Comments on: The Ultimate Gazpacho

By: Cookie and Kate

Cookie and Kate — Sun, 29 Jun 2025 23:33:35 +0000

In reply to Jerry Davis. Hi Jerry, the mix of vegetables turns out a light orange-yellow color.

By: Jerry Davis

Jerry Davis — Tue, 24 Jun 2025 21:20:54 +0000

What makes this soup yellow???

By: Kaye

Kaye — Mon, 23 Jun 2025 18:46:49 +0000

Great recipe! I doubled it and also added two jalapeño peppers (seeds removed). And in place of the three-quarter teaspoon of salt, I use a full 2) teaspoons of Tajin seasoning (sometimes more, adjust to taste). I also put in four slices of torn, stale artisanal bread… Not your basic white bread. This makes it more of a meal and more filling. Remember, I made a double batch, otherwise it would be 1 teaspoon of Taheen and two slices of the bread.

By: Cookie and Kate

Cookie and Kate — Wed, 11 Jun 2025 02:49:09 +0000

In reply to Elizabeth Johnson. It will change the texture slightly, but won't ruin the recipe.

By: Elizabeth Johnson

Elizabeth Johnson — Sun, 08 Jun 2025 14:16:59 +0000

Can I leave the tomatoes unpeeled?

By: Cathy Zadel

Cathy Zadel — Mon, 19 May 2025 13:15:30 +0000

Hi Kate- This gazpacho was really good and the only thing I did was to add some heat via Sriracha because we like food heat. Your recipes are solid and the directions sensible. I have been happily inundated with loads of garden tomatoes and Florida weather is in the mid-high 90s right now so gazpacho is on my radar. I’ve used several of your recipes over the last few years and all are innovative, so flavorful and a treat to eat. Thank you for all you do!

By: Kathryne Taylor

Kathryne Taylor — Tue, 06 May 2025 03:14:59 +0000

In reply to Colin. Hi again, thank you for your comment—you were right! I checked and somehow the olive oil was counted twice. I fixed the error and the calories per serving dropped by about 150.

By: Kate

Kate — Thu, 15 Aug 2024 10:16:47 +0000

In reply to Rosemary Cole. I haven't tried to freeze this, sorry!

By: Amber

Amber — Sun, 11 Aug 2024 20:27:44 +0000

Absolutely delicious! I made it as written with sherry vinegar and 1/4 teaspoon more salt for my taste. Perfect light lunch.

By: patricia

patricia — Sat, 10 Aug 2024 20:31:53 +0000

Thank you, Kate. I’ve trusted all your recipes…clean and delicious and always work. Lovely recipe. I used to make Anna Thomas Vegetarian Epicure (lost the cookbook in a move) recipe with an egg.