How to neutralize taste of fresh onions in Gazpacho?

There are a few ways to mitigate the strong taste of fresh onions in Gazpacho:

Before Adding:

* Soak in Vinegar: Submerging the onions in vinegar for at least 30 minutes can help mellow their flavor.

* Blanch: Briefly blanching the onions in boiling water can also reduce their intensity.

* Roast: Roasting onions caramelizes them, giving them a sweeter, less pungent flavor.

While Blending:

* Use a gentler variety: Consider using milder onion varieties like Vidalia or sweet Spanish onions.

* Add more other ingredients: Increase the amount of other ingredients like tomatoes, peppers, cucumber, or garlic to balance the onion flavor.

* Experiment with other flavor profiles: Adding a touch of sweetness with sugar or honey, or a pinch of smoked paprika can help mask the onion taste.

After Blending:

* Let it rest: Allow the Gazpacho to sit for a few hours in the refrigerator. This allows the flavors to meld and mellow, including the onion flavor.

* Add garnishes: Top your Gazpacho with herbs like parsley, basil, or cilantro. These fresh flavors can mask the onion taste.

Tips:

* Start with less onion than you think you'll need. You can always add more later if desired.

* Remember that Gazpacho is meant to be a refreshing, light soup. Don't be afraid to experiment and find what works best for your taste!

Ultimately, the best approach to neutralizing the taste of fresh onions in Gazpacho depends on your individual preference.