Gazpacho

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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.

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This is a wonderful, authentic recipe for Spanish gazpacho. Having lived in southern Spain, in Sevilla where the weather is hot, I can tell you that this is how it is really made. When gazpacho is served, it is 'presented' to the diners in one large glass bowl with the garnishes on the side. Then everyone can tailor it their liking. Make sure the soup is very well chilled. Make it in the morning and serve it later in the afternoon. Homegrown tomatoes or those from a farmer's market are your best best. In Spain, many of the women of the household shop every morning for their families' food for the day at the farmer's market in their neighborhood. You just can't get any fresher than that. And healthy! The only addition I would suggest is that they typically serve chopped, hard-boiled egg on the side to be used as a garnish, and perhaps some freshly toasted garlic croutons. Often they will have a cruet of vinegar on the table so that diners can add more as they wish. If you see a recipe or order gazpacho in a restaurant that looks like watered down salsa with a bunch of vegetables tossed in, that is not true Spanish gazpacho. Now you know how to make the real thing for yourself! Gracias, Anne!

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I made this with store-bought Roma tomatoes and it was good. I can't wait for the heirloom tomatoes to vine ripen in my back yard. This soup is going to be utterly amazing when made with those. Great job Anne! And Wendy, get a grip--Anne emphasizes salt in her show because most below average cooks under-season their food most of the time. There's not one thing wrong with "salt to taste."

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Extremely delicious. Taste buds were working overtime. Wendy needs a little more salt inher life so that she can get out of that boring rut she is in

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What kind of tomatoes does Anne use in this recipe?

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This is a keeper.......Thanks Anne!

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I've tried lots of gazpacho recipes, cuz I love it. This is far and away the best one yet.