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This excellent variation of the Spanish "pureed salad" classic was sent to me by Marty Beard, a Communications grad student at Stanford U. who sweet-talked Austin, TX, columnist Jane Grieg into getting the recipe from a local Austin restaurant. With a little adaptation, it's gazpacho with a little bit of the dark side--more complex and shaded than standard, very satisfying and fullbodied. Serve cold to 4-6 people as a refreshing and ample first course. Thanks again, Marty!

• 1 28-ounce can tomatoes with juice (or 4 cups tomatoes, peeled, and 1 cup tomato juice)
• 1 cucumber, peeled, seeded, and chopped
• 1 red pepper, seeded and chopped
• 1 stalk celery, with leaves, chopped
• ¼ onion, chopped
• ½ teaspoon garlic
• ½ teaspoon thyme, minced
• ½ teaspoon oregano
• 1½ teaspoons sugar
• ½ teaspoon pepper
• 5 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• juice of 1 lime
• 2 Tablespoons cilantro, chopped
• 1 teaspoon salt
• 1 scant Tablespoon Worcestershire sauce
• 8 ice cubes

Garnish: 1 thin slice cucumber per bowl

Place all ingredients except the ice cubes in a blender and puree until smooth. Chill in the blender until you are ready to serve.

When ready to serve, add the ice cubes and re-blend. This should give the soup a quick and unusual slush. Pour the soup into bowls and float a slice of cucumber on top of each.