1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups) 1 1/2 cups chopped seedless Persian cucumber (from about 4 whole) 1 cup diced onion (from about 1/2 whole) 1/2 cup diced green bell pepper (from about 1/4 whole) 3 cloves garlic, chopped 1 cup tomato juice, more to taste 1/4 cup red wine vinegar Sea salt Freshly ground black pepper Pinch cayenne pepper Tabasco sauce, or other hot sauce 1 1/2 teaspoons lemon juice (from about 1/2 lemon) 1/4 cup olive oil 1 tablespoon diced fresh chives

Step 1 In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

Step 2 Season with 1 1/2 teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon each of the Tabasco, lemon juice and olive oil. Taste and adjust seasonings and flavoring as desired.

Step 3Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

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