Gazpacho

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
Directions
Watch how to make this recipe

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 224
Has anyone used grilled corn, avocado, and sour cream as a garnish?  If so, how was it? item not reviewed by moderator and published
I make this all the time, when I do I make extra for my Mother In Law. She loves it too! Today it's 105 degrees out here in So.California, so it's time for Gazpacho! item not reviewed by moderator and published
<span>This might not be 'real' gazpacho, but it is still delicious. Made a couple of </span>adjustments by using jalapeño olive oil for a bit of heat and did not have tomato juice but had a lot of tomatoes so peeled and pureed them for the 3 cups and adjusted the salt for flavor. Very good with these changes.  item not reviewed by moderator and published
<span>Best gazpacho I've ever made. Thank you </span><span class="_58cl">‪#‎</span><span class="_58cm">InaGarten‬</span><span> &amp; </span><span class="_58cl">‪#‎</span><span class="_58cm">Vitamix‬</span><span>!</span> item not reviewed by moderator and published
This is so much better than "real" gazpacho. Bread in soup...yuck. This is so much cleaner. I do add a little chili or what ever hot sauce I've got on hand (sriracha is my choice), but it's pretty awesome just as written.  item not reviewed by moderator and published
<span>I'm a fan of Ina's but , Real Gazpacho is made with tomatoes, bread, olive oil, garlic, salt and vinegar and can be served in a glass.</span><br /><br /><br /> item not reviewed by moderator and published
Love this in the summer! Easy to modify to suit your taste. Best the next day! I add an jalapeno to spice it up a bit.  Not true gazpacho but I like it.  <br /> item not reviewed by moderator and published
awful...i never had gazpacho, so i cant compare it..this taste like the salsa chip you get at a mexican restaurant(only more liquid)..and i dont really like to eat a bowl of salsa by itself..i guess i'll try to cook it down to make it thicker and actually make eat it with tortilla chips..a lot of them since it made a ton of "soup" item not reviewed by moderator and published
This is a great gazpacho. The consistence is chunky, not like a baby food puree. Every time I  make it I send some over to our neighbors. They love it. This is my favorite recipe hands down.  item not reviewed by moderator and published
mmmm Gazpacho! I agree w/ Fernando that this one isn't entirely authentic, but it's still refreshing in the summer time when you're sweating like a little piggy. <br /><br />For the real deal (but still 10 minute) gazpacho as it's done in Spain, I've tried this recipe (below) and found it pretty tasty and healthy. The avocado is a nice touch for creaminess. <br /><br />http://www.thegrumpygourmand.com/2015/05/27/the-real-deal-spanish-gazpacho-as-done-in-spain/<br /><br /><br /> item not reviewed by moderator and published
I love this.  I tried the original first and it was great.  Now I use a large shallot instead of red onion and Fresno chillies instead of red bell pepper for a little heat.  I also puree everything because I like my gazpacho smooth.  Small tweaks.  It's all preference.  Do chill the bowls or shot glasses in the freezer however prior to serving.  It makes a difference.<br /> item not reviewed by moderator and published
This was good and thanks for sharing.  Nice, refreshing, and healthy for the summer.  However, I would also agree this is not true Spanish gazpacho, which is much more of a soup.  But, this recipe certainly is excellent and has its place.  Next time I will use a little less garlic and less vinegar. item not reviewed by moderator and published
This might not be 'real' gazpacho, but it is still delicious.  Have made several times. Love it! item not reviewed by moderator and published
Oh - my- God, this is not gazpacho and never will be. Call it Ina´s liguid salad or whatever you want but no gazpacho. Gazpacho has a macerated garlic, bread, salt, olive oil and vinager base, that you add either to water, (ajo blanco) or to tomato liquified, (gazpacho proper). It is served cold, and it is a Spanish dish, not Mexican. Comes from Andalucía and is mostly a summer dish. item not reviewed by moderator and published
I love this recipe. The only modification I make is to use about 1/3 a red onion. A whole one is just too much! item not reviewed by moderator and published
Highly recommend this recipe! Super easy to make, very tasty and figure friendly since it has no bread in it. Thank you, Ina! This is another big hit in my household for adults and kids alike. item not reviewed by moderator and published
