Gazpacho

Put half of the vegetables (not the cilantro, because it is an herb) in the blender and puree until smooth.

Then, add the second half of the veggies in an “pulse.” This will give you a chunkier gazpacho. If you want a smoother one, puree all the veggies.

Add Tabasco, salt and pepper to taste – this recipe might also benefit from a splash of red wine vinegar if you so choose. I didn’t, because I didn’t have any.

Roughly chop the cilantro and stir into the soup. Serve cold, garnished with a slice of cucumber and pepper. Alas, I forgot to take a picture before I ate it.