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[quote=Anonymous][quote=Anonymous][quote=Anonymous]No spicy V8, no cilantro, no Worcestershire. It is gazpacho, not bloody mary.

I add a touch of jalapeno, a good amount of sherry vinegar, salt and a little garlic, and olive oil.  Jose Andres' recipe is a good starting point, though he doesn't use the jalapeno and goes overboard on the olive oil.[/quote]

Agree.  And it's spanish, not mexican.

This is my go to recipe, which we make whenever tomatoes are decent.

http://www.epicurious.com/recipes/food/views/Classic-Andalusian-Gazpacho-106874[/quote]

mmmm!  I spent a summer in Valencia with a family that was of Andalusian ancestry and this was pretty much the recipe they used -- they made this as a drink before supper every night I was there, only they included peeled cucumbers and green peppers, definitely no cumin, and I don't recall the sugar but maybe I wasn't watching.  The tomatoes though were VERY fresh from the garden each day, so maybe we didn't need the sugar.

The drink was always served over ice.

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