- 1 small clove garlic, minced
- 4 tsp red wine vinegar
- 1 1/2 tsp sherry vinegar
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh tarragon, chopped
- Pinch of cayenne pepper
- 1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 cup cucumber, peeled, seeded and diced
- 1 cup red bell pepper, cored, seeded and diced
- 2/3 cup chopped red onion
- 1/2 tsp celery salt
- 1/2 tsp Worcestershire sauce
- 3 tbsp fresh lemon juice
- 1 tbsp coarse salt (optional)
- 2 tbsp chopped fresh parsley (optional)
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.