3 large ripe tomatoes, cored and quartered
2 red bell peppers, stemmed, seeded, and coarsely chopped
2 cucumbers, peeled, halved, seeded and chopped coarse
5 cups tomato juice
1 onion, minced
1/3 cup sherry vinegar
2 garlic cloves, minced
1/2 teaspoon Tabasco
Salt and Pepper
1/4 cup minced fresh parsley or cilantro
Extra Virgin Olive Oil
Pulse the tomatoes in a food processor until finely chopped, about 12 pulses. Transfer to a large bowl. Pulse the bell peppers and cucumbers until finely chopped, about 15 pulses. Add to the bowl with the tomatoes. Stir in the tomato juice, onion, vinegar, garlic, Tabasco, and 1/2 - 1 teaspoon salt. Cover and refrigerate for 2 hours.
Season soup with salt and pepper to taste. Ladle into chilled bowls and sprinkle with parsley or cilantro and a drizzle of oil if desired.
Can be garnished with chopped pitted black olives, chopped avocado, or garlic croutons.
Serves 6-8. Can refrigerate for up to 2 days.