Gazpacho

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Perfectly classic, fresh and easy to prepare. I folowed the ingredients almost 100% (used V-8 instead of plain tomato juice but played with amounts depending on how juicy tomatoes, etc were. I also used an immersion blender to achieve the smoothness I wanted. This is a certain keeper!

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I made this recipe AS IS and it was perfect! Another reviewer mentioned changing the basil to cilantro - personally I think the basil was the perfect herb-y kick that differentiated this gazpacho from salsa. It was so perfect on a summer day - my guests finished every drop and now I need to whip up another batch as I was hoping to have some leftovers all to myself. If I get bored I may try very simple variations - ie add celery, add cilantro (in addition to basil, add a serrano or jalapeno diced super small, add some olive oil. But it is really perfect as is, extremely healthy and with NO fat and 0 WW points. Of course really fresh and in-season veggies are key. THANK YOU for a great recipe!

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This was excellent. I forgot to add the other 2 cloves of garlic so it was a bit lighter. Yum! I highly recommend it. We used heirloom tomatoes which worked well.

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This recipe is the freshest and tastiest I've eaten! Just had gazpacho in an upscale tourist restaurant on vacation - a place that advertises all natural, organic dishes. This one is better! I just made this recipe with everything we raised in our garden...tomatoes, cukes, garlic, onion, peppers, basil, parsley, and, yes, even our own wine vinegar. The only store-bought ingredient was the limes & tobasco. I made my own tom juice with my Kitchenaid food grinder attachment, which takes out the seeds & skins. Also pureed in my processor. So - I have a sink full of mechanics to wash, but this delicious soup is worth the work! It tastes so fresh...made a double batch. I have a new respect for those Spanish housewives who made this receipe before electronic kitchen tools were invented!

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I've been making this recipe for years, it's the best.

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Snappy Tom makes a great substitute for the tomato juice.

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Raised with the point of view that recipes should inspire us, not constrict us, I tackled this one with a few substitutions and achieved great results.

1. "Hot and spicy" vegetable juice, instead of tomato juice and lime juice. It has more body, for starters, and the heat would, I hoped, cut the need for salt, black pepper, and hot pepper sauce. Added half of the juice to the blender with 2/3 of the diced cucumbers and blended until slushy. Added the pepper sauce, after all, following the next step.

2. Maybe my garden vegetables *are* mutants, but one large-to-me orange pepper and two large beefsteak tomatoes did the trick. Added these to the cuke slush along with the remain cuke bits, then pulsed until chunks were fine.

3. Cilantro, not basil, and parsley added right before chilling.

Now that I've made it once, I want to try again with various heirloom tomatoes -- lemon, Black krim, pink lady (not together!--and the Armenian cucumber (really a tubular melon booming in my garden. Also, a couple anchovies would be interesting.

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Made this recepe for two years, just put the time aside and yeilds days worth of delicious dinner soup, just add toppings from seafood, veggies, or just an appetizer srved before a meal in a cup.

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Excellent.

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I made this wonderful cold tomato soup for our Labor Day barbeque, and everyone asked for the recipe. What more do I need to say?