Herbs: Also optional, but they add a whole new dimension to a gazpacho, which may be a little sad. Basil, mint and fresh coriander go well with both vegetables and fruits. Tarragon, fresh thyme, oregano, chives and even parsley can very well find their place in a gazpacho.
A little acidity: If the fruit or vegetables are not already very acidic, you can awaken the flavors of gazpacho with a dash of lime or lemon juice or a few drops of a good vinegar.
A liquid: not always necessary if the fruit and vegetables are very juicy or if you want a very thick consistency. Usually, a little water is added until the desired consistency is reached, but you can also substitute a fresh vegetable or fruit juice.
Salt and oil: two other optional ingredients, but they improve the flavor of the fruit and vegetables. You can use a little white miso or tamari to add salt. You can replace the oil with a touch of almond butter to make the gazpacho smoother.
Garnish: For fun, add (or not) small cubes of fruit and vegetables, chopped herbs, a few pine nuts, raw bread croutons, sprouts, sesame seeds, etc.
Gazpachos in all colours
