1 cucumber, chopped
2 red bell peppers, chopped
4 roma (plum) tomatoes, chopped
1 onion, chopped
3 garlic cloves, minced
1-2 Serrano chili peppers, diced (add or omit to control heat)
Handful of chopped cilantro
4 cups tomato juice
3 tablespoons fresh lemon juice
1/4 cup red wine vinegar
Salt and pepper to taste
You can chop the vegetables fairly coarsely. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, cilantro, garlic, lemon juice, red wine vinegar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving. The longer gazpacho sits, the more the flavors develop.
Try adding these ingredients to the finished soup to give it more crunch and texture:
2 celery ribs, sliced
1 cup bay shrimp, precooked
Add ¼ cup extra virgin olive oil to make it more like the classic Spanish version.
To make the soup more chunky, blend only half the ingredients and mince the rest.
Try Balsamic instead of red wine vinegar.