Gazpacho

by Ken Valeri (2022 updated version)

1 large ripe tomato, peeled or canned diced tomatoes
1 cup tomato juice, V8 or Clamato
1 cup cucumber, no seed or skin (rough chop and reserve 1/2 as a garnish)
1/2 – 1 red bell pepper, no seeds or a roasted pepper
1 clove garlic, roughly chopped
1 tbsp. salt
1/4 – 1/2 tsp. ground pepper
1/4 – 1/2 large Vidalia onion (not hot)
1 -2 tsp. cool quality hot pepper sauce like Crystal, Cholula or Louisiana (I like “Frank’s Red Hot” which is flavorful but only medium hot)
1/4 cup red wine vinegar
dash Worcestershire sauce
2-4 leaves of Romaine lettuce (4 small or 2 large)

Put all ingredients in blender and blend on pulse until desired consistency is achieved (I like it chunkier myself). then *Chill OVERNIGHT!

Just before serving garnish each chilled/frozen bowl with some of the reserved cold chopped cucumbers and fresh WARM croutons (I use just toasted buttered bread cut into 1/2″ cubes). Keep adding a few croutons at a time and eating without letting them get cold or soggy – the temperature contract and crunch will add an amazing texture and flavor that you’ll LOVE!!!

*Note: Always ALWAYS allow this soup to marinate in the refrigerator at least overnight (I wait 24 hours) before eating otherwise it will taste like salsa. Consume within 3 days and don’t EVER freeze.