On Aug 29, 6:25 am, stark > wrote:
> We usually mainline a large bowl for supper. Don't make it with bread
> but have bread on the side, either rustic loaf or cornbread. And it's
> pretty filling with all the fresh veggies. And we make enough for
> seconds. But what goes along with that cold, strong, fresh taste? Any
> little side nosh? And wine doesn't seem right either. How about
> sangria? Any thoughts, bitte?

Last time we had gazpacho we had marinated, spicy, large grilled
shrimp, and (very uncharacteristically, but we had guests whom it
suited) glasses of cold whole milk. -aem