This is a very imaginative version of the true spanish gaspacho , which always include bread and as much as I know never has Worcestershire sauce , Tabasco ou celery . Would you be interested in "my" gaspacho recipe ?

This is a great gazpacho recipe, Elise. I didn't use as much tomato juice - only about 1 cup. I like mine thick!

Yum. We made some of that last night, and now being on a cold soup binge, our next attempt is at cold avocado and almond soup. How much more Californian can ya' get?

Hi Elise--I live in Phoenix and live on gazpacho all summer long...a summer staple. Given it is a staple I have developed a very streamlined recipe, surely not authentic but quick nutritous and good. Since it is really a personal favorite would like to share the idea behind "quick n easy" gazpacho: Thanks!

Start with V-8, use about 1 c. per person (in the blender)
Add 1/4 onion/person
Add 1/4 sweet red pepper/person
Add 1/2 cucumber/person
Salt, pepper, vinegar, olive oil to taste...
Blend gently

I wanted to comment that salmorejo is the recipe that involves bread. I used to live in Sevilla, Spain, and whenever we would eat gazpacho it didn't have bread in it, but the recipes that did were called salmorejo (which I think originated around Cordoba, if I remember correctly).

Also, it was usually served with the olive oil (extra virgen of course), drizzled on top of the bowl at the end. There may have been some olive oil in it before too, but not much if there was.

One last suggestion, my mom used to put a dab of honey in her recipe to curb the acidity of the tomatoes/vinegar, but I usually omit this whenever I make it. Just throwing that out there. Enjoy!

Today I was about to 'donate' to my worm farm a cucumber that had frozen in my fridge when it suddenly occurred to me that it could be used to whirl up some Gazpacho. I usually make it in advance and allow the flavours to develop, but this instant lunch was really delicious. Yeah, summer is here.

Hi I use a lot of spices in my soup including salt, pepper, thyme, oregano, marjoram, basil, tarragon and celery seed. I also add After Death Sauce, but thats me. It always is better when aged a few days.

I like the sound of the recipe from Joao Pedro,
but might try blending about 1/3 of the ingredients and chopping the rest. I really like
the larger pieces of vegetable, and the blended
vegetables would avoid the watery base.

Although this won't help vegetarians, I have sometimes used a very good chicken broth for part of the liquid.

Hi,
Im doing research for a Spanish Food Project of mine and I was just wondering if you have any other Spanish recipes and a question:

When is the Gazpacho soup usually eaten...

a) Lunch

b) Dinner

c) Breakfast

d) Other: _________________

Thanks,
Nat

( PLEASE REPLY BY JANUARY 20th)

love Gazpacho soup. In Santander.....1975's I tasted it for the first time. It's all in the tomatoe and freshness!! Olive oil and vinegar....add more. add red food coloring as we don't have the same tomatoes as in Spain (bright red) I also use red peppers to enhance the look. I also add sweet spanish paprika (it's a must in all Spanish dishes). I've been back to Spain 17 times and have an obsession with the best gazpacho....Percebes and gazpacho soup from Santander are the ultimate!!!! Many families visited with authentic recipes.

Elise, thanks for the recipe! I made this last night and it turned out fantastic!!!

I lived in Spain for 6 years and love Gazpacho! I can't count the number of times I ate it, but rarely had the same version, unless at the same restaurant or home. To cut costs, I'll use some V-8 juice and Roma Tomatoes. Romas tend to make it thicker than other tomatoes. If not using juice, I'll blend other Tomatoes with Romas. Add honey or sugar to taste to cut the acidity. Extra virgin olive oil a must. Blend in any fresh herbs to taste, but basil, oregano, and cilantro are basic musts for me. Also add garlic and onion and any other veggie to taste. I've had it drinkable and almost like a salsa, but prefer in between. If too thin, add a little corn starch. I also prefer to add fresh chopped raw crunchy veggies to the blended soup. When serving for guests, I'll put these in side dishes so they can add what they wish (green, red, yellow and/or orange peppers, onions, cucumbers, tomatoes, zuchinni, etc.). Season with salt and pepper to taste. On the question about freezing, I do this all the time, but if you have fresh cut veggies in it that aren't blended, they don't hold up as well with freezing. Buen Provecho!

Add some ground japapeno peppers for some great zing, if you like the zing. Sea salt is the other key to these. They're all good in their own unique ways.

This was a wonderful recipe. We served in chilled glass bowls and topped each with a mixture of avocado, shrimp, cilantro, and tortilla strips. Simply delicious and easy to prepare. Thank you.

I love gazpacho but lately my tummy doesn't react well to raw onions. Anyone know a good gazpacho recipe without raw onions?

Why don't you just lightly sauté the onions first if you have trouble with raw onions? Either that or skip them all together. ~Elise

I have made this recipe many times but have never peeled the tomatoes until this time. When peeled, the tomatoes seem to break down faster. They probably absorb the flavors better when peeled, but not necessary. I like to serve the soup topped with diced avocados and a dollop of sour cream.