Gazpacho
Show: Barefoot Contessa
Episode: Surprise Beach Party
Rate This RecipeRead users' reviews (172)
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Average Rating:
Total Reviews: 172
Showing 11-20 of 172
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By Caliwoman
Central Valley,...
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!
By Voodoo Moon
Arizona
on July 25, 2012
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I have made this gazpacho several times and it is perfect!
By Fieldcrest
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!
By cavgerinos_12486583
Washington, 47
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.
By pib22
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!
By law4sure_7970577
Linwood, NJ
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!
By L.A. McKay
West Hartford, CT
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.
By linda52803
DAVENPORT, IA
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.
By eugeniafinlay_1...
Montclair, 70
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!
By chowch2_101010
San Francisco, CA
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.