Cover and blend until the mixture is smooth. Place half of the juice mixture in a blender or food processor. Working in 2 cup batches whirl the mixture in a blender until finely chopped but not pureed. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
Repeat with the remaining vegetable juice mixture. Stir the juice cucumber pepper onion oil vinegar garlic and hot pepper sauce in a medium bowl. In the bowl of a food processor or in a blender combine the minced garlic with half the red onion half the cucumber half the tomato half the zucchini half the celery half the tomato juice olive oil red wine vinegar sugar tabasco and a dash of salt. Paprika putzen waschen und würfeln. Garnelen auftauen und sehr gut abtropfen lassen am besten auf küchenkrepp.
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Tomaten mit kochendem wasser überbrühen abschrecken und die haut abziehen. Cover and blend until the mixture is smooth.
