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As an American who has lived in Spain for many years I would like to complement you on your Gazpacho recipe which I consider truly authentic. However I would like to ask that you not credit France with Spain's Gazpacho. In fact, Gazpacho is not entirely Spanish, but rather Andaluz, meaning Southern Spain. My husband who was from Northern Spain had not even tasted Gazpacho until we started traveling South in the late 70's.
Since I have abundance of cucumbers and basil I use in place of parsley and cilantro. But as with a recipes you can add or remove to whatever your taste buds like.
I don't like cucumbers so I will omit them. By the way, I feel recipes are just suggestions-- especially since there are so many creative recipes for people who have food allergies or sensitivities.
Cucumbers keep the soup light and refreshing. I've never thought to use cilantro, but it's a compatible flavor, and might be a nice variation on a theme. I think I'll try it next time I make gazpacho!
I say NO cilantro. It does change the flavor, making it taste like "salsa" soup. I also do not like it very often. It has its place, here is not it!
You can certainly omit the cilantro.
There are many variations in the basic recipe for Gazpacho. Our favorite includes tomatoes, cucumber, bell peppers (we use orange and/or yellow), onion and garlic plus Clamato Juice, wine, olive oil and apple cider vinegar. We love it. We don't like cilantro, so wouldn't use it. A soupçon of savory enhances. Fresh basil is another occasional variation. BUT, it you are talking about a basic, classic Gazpacho, use tomatoes, cucumber, bell peppers, onion and garlic. Gazpacho is a Spanish / French recipe, and is quite refreshing in the summer and fall. IF you can get ripe, deep-flavored tomatoes in late fall, winter and spring, it's good all year round. It is limited by the quality of the tomatoes.
try this out