what do you like to serve with gazpacho?

I usually serve country/artisanal bread with butter; plus sliced semi-hard cheese and good stuffed olives, if I have them.

Do you mean what sort of toppings or side dishes? I like to offer serrano ham, manchego cheese cubes, soft goat cheese, cold shrimp, avocado slices, slices of country bread, almonds, marinated lemon and herb olives, plus extra olive oil, diced red onion, bell pepper, and tomato to add to the gazpacho. For a wine, I think a Spanish rioja or an ice cold manzanilla sherry.

Corn or tortilla chips, plain (not traditional, I know, but I like their flavor and crunch contrasted with the tomatoes).
White wine (young, dry, very cold)