Gazpacho save?

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?

  • Posted by: Fresa
  • June 16, 2014


Nancy H. June 18, 2014
And next time add the salt at the very end, after you've tasted everything else.
mickle June 17, 2014
Or just drink a couple shots of vodka and you won't care so much!
ATG117 June 16, 2014
I would add bread as well. You might look up a white gazpacho recipe and replicate the technique.
TobiT June 16, 2014
pierino June 16, 2014
cucumber will definitely help tame it.
Pia S. June 16, 2014
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.
Fresa June 16, 2014
I'll definitely try the bread and sherry vinegar additions - thanks!
Maedl June 16, 2014
Add more of the other ingredients--bell peppers, cucumber.
Fresa June 16, 2014
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