When making gazpacho, a traditional Spanish cold soup, there are a few key ingredients that are used to thicken the dish. One common thickening agent used in gazpacho is bread. Stale bread, typically white or wheat bread, is soaked in water and then blended with the other ingredients to create a smooth and creamy texture. The bread not only helps to thicken the soup but also adds a subtle flavor and richness to the dish.

Another ingredient that is often used to thicken gazpacho is almonds. Blanched almonds are soaked, peeled, and then blended with the other ingredients to add a creamy and nutty element to the soup. The almonds not only thicken the gazpacho but also contribute to its overall flavor profile.

Some variations of gazpacho also use other vegetables such as avocados or cucumbers to help thicken the soup. Avocados are high in healthy fats and have a creamy texture, making them a great addition to gazpacho. Cucumbers are also a popular choice for thickening gazpacho as they add a refreshing and light quality to the dish.

In addition to these ingredients, olive oil is often used in gazpacho to help emulsify the soup and give it a silky texture. The olive oil also adds richness and depth of flavor to the dish. Some recipes also call for a splash of vinegar, such as sherry vinegar, to help balance the flavors and add a tangy kick to the soup.

If you're looking to make gazpacho at home and are unsure of how to thicken it, consider experimenting with different ingredients such as bread, almonds, avocados, cucumbers, olive oil, and vinegar. Each of these ingredients can help to create a delicious and satisfying gazpacho that is perfect for enjoying on a hot summer day.

For more information on how to make gazpacho and other delicious Spanish recipes, visit Spanish Sabores or Food Network.

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