Summer Gazpacho

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, garlic chili sauce, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Garnish with sliced cucumbers and serve.