Gazpacho - cooking recipe

Ingredients

2 1/4 lbs ripe tomatoes, peeled and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
2 None red peppers, seeded and coarsely chopped
1 None green pepper, seeded and coarsely chopped
1 None red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 2/3 cups canned tomato juice
2 tbsp red wine vinegar
1 tbsp olive oil
2 tsp Tabasco sauce
1 None avocado, pitted, peeled and finely chopped
1 None yellow pepper, seeded and finely chopped
1/4 cup finely chopped fresh cilantro

Preparation

Blend or process tomato, cucumber, peppers, onion, garlic, tomato juice, vinegar, oil and Tabasco sauce, in batches, until smooth. Pour into large bowl. Cover; refrigerate 3 hours.
Stir soup; season to taste. Pour soup into serving bowls; top with avocado, yellow pepper and cilantro. Serve gazpacho sprinkled with additional Tabasco sauce, if desired.