"The traditional Spanish recipe, though instead of chopped mint leaves I've seen it much more often accompanied by chopped chives on top. (I'm from Seville, southern Spain, where every mother and father has their own version of it!).
IDEAS TO MAKE IT LAST LONGER:
- IN THE FREEZER: Mix everything but the bread and freeze it. Before you serve it you have a bunch of options, namely either blend it with some bread (it must be put under water for 5 minutes so it doesn't make the gazpacho too thick) or add dices of crunchy toasted bread alongside "cubes" of cured ham and chilled dices of hard boiled eggs ;)
- IN THE FRIDGE: It lasts well for 3 days including the day you prepared it; that is, if you do it on monday you'll still be able to take it on wednesday. From there it is a question of how it smells and tastes: the stingier it gets the more probable it is that it's already gone stale.
THE MOST IMPORTANT THING ABOUT THE RECIPE? Tomatoes variety and quality, of course. The redder / more mature, the better. If you use tomatoes that aren't still mature enough it won't taste much. Yes, it is gazpacho still, but nothing to do with one made with good vegetables ;-)