Gazpacho

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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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Absolutely perfect!! Don't change a thing!!

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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!

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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!

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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.

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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.

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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.

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so quick, easy and tasty

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Used champagne vinegar and half the red onion. What a delicious chunky summer cold soup. LOVE IT!

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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!