A spicy Peruvian twist using rocoto paste and fresh tomatoes for a bold heat.
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Place the chopped tomatoes, red bell pepper, and cucumber in a large bowl and toss with salt; let sit for 15 minutes to release juices.
Transfer the vegetables and their juices into a high-speed blender or food processor.
Add the rocoto pepper paste, minced garlic, red wine vinegar, and lime juice to the blender.
If you prefer a thicker, traditional texture, add the torn pieces of stale bread to the mixture and let them soak for 5 minutes before blending.
Pulse the mixture until it reaches your desired consistency, then stream in the olive oil while blending on low to emulsify.
Taste the soup and adjust the heat by adding more rocoto paste if desired, or more salt and pepper to balance the acidity.
Pour the gazpacho into a glass container and refrigerate for at least 2 to 4 hours to allow the bold Peruvian flavors to meld.
Serve chilled in bowls, garnished with fresh cilantro and a drizzle of olive oil.
