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Soup, Gazpacho Recipe
Put the tomatoes in a bowl.
Peel and seed the cucumber. Finely dice the cucumber, celery, bell pepper and onion. Press or finely dice the garlic. Add everything to the bowl.
Juice the lime. Stir in the lime juice, Sriracha sauce, olive oil, balsamic vinegar, Worcestershire sauce, salt and pepper. Mix well.
Roughly chop the cilantro. Place it in a blender with 1 1/2 cups of the tomato mixture. Pulse until smooth. Add back to the bowl. Mix well. If you like the gazpacho completely smooth, blend all of it.
Chill for at least two hours and up to two days. Serve with a garnish of sour cream, Greek yogurt, fresh chopped scallions or cucumber. Lay a piece of fresh baguette or garlic toast alongside.