Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.
I thought this was too vinegary, and would only use 2 tablespoons, plus more tomato to balance the flavor. Also would add bread, as is more traditional, or some sort of fresh cucumber salsa on top. Wouldn't make again, as is.
Read MoreEasy and delicious! What else could you ask for? I think the key ingredient is the sherry vinegar. Yum! I have used canned tomatoes in the past and it is even easier and still delicious. Make this often.
Read MoreThis is my favorite gazpacho recipe, and I have been making it for years both for family and for guests. I usually use only red bell peppers and balsamic vinegar. I usually serve it with a breaded feta and spinach dish.
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