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Gazpacho too garlicky... how do I 'dilute'?

(2 Posts)
flyingcloud Wed 26-Aug-09 18:27:13

I should have known better, following a French recipe than to add in an extra couple of cloves of garlic, but my god my gazpacho is strong (I tasted it this afternoon and it's still with me!)

Does anyone know how to 'dilute' this - should I just blend more tomatoes, peppers, cucumber with oil and add it in or can I add cream or something like that?

Have made a huge batch for a dinner party tomorrow night and I don't want it all to go to waste, but I can't honestly give it to my guests the way it is!

becstarlitsea Thu 27-Aug-09 17:48:41

I wouldn't go with cream - don't think it will dilute the garlic and might curdle. I'd go with the extra veg + oil and adding it in bit by bit.

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