When preparing gazpacho, use the Mise en Place technique and assemble and measure out all the ingredients before starting your gazpacho.
In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.
The Spanish like to add most of the gazpacho mixture to a blender and then blend until smooth. Then add the remainder of the coarse gazpacho mixture to the blended. Your choice on how you would like to do this step.
Refrigerate at least 4 hours or overnight before serving. NOTE: I usually place the prepared gazpacho soup in a large pitcher and store in my refrigerator. This takes up less room.
Soup can be stored in the refrigerator for up to 3 days before serving. Taste for final seasoning and adjust before serving.
Serve in chilled soup bowls.
* Learn How To Peel Fresh Tomatoes.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Spanish Gazpacho Soup Recipe: https://whatscookingamerica.net/Soup/gazpacho.htm