Gazpacho recipe

I made this a few weeks ago for our Tuesday night gathering. Sadly I forgot to take pictures.

GAZPACHO (modified from America's Test Kitchen Family Cookbook)
serves: 8
prep time: 20-25 minutes
total time: 2.5 hrs (includes 2 hours chilling time)

3 large ripe tomatoes (1.5 lbs) cored and quartered - I used heirloom, extra-tasty
2 red bell peppers, stemmed, seeded and chopped coarse (I cut them
into 1/8ths)
2 lg cucumbers, 1 peeled, halved, seeded and quartered; the other
unpeeled halved, seeded and chopped coarse
5 cups tomato juice
1 onion, minced (I used 1/4 onion)
1/3 cup sherry vinegar
2 garlic cloves, minced (I used one)
1/2 tsp Tabasco
salt and pepper
1/4 cup minced fresh parsley or cilantro (I forgot to add this and didn't really miss it)
extra virgin olive oil (optional - I did add this)

1. Pulse tomatoes in food processor until finely chopped, about 12
pulses. Transfer to a large bowl. Pulse the bell peppers and peeled
cucumber until finely chopped, about 15 pulses. Add to the bowl with
the tomatoes. Stir in the tomato juice, unpeeled chopped cucumber, onion, vinegar, garlic,
Tabasco and 1 tsp salt. Cover and refrigerate for 2 hours.

2. Season the soup with salt and pepper to taste. Ladle into chilled
bowls and sprinkle with the parsley and a drizzle of olive oil before
serving.

Notes:
Process the vegetables so that they are 1/8 inch to 1/4 inch in size.
If they are processed finer, the soup will resemble tomato slush.
The soup can also be garnished with chopped pitted black olives,
chopped avocados and croutons.
Gazpacho can be covered and refrigerated for up to 2 days.