I love this “salad in a cup” and I have to say my easy blender gazpacho version is the best I’ve found. It’s worth investing in some good sherry vinegar, which you can find here. 8 servings.
1 pound good red tomatoes, seeded and coarsely chopped
½ medium bell pepper, seeded and coarsely chopped
1 large cucumber, peeled, seeded and coarsely chopped
3 cloves garlic
1/2 medium white onion, coarsely chopped
6 T sherry vinegar, OR 5 T red wine vinegar and 1 T balsamic vinegar
4 c good tomato juice (I used Campbells which was the only brand in my store; it has scored well in various taste tests)
3 T extra virgin olive oil
1 t Tabasco sauce
Method: Dump everything except the tomato juice into a blender. Add 2 c tomato juice and pulse until ingredients are finely chopped but not liquefied. There should still be a significant amount of roughage in the gazpacho. Pour into a 64-oz container; add the remaining tomato juice to the blender and pulse to capture any remaining scraps of vegetable, then pour into the container and shake to blend. Chill 4 hours before serving.