• A blender – About one and a half liters total capacity.
• Garlic – As many cloves as it takes to satisfy you. Two will not be enough. Three medium cloves are usually good. Four are usually better.
• Fresh basil – A small bunch of leaves, freshly picked.
• Fresh cilantro – A large bunch of leaves and the tender parts of the stems.
• Fresh hot peppers – Depending on the variety and your tolerance for heat, one or maybe two hot peppers.
• Tomatoes – About two or three very large, very ripe, and very dark red and juicy fruits.
• Olive oil – About three tablespoons.
• Lime – The juice of one freshly squeezed small lime.
• Red wine vinegar – About a quarter cup.
• Salt – Coarse Kosher salt, two hefty pinches or more… or less.
• Pepper – Fresh, coarsely-ground black pepper, enough to make it all a little peppery.
• A large ceramic bowl.
• A stainless steel soup spoon and a smaller ceramic serving bowl.

Blend everything just enough to combine, but no more. Do not turn this into a gazpacho smoothie. You need chunks of ingredients, chunks which you’ll nibble and savor, ingesting the unique essence of each remnant of ingredient, and pondering what the next spoonful will bring to your tongue.

Following these steps will make a decent soup, but it will not deliver the quintessential macho gazpacho. For that, you will need to immerse yourself in some details…

Details… Coming soon, I promise