It somehow seems wrong making gazpacho in March because one really should wait for the red ripeness of summer tomatoes, but I couldn't resist when I was flicking through the Moro cookbook. One of the nice things about gazpacho is that recipes vary from town to town in Andalucia, so there's no need to worry too much about authenticity: so long as the tomatoes are good, you're generous with the cucumber and careful with the vinegar (I followed the book's suggestion of sherry vinegar this time around and was very pleased with results), and so long as it's served super cold, then all will be well in the world, because gazpacho offers summer whatever the weather's like outside.
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