Nice one - I love gazpacho - but have never managed to make it properly outside Spain - it was palatable granted, but remained just cold tomato soup - nothing more and not a patch on the real thing - which is so much more than the sum of the ingredients. I suppose sometimes it is hard to separate the food from the experience - it's 40 in the shade in Cordoba and you collapse into a bar and order a big glass of gazpacho with ice cubes - life preserving god food - versus, it's 20 and you are in Glasgow. The biggest problem though - in my opinion - is the quality of the ingredients you get here as opposed to there. If you wander about your average market in Spain - the majority of the vegetables are lumpy, misshapen, oddly coloured but they are properly ripe - not picked immature so they can be shipped around Europe. Most of the stuff wouldn't make it onto the shelf of a British supermarket for cosmetic reasons - but they burst with flavour. If you are going to make gazpacho you pick tomatoes that are about to split they are so ripe. The stale bread is another thing - most British bread is Chorleywood process shit - as opposed to proper pan. The simplest things are the hardest to make well. Have you ever tried salmorejo? Basically the same as gazpacho but with half the water - ideal for spreading on bread or tostadas. Sopa de ajo blanco is another favourite for me when in Andalucia. If you have a secret to making gazpacho at home - I'd like to know it. - saludos cordiales amigo - I.Tonight will be home made gazpacho from la hotmetalina.