Gazpacho.

Gazpacho
Recipe by Chef Tom Houle, Naman's Catering

2 pounds ripe tomatoes, seeded and coarsely chopped or one 28 ounce can of tomatoes, chopped
1 medium onion, preferably sweet
1 large cucumber, peeled
1/2 green pepper, coarsely chopped
1/2 red pepper, coarsely chopped
2 scallions, coarsely chopped
3 garlic cloves
1/3 cup extra-virgin olive oil
3 Tablespoons sherry vinegar or balsamic vinegar
1 or 2 teaspoons pepper sauce
1 teaspoon ground cumin
1/2 to 1 cup chilled tomato juice
Salt & pepper to taste
Croutons
Chopped fresh herbs
Sliced scallions or diced avocado
Sour cream

Extra add-ins:
2 Tablespoons dry white wine
1 teaspoon Worcestershire
4 basil leaves
1 sprig parsley
1 large can mushrooms, stems & pieces
2 cans pimentos, chopped

One by one, chop ingredients in a food processor or by hand. Add each item into a large bowl. As you add each ingredient to mixture, stir well. Cover the bowl and refrigerate until very cold, for a couple of hours or for up to two days. Stir the gazpacho and ladle into bowls, or pour it at table from wide-mouth pitcher. Garnish with croutons, herbs, scallions, avocado or sour cream.