 Next, very ripe tomatoes and vinegar are added to this paste.In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, with the addition of some water.Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green pepper, onion, tomato or cucumber.