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Reply to "Help improve my gazpacho, please!"
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[quote=Anonymous]Sherry vinegar or bust! And maybe this seems obvious, but seasoning it well with a good-quality salt is key. Don't use table salt. Use a nice sea salt and add it bit by bit, tasting as you go, till the flavors pop. Also, day-old bread is essential as well to get the blend to emulsify. Use white French or Italian bread with the crusts removed, or any white bread really, just not sourdough which is too strongly flavored. It would make great croutons though![/quote]
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