Gazpacho

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This recipe was good but not great. I followed this recipe exactly but I would suggest cutting back a bit on the olive oil and the sherry vinegar. It was a little too much for my taste and I love both of those ingredients. The amount of olive oil in particular was not necessary. Once you take it out of the fridge you will see at least a 2-3mm layer of oil on the top of the soup. Obviously after you stir it in it is fine, but I personally don't think you need that much. Also, I think you need to let it sit in the fridge for AT LEAST 4 hours before serving. Anytime before that the flavors have not blended together well and the vinegar taste is way too strong.

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I loved this recipe and as with all recipes I modified it to what I like and the availability of fresh produce in southern NJ (the Garden State has the BEST tomatoes in the country. I used roma tomatoes and scored the skins and boiled them with some sea salt and peeled the skins since I am not a fan of tomato skin. I used the salted tomato water as my water in the recipe. I replaced the parsley with cilantro and put in a half of a small chile. This was good in 4 hours and was GREAT the next day. Thanks for the inspiration Tyler, YOU ROCK !!!!!!

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i love this recipe - the fresh herbs are a fantastic addition - i added half a jalapeno and cut the paprika back and then garnished with some basil olive oil (a smart name for olive oil blended with fresh basil,,, on a previous occasion i served in wider shallow soup bowl around a small serving of lump crab and avocado salad - delicious!

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I've made Gazpacho many times over the years and this is a great recipe with some interesting ingredients. WARNING - I used Knudsen's Tomato juice and it's a little sweet (learned too late and even tho I only used only 1/2 tblsp sugar it's a little sweet. I may add another tomato tomorrow and omit the sugar next time.

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This is a LOT better than the average gazpacho. It reminds me a bit of the gazpacho at Vickery's Restaurant in Charleston, SC (Tyler's hometown, I think. Way to go Tyler! I'd come over to dinner at your house any day of the week :-

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I wanted to make a cold soup for a luncheon meeting at my home with colleagues. I found this soup and it was terrific... For a garnish, I used avocado and a few grilled shrimp for those who wanted to add them. I also added half of a jalapeno for that little extra kick.... Thanks so much, Tyler.

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Excellent summertime soup.Just picked three large heirloom tomatoes from my garden....I did not use the bell pepper. I omitted the paprika added 1 jalapeno. Instead of parsley I used cilantro and instead of lemon I used lime. Absolutely LOVED it! While it is chilling I wanted to let you know how much I am looking forward to eating or should I say slurping it tonight!

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I've made this a few times now and it's always been a hit...lots of people angling for leftovers. Since it's so fresh, I think it matters that you use the best ingredients you can for this recipe. In particular, try to use the best spanish paprika you can. I've used smoked, hot, and sweet on various occasions. I think hot is my favorite. Also, good vinegar and oil are important. Contrary to some other reviews, I wouldn't cut back on the oil, etc., as that's what gives this such a silky taste on your tongue!

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It good to have something cold in the summer besides Ice cream.

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best recipe i've seen.
i added one jalapeno and used spicey V8 juice instead of tomato juice.