Gazpacho

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (172)

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Average Rating:

Total Reviews: 172

Showing 11-20 of 172

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  • on July 27, 2012

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    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!

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  • on July 25, 2012

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    I have made this gazpacho several times and it is perfect!

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  • on July 23, 2012

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    My family loves this soup. I make it in the summer frequently and it is healthy too!

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  • on July 22, 2012

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    I LOVE this recipe and make it often. I don't make too many adjustments, other than using white balsamic vinegar.

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  • on July 20, 2012

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    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!

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  • on July 08, 2012

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    I am reviewing this recipe, after 158 others, and found the taste healthy and refreshing. Try it!

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  • on July 02, 2012

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    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.

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  • on July 02, 2012

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    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.

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  • on June 27, 2012

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    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!

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  • on June 26, 2012

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    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.

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