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Needed more red vinegar to add the tang. I doubled it.
Just made this delicious soup! I have tried many recipes before but this is. The best! Thank you!
I’m so glad you like it Linda!
loved it…. quick and adding hot sauce later option is helpful for those who like and those who dont
garnished with shrimp, avocado ,parsley , sour cream and croutons DELISH secret ingredient was dill pickle juice instead of vinegar
Delicious! It is really hard to stop tasting it. I made this last summer and could barely wait until the vegetables ripened in the garden this year-the only veggie I bought was the celery. Thank you, I love it!
I’m so glad you like it Alice, it’s one of our favorites! Perfect for garden ripe tomatoes.
Skipped the Tobasco — figured each could add spice as needed. It came out awesome!
Made this today for supper.looking forward to trying it after the flavors meld together.
Just finished and it’s in the refer chilling! Very flavorful and tomorrow it will be out of this world…can’t wait! I’m curious did anybody make it in 25 minutes because it took almost 3 hrs and that includes harvesting tomatoes from my garden! It’s well worth the time and effort though!
Getting ready to make this now! Any idea how long it will keep in the refrigerator?
Hi, Lisa! Emma here, managing editor. This should keep for at least 2 to 3 days in the fridge. Enjoy!
I just made a batch and it’s chilling right now! Delicious, healthy and easy! Great!
Love this gazpacho as-is! I’d like the nutritional info, particularly calories per serving. Thanks!
Hi, Katherine! Emma here, managing editor. So glad that you liked the recipe! I’d recommend using an online nutrition calculator for the information you need. Here’s the one we recommend.
Wow! This recipe hits a home run. Fantastic flavor. Thanks for sharing.
A little early for 2018….but something delicious to look forward to.
This is an excellent recipe.
When I am short on time, I use a ‘spicy vegetable tomato juice’ (I will omit the brand name) and of course add the vegetables.
So glad you like it Virginia!
Elise, I don’t know why I bother looking anywhere else for recipes! I made Gazpacho for the first time Saturday using this recipe. I thought I made too much for the number of people at the gathering on Sunday. Good thing I put some aside for my husband and me! I came home with an empty container! It was absolutely delicious. I knew it was a winner when I gave hubby a sample, since I’d been tasting it frequently and didn’t trust my own taste buds any more. After he tasted it, he wanted to know if he could finish the whole sample, or if I wanted it for myself!
Tip: I got all of the ingredients at a local farmer’s market Saturday morning. They had some beautiful tomatoes at a reduced price because they were slightly bruised. Since I knew I’d just be chopping them up and could easily cut out the bruises, I chose them. Not a bad one in the bunch! Winner!
Well I just got done doing my first batch for my restaurant this morning. I pretty well went by your recipe and I think it’s a winner. If you know how to cook you can adjust your measurements on anything. I hate when people say that it was too much of this or that. People just do it and if you know what your doing it will be great. Picky eater ugh! Lol oh I used spicy V-8 & regular. I had to make a bunch. I’ll let you know how the people respond. I did read about 40 different ones. I think yours is spot on.
Loved the version Joao Pedro suggested. Most recipes call for tomato juice which tends to be laden with salt. If the flavors are right, little or no salt is needed for a GOOD gazpacho.
Hi Elise, my husband and raw cucumbers don’t agree…should I saute them first or just skip altogether…any suggestions for a substitute?
Hi Marianne, you could try blanching the chopped cucumbers first, or just skip them. I don’t know of a substitute.
What about Zucchini?
If it is the seeds or skin that disagree with him (usually the case), just follow the recipe and scrape out all of the seeds and surrounding goop. If it’s the whole cucumber, just leave them out. They’re not really there for the flavor; they’re there for the texture. When you serve the soup, just have plenty of add-ins, like chopped avocado, red onion, even pine nuts. It’ll be good!
Hi Marianne. I have a problem digesting cucumber also. I have learned if you prep your cucumber then soak it in a cup of water with a couple of tablespoons of white vinegar for about an hour the problem will go away. The cucumber will maintain its nice crunch and flavor.
I wouldn’t sauté them, it will “kill the crunch” which is what they are providing, I don’t really taste their flavor that much. Try using the “hot house” cucumbers-the long skinny ones encased in plastic wrap-it’s my understanding that they are “burpless” plus there are tiny seeds (if there are any?) which is much better than regular ones. If you don’t want to try these cucumbers, just add more celery and red bell pepper to make up the volume. Sorry so long winded! Good luck!
hello.. love your web site and I make this all the time..but question.. could you add a small amout of cooked chicken or tuna or even canned beans of some type? thisw ill aloow for a fuller feeling and less eating?
Hi Bob, Anything that tastes good with tomatoes would work. White beans, chunks of cooked chicken, avocado. Tuna if freshly cooked and chunked, not canned.
Shrimp is great for this
I love tomatoes and was very happy to stumble on this a few years ago. My recipe is similar to yours. I don’t use as much celery and I lightly sauté the onion and garlic to take the “bite” out of it. I only use cilantro no parsley now. had it at a restaurant and really liked it. Also use a squeeze of lime juice just before serving. Love your site. Especially your wild game recipes. My husband hunts.