Gazpacho

Yes—it actually improves after a day in the fridge. Make it up to 2 days ahead, cover, and chill. Stir before serving and adjust seasoning if needed, as salt intensifies over time.

Use canned whole peeled tomatoes (about 28 oz) instead, drained well. They're picked and canned at peak ripeness and will give you better flavor than bland fresh tomatoes. Add 1 extra tbsp vinegar to brighten it.

Over-blending tears the vegetable cells and releases bitter compounds. Pulse briefly until chunky-smooth, never until silky. Also taste the raw tomatoes first—if they're mealy or underripe, they'll make bitter soup.

White wine vinegar works fine in a pinch; use 1½ tbsp instead of 2 tbsp because it's sharper. Red wine vinegar will darken the soup. Avoid distilled vinegar—it tastes thin and harsh.

Crusty bread for dipping, soft cheese like fresh ricotta or goat cheese, jamón serrano, hard-boiled eggs, or a simple green salad. Some people add a small shot glass of chilled vodka or fino sherry on the side.

Cover and refrigerate up to 3 days. It will thicken slightly as it sits; thin with a splash of stock or water if needed. Do not freeze—the texture becomes grainy when thawed.