Try these...I can recommend them:

[url]http://www.tomatoville.com/showthread.php?p=228838&highlight=gazpacho#post228838[/url]

[url]http://www.tomatoville.com/showthread.php?p=228607&highlight=gazpacho#post228607[/url]


If you use the search feature here you can search gazpacho and click the posts to find the individual entries.

Thanks Zana! I'm a noob here so still getting used to how things work. :)

Can't wait to try the recipes!!!

You're quite welcome. Let me know what you think of them.

Hi Pete, you are in the "Main Dish" section of the Tomato Recipes. If you look at the index, there is also a Soup section where you will find many gazpacho recipes listed. If you still have the recipe you tried with disappointing results, maybe you could compare the ingredients and see if there is too much of something or not enough of another.

Turkish Stuffed Tomatoes
 

Ingredients:
10 large ripe tomatoes of your choice (about 2-3" in diameter and preferably red)
1 coarsely grated onion
5 Tbs butter
5 Tbs pine nuts
¼ cup rice
1 lb ground beef
1 cup chicken or beef broth
2 Tbs currants
½ cup chopped parsley
Salt and pepper to taste (about 1 Tbs is my guide for salt)


Method:
1. Preheat oven to 350 F
2. Slice the top of each tomato to have a ⅔ diameter opening. Save the tops to be a cover later on (@step 7). Scoop inside with a spoon, save the pulps from 4 tomatoes, dice them. Set aside.
3. Arrange scooped tomatoes on a baking dish. No need to butter the dish.
4. Sauté onion in a frying pan with 4Tbs butter over medium heat for 5 minutes stirring occasionally. Add nuts, sauté 3 minutes more. Add rice, sauté 3 more minutes. Add rice sauté 3 more minutes. Add meat, sauté 10 more minutes. Add diced tomato pulps and cook for another 10 minutes.
5. Add chicken or beef stock, cover, and cook over medium heat for about 20 minutes or until all stock is absorbed.
6. Remove from heat. Add currants, parsley, salt, and black pepper to taste.
7. Stuff tomatoes with the meat mixture, gently pressing down with a spoon. Dot with the remaining butter and place the saved tomato tops back on.
8. Cover the pan with foil and bake for 50 minutes.
9. Serve warm.

Cheers and enjoy
Levent

[QUOTE=lavanta;419597]Ingredients:
10 large ripe tomatoes of your choice (about 2-3" in diameter and preferably red)
1 coarsely grated onion
5 Tbs butter
5 Tbs pine nuts
¼ cup rice
1 lb ground beef
1 cup chicken or beef broth
2 Tbs currants
½ cup chopped parsley
Salt and pepper to taste (about 1 Tbs is my guide for salt)


Method:
1. Preheat oven to 350 F
2. Slice the top of each tomato to have a ⅔ diameter opening. Save the tops to be a cover later on (@step 7). Scoop to the inside with a spoon, save the pulps from 4 tomatoes, dice them. Set aside.
3. Arrange scooped tomatoes on a baking dish. No need to butter the dish.
4. Sauté onion in a frying pan with 4Tbs butter over medium heat for 5 minutes stirring occasionally. Add nuts, sauté 3 minutes more. Add rice, sauté 3 more minutes. Add rice sauté 3 more minutes. Add meat, sauté 10 more minutes. Add diced tomato pulps and cook for another 10 minutes.
5. Add chicken or beef stock, cover, and cook over medium heat for about 20 minutes or until all stock is absorbed.
6. Remove from heat. Add currants, parsley, salt, and black pepper to taste.
7. Stuff tomatoes with the meat mixture, gently pressing down with a spoon. Dot with the remaining butter and place the saved tomato tops back on.
8. Cover the pan with foil and bake for 50 minutes.
9. Serve warm.

Cheers and enjoy
Levent[/QUOTE]

Looks similiar to the Armenian versions. All good. Thanks for this one, I'll have to try it.

BLT and Egg Pie
 

I just saw this Sara Moulton program on PBS when she made BLT Pie and I am already anticipating making it.

[url]http://saramoulton.com/2015/02/blt-and-egg-pie-2/[/url]

Have already made that one....it's goooooooooood. ;)

Charlie's Tomato Pie

CHARLIE’S TOMATO PIE

5 OR 6 SLICED (WELL DRAINED) SKINNED TOMATOES…HEAT TOMATOES IN BOILING WATER TO REMOVE SKINS. USE VERY RIPE TOMATOES
(1) 9” BAKED PIE CRUST…PRE BAKE AND COOL
1/2 CUP CHOPPED GREEN ONION
1 TSP DRIED BASIL LEAVES OR 10-12 FRESH LEAVES
1 CUP MAYONNAISE (NOT MIRACLE WHIP)
GARLIC POWDER OR CRUSHED GARLIC TO TASTE
SALT & PEPPER & A LITTLE ONION POWDER
1 CUP EACH SHREDDED CHEDDAR AND MOZZARELLA CHEESE OR OTHER CHEESES.
(OPTIONAL) BACON,SAUSAGE,HAM,MUSHROOMS
CRUMBLED RITZS OR CHEEZ-ITS CRACKERS. (1 TO 1 ½ CUP) I LIKE CHEEZ-ITS.
PLACE SOME CRACKERS IN BOTTOM OF PIE CRUST, PLACE TOMATOES SLICES ON TOP OF CRACKERS. PLACE ONIONS AND SEASONING ON TOP OF TOMATOES.
MIX MAYO, CHEESES, CRACKER CRUMBS AND (OPTIONS) AND SPREAD ON TOP OF PIE. CRACKER CRUMBS HELP ABSORB JUICES AND FIRM PIE)
I LIKE TO LAYER THE TOMATOES AND MAYO/CHEESES/OPTIONS (layering mingles the flavors)
BAKE IN 350 DEGREE OVEN FOR APPROX’ 30 MINUTES
( EXPERIMENT WITH INGREDIENTS )