Place the celery, onion and cilantro in your food processor bowl. Process until finely chopped.
Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, kosher salt, black pepper and cayenne. Process until combined.
Add the tomato sauce. Pulse a few times, until well-blended.
Add the water. Again, pulse a few times, until well-blended.
Transfer the soup to a serving bowl. Cover with cling wrap and chill in the fridge for at least 2 hours before serving. Mix the gazpacho again before serving.
Video
Notes
The olive oil is prominent in this recipe, so it's important to use good olive oil that you really enjoy. It's kind of like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking.Whether you use a bold tasting olive oil or a lighter one is up to you (I'm partial to a bold one). But just make sure it's extra virgin and of high quality.This is one of those dishes that not only keeps well in the fridge, it actually gets better. You can keep it for up to four days, covered, in the fridge. And on the second day, it actually tastes better than when freshly prepared! Just remember to give it a good stir before serving.