I love gazpacho, especially during weather like this. I am a bit particular about how it’s made, though.  In my opinion, spicy and chunky is the best way to go.

After trying lots of versions while searching for the perfect recipe, I decided it was time to make my very own. I used Srichacha for the hot sauce but tabasco is tasty as well. I only puree half of the vegetables into the tomato juice and leave the other half in a rough chop but if you like a smoother soup, simply puree all or most of them. This yields about 6 cups.