This is the traditional cold tomato soup from sunny Spain. Add diced tomatoes, bell peppers, and cucumbers before serving for a chunkier version.
Chop the tomatoes and place them in a blender.
Chop the peppers, onion, and cucumber and add them to the blender.
Add the remaining ingredients up to salt and pepper, to the blender and purée until smooth and there are no large chunks.
Pour into a serving pitcher and chill.
Serve chilled, garnished with avocados tossed in lemon juice and green onions.
Gazpacho Shrimp Cocktail . . . . . . . . . . . . . . . . . . .
Try serving shrimp cocktail with gazpacho instead of red cocktail sauce. Take six jumbo prawns or shrimp and hook them over the lip of an oversized martini glass filled with chilled gazpacho.