I had purchased all the ingredients but I was having trouble fitting this one in my schedule. I came home for work and my husband had thankfully made it. I purchased a mix of cherry tomatoes which included some gold ones so that is why my gazpacho was an orange color. My husband chopped up some almonds, one of Dorie’s suggestions, for garnish and crunch.

I am sorry to say my dear readers but this recipe was a total bust for us, the overwhelming flavor was the acid from the lime juice and sherry vinegar. Tomatoes are so acidic to begin with that I am surprised with all the additional acid in the recipe. I tried to add some sugar to balance the flavor which did take the bite out of the gazpacho but did not fix the dish. It really was inedible for us and none of us finished the dish. Luckily this rarely happens to us but this dish will not make an appearance again. To see what others thought head over to Cook the Book Fridays.