Serves 8 to 10

6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
½ cup red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten
½ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste


1. Wash tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
2. In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juices and eggs.
3. In a blender or a food processor, puree the vegetables in small batched, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.
4. Stir in the cilantro, cayenne, and salt and pepper. Cover and chill for at least 4 hours.
5. To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.