I always plant a surplus of tomatoes in my garden and I find myself making all sorts of tomato-based dishes.  This gazpacho is one of my summer staples.  I serve it for lunch with a salad or I love to serve it in shot glasses garnished with grilled shrimp for cocktail parties.

In a food processor, combine half of the cucumber, half of the red pepper, half of the onion, one of the tomatoes, and one cup of the tomato juice.  Puree until smooth. Pour into a large bowl and set aside.

Using the food processor, process the remaining cucumber, tomato, red pepper, onion, and garlic until finely chopped.  Add to the large bowl containing the puree.  Add the remaining tomato juice, vinegar, oil, salt, pepper, and Tabasco to taste.

Refrigerate until serving time.  I usually make the gazpacho the night before, because the longer it sits, the better it tastes.