I am from the south of Spain and I feel entitle to say that this soup, while very tasty, should never be called gazpacho. The proportion of ingredients might change from family recipe to family recipe (I use far less cucumber myself, for example) but the consistency is always that of a juice. Some people add a small quantity of the chopped vegetables (about 2 tbs in each bowl) to their bowl and that might be the reason why in the US the gazpacho is believed to have the consistency of this recipe but, as I said before, it should be far more liquid. item not reviewed by moderator and published
What a wonderful result from such a simple recipe! I told my kids they were eating "salsa soup," which is really what this tastes like. Check out my full review of this great summer recipe on my blog: http://alovelettertofood.blogspot.com/2014/08/gazpacho.html item not reviewed by moderator and published
This recipe is a KEEPER! As usual, Ina "delivers" with simple yet elegant combinations of ingredients. I love the chunky texture of this dish, and the flavor was superb, even right after making it. My plan was to make it a day ahead, but I honestly could not stop myself from eating a bowl of it an hour after I made it! It's fresh, satisfying, and the combination of the acidity of the vinegar with the richness of the other flavors is amazing. Not to mention that it's full of vitamins! Love you, Ina! item not reviewed by moderator and published
We have a lot tomatoes from our garden and I did not want to waste them; Ina's Gazpacho was delicious and easy to cook, the result amazing. item not reviewed by moderator and published
Picked this recipe over Alton's as it had fewer ingredients and I didn't have a lot of time. Next time I will use a sweet onion and start by using only half as well as use only 1 clove of garlic. I used a whole red onion this time and 3 cloves of garlic and the soup was as spicy as it would have been had I used a jalapeño. Otherwise, it was pretty good. I may make a second batch and eliminate both onion and garlic and stir the two together, but wow will that be a whole lotta soup for us to eat. Great party recipe in that it makes enough to serve 6-8 adults. item not reviewed by moderator and published
This recipe is beyond delicious. It was supposed to be an accompaniment to a larger meal and became the focal point. This recipe goes with anything you are preparing this summer. item not reviewed by moderator and published
This recipe is super quick and easy with a food processor. After making it a few times (delicious, as is), I used a 28oz can of San Marzano whole tomatoes, chopped them in the food processor, and then added a cup of white wine. Divine. item not reviewed by moderator and published
Solid. Delicious. A winner. item not reviewed by moderator and published
Excellent gazpacho! The only changes I made were an additional clove of garlic, reduced sodium vegetable juice instead of tomato juice and I added a seeded jalapeño that I processed with the red bell peppers. We topped the soup with crap and avocado. Everyone loved it, even the kids who do not appreciate veggies, especially tomatoes. Can't wait to make this again! item not reviewed by moderator and published
Yummy and I don't even like tomato juice. I made this because I am trying to cut some calories and this turns out to be about 144 calories for a really big bowl of soup. I dislike hot soup in the summer but the thought of a cold soup didn't sound all that good either. I needed something light for lunch and so I made 1/2 of the recipe because I just was not sure I was going to like this. I do like it and will make again. Very easy to make the day before and served it for lunch the next day. I should have known that Ina would not steer me wrong. item not reviewed by moderator and published
Best. Gazpacho. Ever. Exactly as is. Blended raw garlic/onions gives it plenty of kick. Needs no change whatsoever. Individuals can add their own hot sauce to their bowls- so far nobody has ever adjusted. Delicious. I trust Ina's recipes. item not reviewed by moderator and published
Reliable...easy to make. Make often during summer months. FYI...made once with Bloody Mary juice...extra spices. Sometimes better pending what wine you serve. Annie, Fremont, CA item not reviewed by moderator and published
Fantastic! I use vegetable juice instead (only because I won't drink tomato juice) and I add a little hot sauce. But, it is a great recipe and people go crazy for this gazpacho. I serve it at parties and it is a staple in our home in the summer. item not reviewed by moderator and published
