I made a batch of gazpacho that came out wayyyy too garlicky. Aside from adding a bunch more tomatoes (which I don't have), any suggestions on how to save it?
Add more of the other ingredients--bell peppers, cucumber.
This has happened to me before - agree on adding more of the other ingredients (especially bread if you are using that as a thickener). I also find that adding a bit more sherry vinegar and then letting it sit in the fridge for a little while mellows out and balances the garlic.
I'll definitely try the bread and sherry vinegar additions - thanks!
cucumber will definitely help tame it.
I would add bread as well. You might look up a white gazpacho recipe and replicate the technique.
Or just drink a couple shots of vodka and you won't care so much!
And next time add the salt at the very end, after you've tasted everything else.