Gazpacho is a flavorful, chilled soup made primarily from ripe tomatoes that is perfect to enjoy on warm summer days. Though the recipe is simple, creating really good gazpacho requires getting a few details right.
First, perfectly ripe, in-season tomatoes are a must. Then, take care to not add too much garlic, as it will easily overwhelm the flavors of the finished gazpacho. Good sherry vinegar is also important, which is added to balance the acidity. Finally, a great gazpacho contains a lot more olive oil than most people outside of Spain are used to. Once you’ve got the other ingredients blended, you’re going to add enough olive oil to increase the total volume of the soup by ¼ or more.
Many items are traditionally used to garnish gazpacho, including but not limited to: chopped tomato, cucumber and pepper; toasted croutons; fresh herbs; chopped hard cooked egg; anchovy, ham or tuna.
If you make gazpacho ahead of time and keep it in the refrigerator, it will separate. Just shake it up before serving.