gazpacho

tomatoes
cucumers
garlic cloves
red onion
red bell pepper
parsley
in blender, short, gentle surges that leave small chunks
olive oil
salt

eat

Here is my secret ingredients for gazpacho, which might make purists hurl garlic leavings & cucumber peels at me:
V-8 juice and Tony Chachere's Creole Seasoning.

Make a classic gazpacho, then taste it. If it's lacking some necessary oomph, add small amounts of those two ingredients. The V-8 does help the color, too.

Really, the classic Madrileño recipe also uses some bread, to give body. It also calls for water, & I like to spark it with a little vinegar. Be careful with bell pepper, as it can overwhelm the other ingredients. You can mince all the ingredients, or gently chunk them as above, or just blenderize the hell out of it. It's a matter of personal preference.

Here ARE my secret etc. (sheesh!)

Add a dash of red wine vinegar and black pepper to taste. Agree V8 makes a great base with the pureed vegetables, but would be wary of commercial seasonings. A small pinch of cumin can make a nice addition.

Thanks, this sounds like an easy good summer food, will give it a whirl...

GAHK I forgot vinegar. must have red wine vinegar

Reserve some vegs to dice up and use for garnishing the bowls. I agree with the V -8 juice: not traditional, but very tasty. A dash of Pimentón de La Vera is nice, too.
For a special gazpacho, introduce a good slug of chilled vodka, then garnish with peeled, boiled shrimp.
The bread can be left out, unless you want to have some crisp croutons afloat on the the soup.

The irony here in our part of Mexico is that we can seldom find decent, ripe tomatoes. They are all of the oval, Roma type, and not juicy. Also, it is now a chile Autumn here in the Pátzcuaro area.

#1, that is not the classic recipe, as soaked bread is missing! Basically, you need to soak some baguette type bread for a little while. We do not tend to put too much crust, though. If you do, do watch that it is well soaked.

The main secret is making sure that all the ingredients are blended together. Then add water and put it in a big bowl or container, and stir. It does have to be liquid!# All that creamy crap that I have seen is just not right.

Garlic is essential, and gazpacho is usually quite strong in taste. But, you can obviously add as much as you want to. Ref wine vinegar is not really that necessary. Just use the one you use for salads!

Ok; it's not the traditional recipe. Things change.
Moving along...