Bring a large pot of water to a boil. Make an ice bath in a large bowl. Using a paring knife, make a small "x" on the bottom of each tomato. Gently drop them in the boiling water and cook about 30 seconds. Immediately transfer the tomatoes to the ice water for about 10 seconds. Remove, drain and slip off the skins with your fingers or a knife. Quarter the tomatoes, remove the seeds and chop roughly.
Combine the tomatoes, bread, bell pepper, cucumber and tomato juice in a blender and blend until coarsely chopped. Add 1/2 cup tequila, the lime juice, some hot sauce and salt and pepper and blend until almost smooth.
Fill 4 to 6 tall glasses with ice cubes and pour the gazpacho over. Garnish each glass with a lime wedge, and serve with extra tequila on the side.
Recipe courtesy of Bobby Flay