Blender Gazpacho
rec.food.cooking/Marg Smith (1996)

This is a delicious, easy recipe for Gazpacho. I've had this recipe for so many years that I can't recall the source. Make it the day before you plan to serve it so the flavor will mature.

1 cup tomato juice
2 large ripe tomatoes, peeled and quartered*
1 green pepper, seeded and cut in strips
1/2 cucumber, peeled and cut in 2-inch pieces
1 stalk celery, cut in 2-inch pieces
1 medium onion, quartered
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup wine vinegar
1/4 cup good olive oil
1 can beef broth, undiluted (optional)

Put all of the above in a blender except for the broth and blend thoroughly. Stir in the broth and refrigerate until serving. Garnish with croutons and/or diced vegetables.

*Cooks Illustrated suggests cutting the tomato in half and grating the innards out on a grater instead of first boiling it to remove the skin. I tried this and it works beautifully.