Penny'S Best Ever Gazpacho

1. 1

   Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl.

2. 2

   Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquefied; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.

3. 3

   Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, Worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight.

4. 4

   Finely dice the Roma tomatoes, remaining onion, peppers and cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl.

5. 5

   To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using.

* Per serving · 4 servings · Values may vary.