2 large red Heirloom tomatoes, quartered
1 large cucumber, peeled and pared
1 onion, quartered
1 green pepper, pared and quartered
1 pimiento, drained
24 oz. organic tomato juice
1/3 cup Spanish olive oil
½ cup red wine vinegar
1-½ teaspoons salt
½ teaspoon Tabasco sauce
½ cup Vodka
1 clove garlic, crushed
¼ cup chopped chives
1 loaf Italian or Vienna bread
(preferably one day old), cut into 1/2″ cubes
6 tablespoons olive oil
1 garlic clove
* In food processor, combine tomato, ½ cucumber, ½ onion, ½ green pepper, pimiento and ½ cup tomato juice. Blend until vegetables are pureed.
Pour the pureed mixture into a large glass bowl or pitcher and add the remaining tomato juice, olive oil, red wine vinegar, salt, Tabasco sauce, and crushed garlic clove.
Add the Vodka and chill.
* Chill 8 bowls for serving the soup.
* Prepare croutons.
Heat 3 tablespoons olive oil in large skillet.
Add garlic clove and cook for 1 minute. Discard garlic clove.
Add bread cubes to skillet and brown, adding more oil as required.
Remove browned croutons and add remaining cubes until all croutons are nicely browned.
* Finish and serve Gazpacho.
Chop the ½ cucumber, ½ onion, and ½ green pepper. Place in small bowls for guests to add to the chilled soup along with the chives and croutons.