Gazpacho

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delicious and a big hit at our Paella Party! I cut the white wine vinegar in half.

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absolutely the BEST gazpacho i've ever eaten!

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I've tried TONS of Gazpacho recipes. This one is HANDS DOWN the best. I never use vinegar so substituted lime juice.

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excellent, I added a little fresh cilantro

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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!

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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!

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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.

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great! hot and spicy v8 and vidalia onion worked out great as other reviewers have stated:

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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 & 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.

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I agree with the poster below. This recipe needed some doctoring. I like more bite to my gazpacho. I also like it a bit smoother. My latest favorite recipe is here ellebeaugrease.blogspot