Fabulous! If you have a KitchenAid and want to kick it up a couple notches, use the strainer attachment (you&amp;#39;ll need the grinder attachment too and make your own tomato juice from fresh, summer tomatoes. Two cups of strained tomatoes and one cup of water (to make up for the three cups of juice. Wow. Wow. Wow. item not reviewed by moderator and published
I made this during a hot spell this Summer. AMAZING!!!! I served with a dollop of dill sour cream and cooked cocktail shrimp...YUM! The longer it sits in the fridge, the better the flavors! item not reviewed by moderator and published
I approximately made a half recipe, didnt really measure much. I used my immersion blender after cutting vegetables in small chunks, but didn&amp;#39;t blend it all, left part chunky. I added salt, pepper and more vinegar to taste. I also added cut up fresh basil. I liked it but it wasn&amp;#39;t anything to write home about. Next time I&amp;#39;ll add chopped kalamata olives and sprinkle with feta cheese. I did not add any tomato juice and would never add V8 since I intensely dislike V8. It was ok and I have enough for a couple more servings, which was my intension. I would definitely add some chili powder, cayenne or jalapeño to amp up the flavor. item not reviewed by moderator and published
This is a wonderful gazpacho recipe! Ina is my &amp;#34;go-to&amp;#34; food network personality when I am searching for recipes. some of the other celebrity chefs/cooks are on my A-1 list but Ina is my first choice. This gazpacho is a keeper: easy and dee-lish!! I also used V-8 juice since I had plenty in the fridge. Perhaps next time, I will try some of the additions suggested by other reviewers yet, I can&amp;#39;t help but ask, &amp;#34;why change perfection?&amp;#34; Thank you, INA! By the way, I really liked you and your show on Food Network and after I saw you live and in-person here in D.C. at 6TH and I Street Historic Synagogue, well, you are my FAV!! Not only are you a wonderful cook, you are smart, funny and kind. Perfect ingredients for one terrific person! item not reviewed by moderator and published
I LOVE Gazpacho. This is the first recipe I have made from Food Network. I really liked the video and thought it represented the instructions very well. I have had Gazpacho at some very nice upscale restaurants, and feel this recipe is very on par from those I have enjoyed in the past. I made it exactly like the recipe called for, except I peeled the cucumber. I used olive oil that my friend brought back from Italy which was hand made and not processed in a large plant. This recipe is a keeper!!! Thank you so much!!! item not reviewed by moderator and published
The recipe is delicious, but Food Network needs to fix the video of Ina making it- after about 15 seconds in, it starts getting all glarby - sounds like she&amp;#39;s talking underwater! item not reviewed by moderator and published
Muy bien : I used baby English cucumbers. I added a jalapeno and Frank&amp;#39;s Red Hot Original Hot Sauce to add a kick. I doubled the recipe and added the salt called for in the recipe and found it to be too salty for my taste. I will definitely add less salt the next time I make this gazpacho. item not reviewed by moderator and published
Easy and delicious without too many ingredients. Thanks for another fabulous recipe, Ina! item not reviewed by moderator and published
I&amp;#39;ve been using the NYTimes cookbook recipe for years, substituting V8 juice and decided to try something different with Ina&amp;#39;s recipe.....which is my new favorite. One note, in her cookbook, she recommends Sacramento Tomato juice, which is what I used (although I&amp;#39;m not sure how much of a difference it makes. It&amp;#39;s in the fridge now chilling for lunch! item not reviewed by moderator and published
Having made this for years and loving the recipe, I decided to try the suggestion posted by a few reviewers of using V8 in place of tomato juice. I understand that personal taste is just that, personal taste. My family did not like the V8 substitution, perhaps because they were just not used to it. So, my recommendation is to make this recipe as written and allow it to sit overnight so the flavors develop. We love to eat this with a cheese plate and crusty bread on a summer night. item not reviewed by moderator and published
