Gazpacho

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I really like gazpacho and found this recipe easy to make and the results delicious. And being able to make it a day ahead of serving is just perect! I added a few of my own touches by including some finely diced celery, used red wine vinegar instead of white and V-8 juice in place of the tomato juice. I decided to offer the soup as an appetizer with cocktails, so I served it in tall champagne flutes, garnished with a small dollop of sour cream and included an iced tea spoon so my guests could eat/drink the soup. Very elegant and refreshing!

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I loved it! (But kids did not. Too much vegetables in one dish perhaps? I hand-chopped all the veggies for a chunky texture. Came out great and enjoyed it for many days. The flavor takes about a day to fully develop, IMHO.

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I did not change anything in the recipe and this is definitely the best gaspacho I've ever had. I've been to Spain, eaten at really good Spanish restaurants, and I'd like to think of myself as a foodie and this recipe is by far my most favorite. I do like the chunkiness of the veges.

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I've tweaked this recipe as follows: I chop the vegetables by hand. You get more visual appeal and a better 'crunch.' I use red wine vinegar instead of white vinegar. I add less salt than Ina calls for. The red onion can overpower the dish, so I use a small red onion. I use one red pepper and one yellow or orange pepper (for looks, not taste. And finally, I add cilantro and a minced jalapeno pepper (make sure it's a small jalapeno!.

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I have been making gazpacho for over 40 years and this is the best recipe I have tried. The next time, I will use low-sodium, or sodium-free tomato juice and add the salt at the very end after a taste test. It was a bit too salty for me, but that is my personal taste. I added diced avocado and home-made garlic croutons at the time of serving. Wow!

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I made this last week and I loved it. It makes a mountain of soup, so I shared some with my mother. She loved it too! I added celery, since I had some in the refrigerator. I liked it so much I'm making another batch this afternoon.

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I am a caterer, and this is my new go-to gazpacho recipe. I do not process the vegetables, as I like to give it a heartier consistency. This one is a keeper. I will be making it for years to come. THANKS INA! You are one of my culinary heroes!

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Love this recipe - the only thing I would change next time I make it would be to use less olive oil - maybe 1/8 cup rather than 1/4. Otherwise, don't 'mess' with this one - it is very nearly perfect!

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This was very good and easy. When I make gazpacho I add 2 diced avocados and some salad shrimp then top it off with a dollop of sour cream. Yummy!

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This is the best gazpacho that I have ever tasted. However, I spent about 30 minutes preparing it, more than 20 minutes indicated in the recipe. But the time was well spent because the results were terrific.