Originally from southern Spain, gazpacho is the perfectly refreshing way to enjoy summer’s best tomatoes. Finish it with cucumbers and croutons for crunch and some good extra-virgin olive oil for richness.
Purée the jalapeños, tomato, pepper, green onion, cucumber, celery, basil, tarragon, broth, oil, the balsamic, salt, pepper, Tabasco, and Worcestershire in a food processor or blender until smooth. Cover and chill for 8-12 hours to allow the flavor to develop.
Ladle the soup into chilled bowls and top each portion with some croutons and a few drops of the remaining oil.