Easy Gazpacho (Fresh Tomato Soup)

Core the plum tomatoes using a paring knife and cut them into quarters, removing the white pith but keeping the seeds and juice.

Place the quartered tomatoes into the blender.

Chop the English cucumber and add it to the blender, leaving the skin on if it's smooth and thin.

Remove the seeds and pith from the red bell pepper, chop it roughly, and add it to the blender.

Roughly chop the shallots and add them to the blender.

Smash the garlic with the side of a knife to peel it, then add it to the blender.

Add flat leaf Italian parsley and cilantro to the blender, adjusting for personal taste if cilantro is not preferred.

Pour in Sherry vinegar, tomato paste, Worcestershire sauce, and hot sauce into the blender.

Add black pepper and a generous amount of salt to the mixture.

Drizzle in olive oil for richness.

Blend the mixture on low, gradually increasing the speed until smooth, being careful not to over-blend to avoid heating the soup.

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