Anonymous wrote:I go with Jose Andres' recipe, which is always delicious, though I don't put in as much olive oil as he recommends, and I don't always bother with the non-crouton garnishes.

I like Ina but sherry vinegar is definitely the way to go.

OP--I thought about using sherry vinegar but figured the first time I'd stick with the recipe. I will look for Jose Andres' recipe too--I seem to recall seeing it somewhere but I thought it made a huge quantity, or maybe that's his sangria recipe. Jaleo is definitely one of the things we miss about DC.

I go with Jose Andres' recipe, which is always delicious, though I don't put in as much olive oil as he recommends, and I don't always bother with the non-crouton garnishes.

I like Ina but sherry vinegar is definitely the way to go.

Enjoy! Just watch out for the extra acid. My husband loves it but can't have too much or needs to har half a bowl and then something else and then the rest since the tomatoes make it too acidic for him.

Just made gazpacho for the first time using Ina Garten's recipe from the Food Network website. It's so good even without having chilled yet and was so quick and easy to throw together! I am seriously face palming over not having made this before--and the tomatoes I used weren't even anything special. This is definitely a new summer staple for DH and me--and Whole30 compliant!!