Properly Serving Gazpacho

"Hi I am Brandon Sarkis on behalf of Expert Village. Today I am going to be making a quick and easy spanish gazpacho. Here we are with our final gazpacho product. What I did is tasted it. You always want to taste it before you serve it. These onions were a little stronger than I wanted so what you can do if that happens is just throw a little bit of sugar in there, not a whole lot. I think I threw a teaspoon in this whole thing to take some of the bite out of the onions for you. There is the gazpacho. There are a couple different things that you can do to garnish it. I like to garnish it with some cubes of bread, just plain old bread. Traditionally this would have been any old bread, something that was left over, in this case it was crust, just a little bit of olive oil trickle that and since I am being completely unconventional here I am just going to take a little bit of parmesan cheese and just shave off a couple of pieces right here on the top. These pieces are too big so let's tear them up a little bit, take this piece and break it up some. There you have it a really great gazpacho. It probably took me about 15 minutes to make. You could make this a lot faster if you had a food processor or a blender to do it in. I do not like doing it that way. It is a matter of preference but I do not think you have much control over the consistency of the soup. You can keep this cold or you should keep it cold but you can do it probably up to a day in advance and without any ill effects. After about a day it could get a little weird tasting because the onions will really start to seep out into it. Ideally the best time to do this is right before you serve it. If you could do it minutes before you serve it would be perfect as long as you keep it cold."