adding the bread, but I loved the texture it gave the soup. As always, Anne has the best.

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OMG soooo good on a HOT summer night!

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Wow! I made this a few days ago for a dinner party and it was terrific.

The awesome thing about making gazpacho is being able to take smaller amounts and tweak the ingredients to your personal preference. Here's a few changes I made in serving it at home:

1. I used french bread instead of white--it added that touch of sweetness instead of yeasty flavor. My first batch was too creamy looking and sludgy, so I did have to add a bunch of tomato juice.

2. I'm not a huge green pepper fan, but adding more really made the flavor deeper. I also added a touch more garlic, onion, salt, and olive oil.

3. It's easy to overdo the sherry vinegar. Using the lemon juice instead of additional sherry vinegar made the gazpacho brighter.

4. Blend several times (before and after chilling for smoother consistency.

5. Chill, chill, chill. Also, definitely make ahead to get all the flavors married and deepened. It's one of those recipes truly better the next day!

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Just when I thought my recipe was the best I've ever made, Anne comes up with one far superior!!!! thanks again Anne!!!

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I usually don't like Gazpacho or any other soups, but this was very good.

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has anybody trid freezing this? With all the tomatoes and green peppers in my garden, I'd love to freeze this!

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This is amazing and so easy to make. I loved it and am taking it to my physical therapists to thank them. Perfect during this heat wave

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I made this as an appetizer for Father's Day dinner yesterday and It met with rave reviews! It was super easy and it was very convenient to make it in advance. Having the flavors marry in the fridge is the key! ALso, plenty of salt is the key.