Gazpacho

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Very tasty Gazpacho. I thought it was a little strong on the garlic, but not bad. I think I will do some additions next time.

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Excellent "base" recipe. I added a little more vinegar (used red wine instead of white b/c that's what I had on hand, and a few squirts of siracha (hot sauce for a little heat. Also added some parsley that came in our CSA bag this week. Delicious. Oh-and try it with a little feta or a few shrimp. Yum.

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When having friends over set out an assortment of additions or toppings they can choose from… build your own gazpacho. Chopped up avocado tossed with a little lime or lemon juice (to keep it green is a nice addition as well as chopped cilantro, cooked, washed and chilled black beans, and even cubed up pumpernickel bread.

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I love this recipe! I made it this morning and just had a cup and it's wonderful, easy to make and so refreshing. What I really like about it, is that each chef can add his/her own touch. I deviated a bit from the recipe... I used champagne vinegar instead of white wine because that's what I had in the pantry, I added the juice of two lemons, a splash of balsamic vinegar and I skipped the onion (I purposely bought a Vidalia onion from reading other reviews, but forgot to add it. I also swapped one of the red peppers for an orange pepper. For the tomato juice, I added low sodium Campbell's. I plan to serve it for lunch tomorrow with sliced French bread. Ina, your recipes are my favorite! Thank you!

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Delicious flavor, delicious color -- processing the veggies shy of pureeing them gives a great look and texture. I've been making this all summer long with fresh local tomatoes and changing up the ingredients here and there. Thanks for a fun, easy recipe!

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Just made this, haven't let it chill yet. I gave it a taste to see what it might need. For me, it was perfect as is. I am still going to let it chill and let those flavors come together, but I am already thinking, yummy and good for you too! Can't beat that combination.

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I made this recipe to bring along to a party celebrating Shark Week on the Discovery Channel -- we put it in a bowl labeled "CHUM."
It turned out great; I think it's a really good recipe to start from. Like many of the other reviewers, I made some additions by adding a glug of balsamic vinegar and serving with avocado slices.

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I loved this recipe and took direction from some of the other reviews. I followed the recipe, including using tomato juice rather than V-8 but I did add a small seeded jalapeno pepper, 1 tsp. of cumin and some lime zest and juice. I chopped all the vegetables (traded one red bell for one orange - just to add some color and threw them all in the Cuisinart and pulsed a few times. Refreshing, zippy and really good! And to agree with the other reviewers - can never go wrong with a Contessa recipe!

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My hubby and I love this recipe! Quick and easy. So full of fresh flavor.

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The only reason I'm giving this only 4 stars is that I did quite a bit of doctoring, but have to say I loved the finished product and couldn't have ended up there without another trusted recipe from the Contessa!
Like others, I added minced cilantro, but I also added the juice of 1/2 a lemon, substituted white balsamic for the white wine vinegar and Spicy V8 for the tomato juice. The Spicy V8 is very spicy straight from the bottle, but once diluted with all the veggies, it adds just a nice, subtle zip. I also made a change to the consistency by pureeing 1/2 to 2/3 of the chopped veggies in the food processor. I added the V8, lemon juice, vinegar and olive oil to the processor and processed long enough to blend, then poured it over the rest of the chopped veggies and mixed it all together.
Finally, when I served it, I garnished each bowl with a dollop of sour cream sprinkled with a little freshly minced cilantro. It was delish!!