Add Seasonings for Gazpacho Soup

"Now we're ready to season our gazpacho, with some salt, olive oil and cayenne pepper. Now you might be thinking well, I'll just use whatever salt I have at home, but I have to tell you, there's a difference in salt. Now I'm not necessarily here to sell you this Celtic Sea Salt, but the reason why it is so great is because it has many minerals in it, it's not just plain salt. It's and, and because it has a full mineral content, there's a, there's a, a nicer salt flavor that it adds to the food, as opposed to like say, if you use one of those, you know, your regular ionized table salt, that actually the ionization adds like a kind of a steely flavor. And it's not as, and as you'll find most chefs do not, will not use any type of ionized salt. So for this we're just going to put in some salt and we'll start with a, we'll start with a teaspoon. And what's, what's nice about this, is with anything like this you can alter the seasoning. You start with a little bit. You can never take salt out. So, you want to start with a little bit and then you can always add more if it needs more salt after we taste it. The same thing with the cayenne. We just want to add a, little, a little bit of bite to it. It makes it a little interesting. So since we have a big bowl here, we're just going to use a scant quarter teaspoon, and not even, not even a full, not even a full quarter teaspoon. It's just; we just want to give that hint of a bite without it being picante. Then with the olive oil, the olive oil, you need to use extra virgin olive oil. And I would say, try to pick the best olive oil that you can, because and especially Spanish olive oil, anything from the Mediterranean, California coast, if you're using something American. The fruity flavor of the olives is just amazing and that adds an important aspect of the flavoring in gazpacho, and we want to add about a half of cup of oil to that. Exciting. Okay. And just stir, and stir. And, do I need to taste this?"