Made as written and yummy! Used fresh herbs from the garden, too. For the sauce I chose whole cumin seeds and a few were scattered on top of the yogurt and then added a few strands of saffron. Beautiful presentation that way! Served with cornbread. Very good! Will make again! Reviewed for Veg Tag/July.
Oh I love gazpacho and sharon you've hit the spot with me on this one..delish and more than that I'm looking for the sixth star???? Made for ZWY5 and so glad I did..YUMMY!!!!! Garlic,Cumin and tomato how can it get any better than this?
These are spicy good! Love the vibrant reddish colors and the ease of preparation. Very refreshing although next time, I'd prefer it with less heat. Muchas gracias.
Thank you so much for this easy, yet impressive, recipe. My husband made this without ever having seen or tasted Gazpacho. We would recommend pureeing this briefly to get the right consistency. This also means that the ingredients don't need to be chopped so finely.
DH & guests loved this! They loved the spiciness of it - very refreshing to start our July 4th dinner! One thing to note was that I used dried herbs & made this the nite before I served & blended the whole thing. I think put too much black pepper,since the flavours will be absorbed 3/4 of a tsp should be fine. Lovely recipe - thanks!
Great recipe, but go easy on the saffron threads. A little goes a looooonnnng way. Very powerful herb. I also used lemon instead of lime. I think lime would have gone MUCH better.
i omitted the celery and used home grown green and jalapeno instead of serrano.i added fresh grown tarragon, basil and chives,and hot sauce, to taste. i chopped everything by hand. after chilling in the fridge for an hour i found it too thin, so i added half to the blender, pureed it, added it back to the bowl, and refrigerated again. this is very tasty, and i'll be making it again when my tomatoes are ripe.