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José puts out a carafe of gazpacho with an array of garnishes so that guests can spoon their chosen garnishes into bowls, then pour the gazpacho over.
8 servings
PREP: 1 hour
TOTAL: 4 1/2 hours (includes chilling time)
Ingredients
Soup
2 1/2 pounds plum tomatoes, quartered
1/2 English hothouse cucumber (about 1/2 pound), peeled, thickly sliced
1/2 large red bell pepper, seeded, cut into 4 strips
1/2 large orange bell pepper, seeded, cut into 4 strips
1/2 cup extra-virgin olive oil (preferably Spanish)
1/3 cup medium-dry Sherry (such as Dry Sack or oloroso)
2 1/2 tablespoons Sherry wine vinegar
2 large garlic cloves, halved
Fine sea salt
Garnishes
3 1-inch-thick slices country bread, crusts removed
6 tablespoons extra-virgin olive oil (preferably Spanish), divided
1/2 English hothouse cucumber, scrubbed
18 cherry tomatoes
Chopped fresh chives
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1st Keep
 Patrice_Sartor
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