Founded in 1996, years before Google and the term blogger existed, RecipeLand.com™ was created to answer an elusive question faced by home cooks everywhere.
What recipes can I make with these ingredients?
Tired of buying ingredients for new recipes every time you cook? Imagine if you could type what ingredients you have into a recipe finder, and it would only show you recipes based on what you already have. No more wasted food, save time, save money.
Now you too can find recipes by ingredients and save your favorites in your own recipe box.
Fast-forward 29 years and Recipeland™ is a family affair, exclusively run by Sean, Zhangbo, and their daughter Keira.
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RecipeLand, stands out from other recipe websites, many of which have been acquired by large corporations and turned into clickbait machines. Instead of bombarding you with endless scrolling before you get to recipes, you will find the tools you need to easily search and find the exact recipe you're looking for. Our goal is to make your recipe search process as efficient and enjoyable as possible.
Family owned and operated we are kept busy testing recipes in the RecipeLand.com kitchen and shooting photographs of the final main dish in the RecipeLand.com studio.
This is very tasty, but whoever thinks they can do all the prep in 10 minutes is dreaming, or only using a food processor. Even then 10 min. is pushing it.
I did it in 10 mins, not including walking out to my garden to get all the herbs! Been making this recipe for 30 yrs or so! LOVE IT!
Most delicious gazpacho I have ever made! Everyone loves it!
This is a good recipe
Even better when made w V 8 instead of plain tomato juice
I have cooked in restaurants for decades. This Is My Favorite Gazpacho. V 8 Or Bloody Mary can work very good for Tomato juice in this recipe. At least a part of total
I mince everything really finely and leave it that way.
Heartily agree!
I used canned diced tomatoes and a bit of water instead of tomato juice. Mine always comes out a bit different when I play with the amounts, but people seem to love it.
I use V8 too and love it with a little vinegar, balsamic of course.
I use low sodium V8 and salt to taste also prefer it unblended the original recipe lists that as optional..... puree all some or none
I use cilantro instead of tarragon and sweet corn added in. Not a fan of cumin so I add that sparingly.
One of my Aunties arranged a recipe share for my sister's bridal shower -- this recipe was my contribution. Absolute 100% keeper. I like it chunky, I like it pureed, and anywhere in between. Thanks Mollie Katzen!