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Average Rating:
Total Reviews: 5
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By auzzie
on May 28, 2013
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Very yummy and easy!
By Gracie and Simon
Spartanburg, SC
on March 04, 2013
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I made this gazpacho last night, and it is an excellent basic recipe. I tweaked it a bit by adding 1/4 cup bloody mary mix, Worchestershire, paprika, and cajun seasoning. Next time I'll cut back on the olive oil to 1/2 cup instead of 2/3. The flavors definitely need to "marry" in the refrigerator for several hours, and after they do, this gazpacho is delicious!
By Grandmother of 9
bowling green, KY
on October 13, 2012
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Love this recipe! Thank you Kelsey! I've made this several times now and my only tweak suggestion is less than a whole small jalapeno, seeded and minced. I found that only half of the oil produced a better drink. And today I used double the farm ripened and grown tomatoes. My blender of Gazpacho takes a teaspoon of sea salt. The bread stars in this Gazpacho! Only vegetable from the grocery store was the English cucumber. Even my bread was from a farm baker here locally. They mill their own flour and the bread is perfect.
By MEGANBRYCE
on August 29, 2011
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I tried this recipe today. It is great. I have tried many recipes over the years, and I have never signed up to review.
I have tried Kelsey's recipes before, and I love her show. The soup was wonderful. Try the garlic shrimp with romesco sauce; it is great!
By aksnowgirl67_13...
Portland
on August 21, 2011
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I agree with you Erin. I had recorded this episode, & listened to what Kelsey said. First, she said the toasted bread is what made the soup creamy. Second, I listend to it a couple of times, & Kelesy said to take the the tomato and squeeze the juice over the bread to soften it. If you are going to be literal about cream or milk making soup creamy, you should know that there are always new things to learn and new techniques in cooking.