Classic Gazpacho

Chef Sarah Crouch
Ciao Baci

3 medium tomatoes
2 red bell peppers
2 small cucumbers one peeled and one not peeled both seeded
1/2 small onion (either vidalia or red onion will do)
2 cloves of garlic
1/3 cup of sherry vinegar
5 cups of tomato juice (instead of tomato juice you can substitute Bloody Mary mix)
1 tsp of Tabasco sauce
salt and pepper to taste
ice cubes

Core and quarter tomatoes put them in a food processor.  Pulse about 12 one second pulses then transfer to a large bowl.  Cut and core the peppers and seeded cucumber into rough one inch pieces.  Process them separately about 12 one second pulses then add to the bowl with tomatoes.  Mince garlic by hand, then add to the bowl of vegetables along with salt, vinegar, and pepper to taste.  Let stand until the juices from the vegetables release.  This should take about 5 minutes.  Then, stir in the tomato juice, hot sauce, and ice cubes.  Cover tightly and refrigerate to blend flavors.  Refrigerate at least 4 hours and up to 2 days.  Serve cold.