Gazpacho

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I love Anne but not this recipe. To me the tomato flavor is completely muddled with the large amount of bread. 8 slices of bread in a recipe that serves 4? I just seem to prefer more tomato and veggie flavor than what this has and homemade garlic croutons to add to the top instead of the bread inside.

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Just tried this and yummy! Recovering heavy weights in our family and this is a great addition! I did add a little dash of hot sauce after tasting.

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I've always heard gazpacho is made with bread and have been cautious in trying because I didn't think I'd like the texture. But I decided to dive in and make my own. I'm surprised so many recipes do not use bread, so I knew this was the one to try.

I'm so pleased with how it turned out. The bread gives texture but blends right in and the 1/2 c. of olive oil helped thin out to the right consistency. I didn't need to use tomatoe juice. I used Roma tomatoes but forgot to seed them, but the seeds blended up and helped with texture that I didn't mind.

Will try different onions and vinegars next time to see how the flavor changes.

Makes more like 6 - 8 servings. Would be great for gazpacho shooters for a party.

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Great recipe. Spent time in Andalusia last summer and loved the gazpacho. This recipe is the most authentic I have come across while trying to duplicate what I ate and loved on my trip. Thanks Anne!

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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!!!