This gazpacho shines after a sherry vinegar marinade bath
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Chopping the vegetables by hand ensured they retained their color and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid.
Chilling our soup for a minimum of 4 hours was critical to allow the flavors to develop and meld. Use a Vidalia, Maui, or Walla Walla onion here. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer.
Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe.
Serve with croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.