Name: Gazpacho #1
Ingredients: 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups); 1 red onion, finely chopped (about 1 1/4 cups); 1 cucumber, peeled, seeded, chopped (about 1 cup); 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup); 2 stalks celery, chopped (about 1 cup); 1-2 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh chives; 1 clove garlic, minced (about 1 teaspoon); 1/4 cup red wine vinegar; 1/4 cup olive oil; 1 Tbsp freshly squeezed lemon juice

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6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)

1 red onion, finely chopped (about 1 1/4 cups)

1 cucumber, peeled, seeded, chopped (about 1 cup)

1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced (about 1 teaspoon)

¼ cup red wine vinegar

¼ cup olive oil

1 Tbsp freshly squeezed lemon juice

Steps

2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.
Adjust seasonings to taste.
Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.