Absolutely delicious. Made it exactly to Ina's instructions and am totally satisfied with the result. It's around 30C / 85F today and the gazpacho was a refreshing hit. Bursting with so many flavours, we really enjoyed this with a dab of sour cream and some crusty garlic bread. Perfect in every way. item not reviewed by moderator and published
I love Ina's show and recipes!! This was so easy and delicious, I had a huge red bell pepper, so used only one. I like the suggestions of adding jalopeno, finely chopped and serving with avacado, cilantro and sour cream or plain yogurt.. A squirt of lemon is also a fresh addition...So good!! This is a great way to keep a healthy meal ready almost instantly.. item not reviewed by moderator and published
***IF NOT A HUGE TOMATOE FAN*** I'm a newbie to cooking but I wanted to try Gazpacho. The 1st time I followed the recipe to the letter, and not being a huge fan of tomatoes I was a bit dissappointed that they were the prominent flavor. So I read the reviews here and combined a few of the suggestions (thank you very much. 1. 3-vine rippened tomatoes 2. 5-cloves garlic 3. substitute V8 for tomatoe juice 4. substitute champagne wine vinegar for ww vinegar 5. add 1 zuccini and 1 summer sq. (prep as with the cuc. This is an amazing recipe and an amazing community!! Thank you all for a VERY valuable resourse!!! item not reviewed by moderator and published
It is a very tasty dish and a great way to use a lot of the veggies we are growing in the garden. I think a key point is to chop each thing one by one and add to a bowl. I added Siracha sauce and used V-8 instead of the plain tomato juice for more flavor. Also added basil which is growing in the garden. Definitely will make again - very easy. item not reviewed by moderator and published
I haven't made many gazpacho recipes. Ok, this is the only one I've ever made. It is delicious. Simple. Easy. The perfect balance of flavors with nothing that overpowers anything else. I usually make substitutions but I haven't strayed from this recipe. I could eat the whole bowl in a day. I double the recipe for that reason. item not reviewed by moderator and published
My first attempt at Gazpacho. Made a couple of modifications - cut up a seeded jalapeno pepper, and used about 2 cups of V8 for thickness, I found it required no additional salt this way. Added a large handful of chopped cilantro. It is delicious, refreshing and even better the second day. item not reviewed by moderator and published
This was absolutely fabulous!!! It DID take all of 20 minutes to whip up. Put it in the fridge and had delicious meal about 4 hrs later. It was such hot day - it was perfect dinner. item not reviewed by moderator and published
Wonderful stuff! My modifications were that I used only about 1/2 of the red onion as it can overwhelm the rest of the good stuff; a bit more fresh minced garlic than called for; red and white wine vinegar and some real white wine, not only for the recipe but for the chef as well; an orange pepper with a red one for color, and 5 ripe Roma tomatoes since I was unsure what plum tomatoes were. Also, I only used about 1/2 of the tomato juice called for as I like the thicker consistency. Going to make some more today! item not reviewed by moderator and published
Awesome with just a few additions/modifications: I used spicy V8 juice, 1 finely chopped jalapeno, (could have used a bit more imo, a large handful of chopped fresh cilantro and two stalks of finely chopped celery. 1 day later after seasonings settled, spectacular. item not reviewed by moderator and published
We make this several times a summer and never tire of having it. It's great for a party, too. Serving suggestion: add a dolop of sour cream or yogurt and chopped cilantro to the top of each serving. item not reviewed by moderator and published
Absolutely delicious! I was a little bit skeptical that the recipe called for tomato juice; however, it was wonderful. The recipe is incredibly tasty, healthy, and best of all, it gets better with age! item not reviewed by moderator and published
By far the best and tastiest gazpacho ever. The key is, as Ina mentions, do not overprocess the vegetables. It also helps to follow the directions. It's so good you can eat it right after making it. item not reviewed by moderator and published
Delicious and easy! In addition to tomato juice, I add Bloody Mary mix to spice it up a bit. item not reviewed by moderator and published
