Gazpacho

6 plum tomatoes

1 hothouse cucumber, seeded, but not peeled

1 1/2 red bell pepper

1 medium red onion

3 cloves garlic, minced

3 cups tomato juice

1/4 cup wine vinegar

1/4 cup good olive oil

Juice of 1/2 lemon

2 Tbsp chopped cilantro

2 tsp kosher salt (to taste)

1 tsp fresh ground pepper

Pinch of cayenne

Tabasco to taste.

Rough chop the vegetables and process each one separately in the food processor fitted with a steel blade. Pulse until it is coarsely chopped. (Do not over-process!!)

After processing each vegetable, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, lemon juice, cilantro, cayenne, (Tabasco, if desired), salt and pepper. Mix well and chill before serving. The longer gazpacho sits the more the flavors develop.