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Greek Gazpacho Recipe

Greek Gazpacho

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Average Rating:

Total Reviews: 29

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  • on July 31, 2010

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    .....I, too, cut back on the salt and followed the recipe as written. When I added the feta I also added some very finely diced celery, which gave it a bit of crunch.

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  • on July 19, 2010

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    My girlfriend made this for our Farmer's Market dinner group. It was wonderful. She did reduce the garlic to two large cloves and 1/2 of a large red onion and it was just right. She also omitted the bread and it was a nice consistency. I will use this recipe from now on.

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  • on June 27, 2010

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    I first had this at a friend's house and thought it was fabulous! However, I also felt like I tasted it for 3 days due to the raw garlic and onions... When I made it this weekend I only used 2 garlic cloves and used 3/4 of one small red onion and it was perfect. Very flavorful, but not so much so that I felt like I smelled of garlic and onions for a week. SUCH a great recipe! I will make this again and again!

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  • on March 06, 2010

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    I read how some did not care for the salt, but it was great for my taste buds. Healthy and tasty is a rare combo, and therefore, a treasure in my recipe collection.

    btw-Too salty is easily remedied, so I'd highly suggest giving this one a shot and be cautious about the tomato juice you choose. I imagine that is where some folk went wrong. If you can't find the one Ina recommended, then go with a low sodium tomato juice.

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  • on January 29, 2010

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    Wow I love this recipe. As for the salt...well it depends on what kind of tomato juice you use as well as whether or not you use Kosher salt.
    Sodium is not what I am talking about here but regular table salt does taste much saltier. I used a natural juice w/o salt so I needed the salt but I could see where if you used V8 or another tomato juice it could taste too salty. However gazpacho NEEDS salt. It is what brings the flavors together. I always make every recipe w/o the specified salt (unless I am baking because it is a preference I believe as to how salty you want it. As for leaving out parsley & substituting more oregano...BIG mistake here as too much fresh oregano will overwhelm the delicate fresh flavors. If you don't like parsley, leave it out & keep the specified amount of oregano. As for no feta while pregnant...HUH? What does that have to do with this recipe? Isn't that a personal preference? Not needed in a review & all this politically correct nonsense about what you can eat if preggars because it was made for a baby shower. People drink alcohol at baby showers! That doesn't mean the mother to be has to! How about the feta on the side for those that want to add it if you are THAT concerned! An overall great recipe with a nice twist that is delicious. Easy & no problems here!

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  • on August 25, 2009

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    I made this recipe exactly the way she did and it turned out great. I did use small red onions and i waited to add the cheese till i served it..but it was great and everyone loved it...I dont know why others thought it was salty but mine came out great.

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  • on August 23, 2009

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    NOSOTRAS LAS AMAS DE CASA QUE NO SOMOS INA TRATAMOS ALGUNAS RESETAS UNAS VECES SALEN BIEN OTRAS SALEN MAL LO MEJOR QUE PODEMOS HACER ES SEGUIR LA RECETA COMO SE SUGIERE Y NO TRATAR DE ANADIR O QUITAR, EN EL FIN NO SOMOS LAS CHEF, UNAS ADORAMOS TODOS TIPOS DE VEGETALE,QUESOS,SAL,ETC, OTRAS NO, EN FIN EL GASPACHO ES DELICIOSO......

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  • on August 22, 2009

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    What a wonderful change up on a delightful summer treat! After assembling the soup - I discovered V8 in the pantry and not the recommended Tomato juice. Knowing that I did add less than the recommend amount of kosher salt. The second thing I dis was to add chipotle hot sauce to the mix - the slight smoky heat from the sauce helped to boost the greek style herbs and feta.

    Thank you Ms. Garten for once again gracing my dinner table!!

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  • on August 17, 2009

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    Another delicious recipe from Ina. I think the last reviewer was exactly right. When it comes to produce such as onions, size definitely matters. My red onion was very large so I just used 1. The next time I make it I will probably even use a little less, it's a matter of preference. Ditto on the salt. I like salty things so I used the entire 4 tsps. To me it tastes fine but I could see where others might find it salty.
    This is a great soup to make early in the week and just have in the firidge. My kids loved it and its a great way to get in a serving (or 2 or veggies in them. Yesterday we made a trip to the farmers market to buy the ingredients and then made it for dinner. We've already had a little with our lunch today too!
    Thanks Ina, I love it when you turn the volume up and take some of your classic recipes and give them a new twist!

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  • on August 10, 2009

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    Another winner -- as usual -- from Ina Garten. I just finished making this recipe and am chilling it as I type. Even freshly made, without the feta, it's delicious. Can't wait to taste it when it's finished.

    A few people here have commented on the onion and salt. I think this recipe's major flaw is its lack of specificity. A little more cucumber, bell pepper or tomato won't really make any difference in the recipe, but too much raw onion could be overpowering. Indicating the weight of the ingredients would be very helpful, since produce size varies from season to season and region to region. Even the difference between farm-stand produce, which is cultivated for taste, and supermarket produce, which is cultivated for appearance and longevity, can be significant. My red onions were rather large, so I used half the amount specified, and it was perfect.

    As far as salt goes, well, that's a matter of personal preference. Ina does use a lot of salt in certain recipes. I like salt, and most of the time, I think she's spot on. In this case, I used about half the recommended amount, and I think it was a good call, especially since the feta I bought is pretty salty.

    I will definitely be making this recipe again soon, especially while tomatoes are still at their peak.

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