Best gazpacho ever!!! This is our Orioles Opening Day Party go-to recipe and it is always a HUGE HIT! I don't alter the recipe at all but always serve it with some homemade (or store bought croutons on the side as well as some Cilantro Lime Sour Cream for guests to dollop on top of their gazpacho which is a wonderful topping for this! For the Cilantro-Lime Sour Cream you just need: 1/4 cup sour cream, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon cumin, juice and zest from one lime, &amp; salt to taste. Mix everything together and let sit for @ least 2 hours (the sour cream and the gazpacho are definitely better if you let it sit overnight so the flavors mesh together. Another wonderful Ina recipe! Thanks Ina! : item not reviewed by moderator and published
Love this soup. I add avocado chunks, or, instead of avocado, I add some garlic roasted shrimp. item not reviewed by moderator and published
Please don't use tomato juice, it is against the traditional recipe. The tomatoes themselves and cucumbers make great consistency of the gazpacho. item not reviewed by moderator and published
Great! Used: lots of assorted heirloom tomatoes, slightly less red bell pepper as it sometimes can be overwhelming to me, per other reviewers - champagne vinegar &amp; white balsamic (adds a bit of sweetness a few grinds of red pepper flakes. EVERYONE loves this...even those who don't usually like gazpacho. Can be made days before, and will still be crunchy and very flavorful! item not reviewed by moderator and published
Great! Although I can't say I am surprised by another great Ina Garten recipe. item not reviewed by moderator and published
I very rarely follow a recipe exactly but since I generally have had great success with Ina's recipes "as is," I stuck to the recipe this time. So glad I did! This is the easiest, most refreshingly tasty Gazpacho I've ever tasted! Once again, Ina has surpassed my expectations! Thank you! item not reviewed by moderator and published
This has become my go-to gazpacho recipe. So fast, easy and delicious! I add nothing to it. item not reviewed by moderator and published
I used Knudsen's Verry Veggie instead of tomatoe juice and added cumin and avacado and very lightly steamed fresh corn and grilled shrimp and it was delightful!!! item not reviewed by moderator and published
A very good, easy to prepare, chunky gazpacho recipe. I made some adjustments. I added 1/4 teaspoon of cumin, less garlic, 2tablespoons of fresh lime juice, and only 1/4 tablespoon of salt. Also, I used fresh beefsteak tomatoes and only 2c of tomato juice. I used fesh Jersey cucumbers, too. It's delicious. item not reviewed by moderator and published
Very tasty recipe for gazpacho. The texture is fantastic and the flavoring is almost perfect. I used low sodium vegetable juice the second time making this. Delicious. One addition: fresh parsley. The parsley adds a freshness I felt was missing. Will probably end up making this every week. It is THAT good! item not reviewed by moderator and published
I substituted four medium heirloom organic tomatoes and a cup of well water for the tomato juice. I also used two organic shallots as I didn't pick any onions today. Everything except the salt, pepper, olive oil and vinegar, came out of my garden, picked by my husband two hours before processing. Fabulous flavors! item not reviewed by moderator and published
I have made this gazpacho several times and it is perfect! item not reviewed by moderator and published
My family loves this soup. I make it in the summer frequently and it is healthy too! item not reviewed by moderator and published
I LOVE this recipe and make it often. I don't make too many adjustments, other than using white balsamic vinegar. item not reviewed by moderator and published
Nice balance of flavors. Processing each individual vegetable separately makes good sense for uniformity of size. I like gazpacho chunky. I'd add a little heat, but that can be done in the bowl, if desired. The soup MUST SIT for a while before it is eaten! It is so much better the next day, as are most soups. What a great blast of vitamins and fiber! item not reviewed by moderator and published
I am reviewing this recipe, after 158 others, and found the taste healthy and refreshing. Try it! item not reviewed by moderator and published
A very nice American-style gazpacho. Not quite as good as a Spanish gazpacho with bread crumbs, but very pleasant. I cut some of the peel off of the cucumber as it was too tough. I used only 1/4 of a red onion as others suggested. Also used half balsamic and half champagne vinegar -- very good. Warning: this makes a lot of soup! Also, I felt that it didn't need quite so much tomato/V-8 juice; one and a half cups was plenty to give a nice texture. item not reviewed by moderator and published
