Instructions: Makes 6 servings

This is a very chunky gazpacho, filled with bits of vegetables. If you prefer a smoother consistency, process for a longer time in the food processor.

Different hot sauces will produce different results. For example, red pepper sauce is a bit hotter; green pepper sauce, made from jalapeno peppers, is somewhat mellower. For a milder soup, omit the hot sauce entirely and use a spicy vegetable juice.

1. In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a nonreactive bowl and refrigerate, tightly covered, at least 2 hours.

2. Serve, sprinkled with the tomato.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.