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The Hirshon Gazpacho

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 2 ½ pounds of vine-ripened, heirloom tomatoes – a mix of several kinds, if possible, roughly cut up
  • 1 english cucumber, peeled, seeded and roughly cut up
  • 1 roasted red pepper from the jar
  • About ⅓ cup of your favorite hot Salsa (I use Casa Sanchez)
  • 2 cloves of roasted garlic
  • ½ sweet Vidalia onion, roasted
  • ½ sweet Vidalia onion, raw and minced
  • 1” thick slice of good bread, crusts removed and torn into small pieces
  • Several liberal shakes of Chipotle Tabasco Sauce
  • 16 ounces Organic Tomato Juice
  • 3 tbsp sherry vinegar
  • 1 tbsp balsamic vinegar (or more to taste)
  • ¼ cup of olive oil
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly-ground pepper to taste
  • ***
  • For garnish:
  • Avocado, diced
  • Minced peeled cucumber
  • Basil


  1. Blend all except tomato juice and garnishes until smooth in the food processor. Add tomato juice, stir to blend, then chill thoroughly until ice-cold.
  2. Add garnishes at last moment before serving.
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