I doubled the recipe, added a whole jalapeno, 1/2 tsp celery salt, 1T worcheshire sauce, 4T balsamic vinegar (along w/ the white wine vinegar to equal correct amt. Very good on such a hot night! Served w/ chopped avocado, tabasco + cilantro garnish. item not reviewed by moderator and published
Did not find the onion overpowering, added some celery as I had it on hand and a touch of cilantro, used low sodium vegetable juice. Tasty and refreshing! item not reviewed by moderator and published
Made this for a dinner party over the weekend and it was absolutely fabulous! I substituted 1/8 cup champagne vinegar and 1/8 cup balsamic vinegar as suggested by others. item not reviewed by moderator and published
Absolutely perfect!! Don't change a thing!! item not reviewed by moderator and published
I took skossove's suggestion and used a whole jalapeño plus 1/8 cup white balsamic vinegar and 1/8 cup white wine vinegar. It is 100 degrees in Annapolis today and and this gazpacho will be perfect with shrimp steamed at the market, for a light and cool supper! item not reviewed by moderator and published
So good people asked for the recipe. I made the following modifications: red and orange peppers (for sweet and bright color a whole jalapeno; and white balsamic vinegar. I followed the rest of the recipe tasting as I went along making those minor adjustments. DELISH! item not reviewed by moderator and published
I have made many different gazpacho recipes but, this is the absolute best. I used vine ripened tomatoes because that is what I had on hand. I also put the juice of a lemon simply for taste but, not necessary. item not reviewed by moderator and published
Simply excellent! I serve it with a dollop of creme fresche or sour cream and rim the glass with 4 cooked, tail-on shrimps. Very impressive on a summer night with friends. item not reviewed by moderator and published
An absolutely delectable fusion of flavors! It's best if you let it sit overnight before serving. I like to garnish with fresh papaya or avocado. item not reviewed by moderator and published
so quick, easy and tasty item not reviewed by moderator and published
Used champagne vinegar and half the red onion. What a delicious chunky summer cold soup. LOVE IT! item not reviewed by moderator and published
This has been a summer staple for me since I first saw Ina make it. The only change I make now is to use Trader Joes Low Sodium Garden Patch, instead of tomato juice. I find it adds even more flavor. The Gazpacho keeps at least a week or more in fridge (due to acidity of vinegar and tomatos. Just a great recipe! item not reviewed by moderator and published
This was amazing with the following edits: 1/4 of a large vidalia onion (as other folks noted, the whole onion is too much 1 T of high quality balsamic vinegar and 1 T of white wine vinegar: balsamic for sweetness, white for punch. 1 teaspoon of kosher salt 1/2 cup of chopped cilantro at the end GREAT recipe. I ate about half of it before it even went in the fridge. I'm about to go guiltily sample some more after I post this! item not reviewed by moderator and published
I followed the recipe exactly and then I added boiled shrimp and lump blue crab meat. Delicious! I served it to several guests and they each asked for the recipe. BIG hit! item not reviewed by moderator and published
I definitely wouldn't use the whole onion! Just 1/4 was pretty pronounced. I also added some smoked paprika and it give a nice depth. Gorgeous recipe! item not reviewed by moderator and published
Nice recipe as a launch point. We use all organic ingredients which really makes the flavors pop. 1 teaspoon of organic demerara sugar takes away a little acidity, and we use regular organic cukes instead of hot house (english cukes for the earthier flavor. We swap out the red onion for 1/8 cup of a small vidalia, and drop the garlic altogether. If the organic tomatoes arent ultra fresh and ripe we use san marzano canned plum tomatoes. Also, just to make it prettier, we use yellow and orange bell peppers. Like I said, great launching point. And it is freaking yummy! item not reviewed by moderator and published
This is easy and it turns out delicious. There's no kosher anything available here, and Mediterranean Sea Salt from Italy proved to be just what the doctor ordered. item not reviewed by moderator and published
I made this exactly as directed and thought it was delicious! I've been looking for a good gazpacho recipe for a long time and this one is perfect! item not reviewed by moderator and published
