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KEY POINTS
COOK'S NOTES When served as a starter, in our opinion it should always be served with fresh crusty bread. A few bowls of simple tasters to go with it transforms this delicious soup into something quite exotic. Olives, finely sliced spring onions, chopped hard boiled eggs and ham cubes are ideal. See our page on making Gazpacho soup here for the basic principles behind many Spanish cold soups. The key is not to let any one ingredient over power the overall taste. And remember, fridge chilled soup is the coldest it should be, no ice is the rule. If the soup is too cold the flavour is blunted, cool not ice-cool is the rule. If you don't have sherry vinegar then wine vinegar is an ideal alternative. Whichever you use don't overdo it, two tablespoons are about right. As far as the stale bread is concerned, a two to three day old baguette is fine. INGREDIENTS
COOKING EQUIPMENT VIDEO OF GAZPACHO SOUP Method
Serve with crusty bread.
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