Gazpacho With Cilantro Salsa - cooking recipe

Ingredients

None None FOR THE GAZPACHO
4 cups tomato juice
6 None plum tomatoes, seeded and chopped
1 small cucumber, seeded and chopped
1/2 None green pepper, seeded and chopped
1 small red onion, finely chopped
1 clove garlic, sliced
2 slices ciabatta, crusts removed
2 tbsp lime juice
1/2 tsp Worcestershire sauce
None None Dash Tabasco sauce
None None FOR THE CILANTRO SALSA
1 small cucumber, seeded and finely chopped
1 None avocado, seeded, peeled and finely chopped
1/2 None green pepper, seeded and finely chopped
1/2 bunch cilantro, leaves picked and coarsely chopped
1 tbsp olive oil
2 cloves garlic, crushed

Preparation

For the gazpacho, combine all ingredients in a food processor or blender. Pulse until well chopped, then process until smooth. Season to taste. Cover and refrigerate until ready to serve.
For the cilantro salsa, combine all ingredients in a small bowl. Season to taste.
Serve soup chilled in shot glasses and topped with cilantro salsa.