maxine in ri > wrote:

>So, my mini-unofficial poll asks:
>
>In Your Gazpacho:
>
>bread or no bread?

Sometimes yes, usually no. If it's there it must be very
good, French type or sourdough bread.

>Which Seasonings?

Ignoring the gin/tequila axis for the moment... the seasonings I might
want to use a little prominently are cumin, Spanish smoked paprika,
cilantro. But it can be very good as a very lightly seasoned dish.

>Chunky or pureed?

Mostly chunky, but we will puree about 1/4 of it and combine that
back in.

Steve