Bernaie'S Gazpacho

• 2 large tomatoes (1 lbs/454 g)
• 1 large English cucumber
• 4 celery stalks
• 1 jar of roasted red pepers (250 ml)
• 1 bunch cilantro (about 1/2 cup)
• 2/3 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 tsp Tabasco sauce
• 1 tsp onion powder
• 1 large can of tomato juice (1.36 litres)

1. Cut up the first 5 ingredients into small chunks and place them in a food processor fitted with a blade.
2. Add tomato juice only to the halfway point of the food processor bowl.
3. Process on high until the vegetables are pureed.
4. Add the next 4 ingredients, puree a few more seconds to blend all.
5. Pour the puree into a large bowl, add the rest of the tomato juice, stir and place in the fridge.
6. Serve chilled.
7. Keeps well for 4 or 5 days.

tomatoes, cucumber, celery stalks, red pepers, cilantro, red wine vinegar, olive oil, tabasco sauce, onion, tomato juice

Taken from www.epicurious.com/recipes/member/views/bernaies-gazpacho-50087778 (may not work)