Some time ago, while making gazpacho, I suddenly craved for a stronger, fuller flavor. I had some good Lapsang Souchong on hand, and an intuition to put some in the blender. The result was fantastic... the umami of the tomatoes & garlic combined wonderfully with the smokey aroma, yielding a rich, complex gazpacho, esp. suitable for spring/autumn when cooling off isn't its main purpose. I never again made gazpacho without and over the past few weeks was getting increasingly proud of my well-liked invention. Until the day I googled it and found out it's nothing new
. See e.g. http://teahorse.co.uk/info/smoky-lapsang-gazpacho/ -- though it calls for 2 heaped teaspoons per 1kg of tomatoes whereas I found a very small amount, less than 1 teaspoon for sure, to work better. It's really delicious!