Made it for a brunch for 24 and it rocked the house. Modified it as follows: I used whole D.O.P. San Marzano tomatoes in place of the tomato juice - this made it much heartier. I added orange and yellow bell peppers. We made large croutons with lemon-thyme infused olive oil and garnished each cup with a crouton and fresh chives and finely diced hungarian hot peppers for those that wanted a good kick. item not reviewed by moderator and published
This is a good (not great recipe. It needs some editing: 1 DO NOT USE A WHOLE ONION! Start with half, you can always add more. I made this for a barbecue and they love it with only 1/2 of the onion 2 The white vinegar is a bit too much acid so we used balsamic and it was great. 3 Add a little lemon or lime zest, you get the sweatness without the acid 4 I added 1/2 tsp of celery salt and omitted the addition of Kosher salt. It was amazing with these edits item not reviewed by moderator and published
I followed the recipe to the "T". Unfortunately the taste was really bitter. I would not recommend this recipe. If you use it start sparingly on the garlic and onion. item not reviewed by moderator and published
This is amazing!!! I mean, REALLY deliciuos! I had just made homemade pesto so I added 1/4 cup of it to the soup. I also used red wine vinegar. I add a dash of sriracha to each serving for a little kick. Perfect way to get your veggies! item not reviewed by moderator and published
delicious and a big hit at our Paella Party! I cut the white wine vinegar in half. item not reviewed by moderator and published
absolutely the BEST gazpacho i've ever eaten! item not reviewed by moderator and published
I've tried TONS of Gazpacho recipes. This one is HANDS DOWN the best. I never use vinegar so substituted lime juice. item not reviewed by moderator and published
excellent, I added a little fresh cilantro item not reviewed by moderator and published
I added a piece of days old bread into it and blended them together to a creamy smoothy texture! Delicious! Make four batches to serve about 30 people on a warm summer day--all my guests love it! item not reviewed by moderator and published
This was deliscious! I wasn't wuote paying attention to the directions, so I ended up placing everything in my cuisinart and blended. Because its almost impossible to make this too thin, I pureed it as much as possible which still left it "pulpy", just how I like it. I also added a handful of basil and jumbo lumb crab ontop when served. Delicious! item not reviewed by moderator and published
I add a dash of beef stock to give it a heartier taste. Taste as you add seasonings, I don't add salt but lemon juice. Recipes are guidelines just add what you like and take out what you don't like. item not reviewed by moderator and published
great! hot and spicy v8 and vidalia onion worked out great as other reviewers have stated: item not reviewed by moderator and published
I have been coming back to this recipe for 3 summers. I love the garlic! I remove the skin of the cucumber and tomatoes, and I add 1/2 minced jalepeno when I have it. I use "Hot &amp; Spicy" tomato juice to give it more tang and like to top it with greek yogurt or sour cream and avocado slices. I do not have a food processor, so I make it in a magic bullet. For that reason, it's smoother than Ina probably intended, but I like it that way. I usually make the recipe without the tomato juice to chill and store easily, and then I add the tomato juice just before serving. item not reviewed by moderator and published
absolutely agree with you,andalusian gazpacho have all these ingred.you wrote about..must have bred all these vegetables,sherry vinegar etc etc...Patrice item not reviewed by moderator and published
I just spent a month in Spain, and I agree. There the gazpacho is pureed until it appears creamy. Then the garnishes are added on top, onion, tomato, cucumber, and, there, small croutons. item not reviewed by moderator and published
I really hope you didn't top the soup with crap. Thinking this was meant to say "crab," gave me a good laugh. And crab sounds really good on it! item not reviewed by moderator and published
Your replies are really funny. item not reviewed by moderator and published
Why are you writing a review for this recipe when it sounds like you made something completely different? item not reviewed by moderator and published
Amen item not reviewed by moderator and published
Plum and Roma tomatoes are the same.  Love your addition or orange pepper. item not reviewed by moderator and published

This recipe is featured in:

Summer Entertaining Guide