Serves: 4 to 6
6 large ripe tomatoes – cored and roughly chopped
2 cucumbers – peeled, seeded and roughly chopped
1 red pepper – seeded and roughly chopped
1/2 large red onion, peeled and roughly chopped
2 cloves of garlic, roughly chopped
½ cup tomato paste
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 Tablespoon Worcestershire sauce
1 teaspoon Tabasco
3 day-old rolls, cubed or broken into pieces (about 3 cups)
2 Tablespoon chopped cilantro
Salt and pepper to taste
In a large pot, combine all ingredients and puree with a food processor, blender or hand-held immersion blender. Pour the mixture through a fine strainer to remove the excess vegetable skin and pulp. This will ensure your gazpacho achieves the best consistency. Refrigerate soup for at least 24 hours for best flavor. Serve very cold and garnish with chopped cucumber and extra virgin olive oil.
To Store: Refrigerate in an airtight container for up to one week.
Other garnish and serving ideas: Sliced avocado, diced red onion or diced yellow tomatoes for contrast. For parties, serve gazpacho in appetizer portions using chilled shooter glasses.