Gazpacho

Step 1In a food processor or blender, combine the garlic, oil, vinegar, sugar, hot sauce, half the tomatoes, half the celery, half the cucumber, half the zucchini, half the red onion, 2 cups of the tomato juice, and salt to taste. Pulse until all the ingredients are blended well; the mixture will have a nice speckled, colorful texture.

Step 2Pour the tomato mixture into a large bowl and add the remaining 2 cups tomato juice and half of the remaining tomatoes, half of the remaining celery, half of the remaining cucumber, half of the remaining zucchini, and half of the remaining red onion. Reserve and refrigerate the rest of the diced vegetables in a small bowl for garnish.

Step 3Stir the tomato mixture together and check the seasonings, adding salt and pepper if needed. Chill the soup for at least 2 hours and up to 2 days; the soup needs to be very cold!

Step 4Before serving, stir the gazpacho and check the seasonings one last time. Ladle it into bowls and garnish with the remaining diced vegetables. Top each with some avocado, sour cream, cilantro, and grilled shrimp, and serve with slices of grilled bread. This is a to-die-for summer dinner.