Lisa's Gazpacho

• 1 can(s) (28 ounces) crushed or diced tomatoes, undrained
• 1 cup(s) tomato juice
• 1 cup(s) diced unpeeled cucumber
• 1 cup(s) diced red or orange bell pepper
• .25 cup(s) red onion, finely chopped
• 2  green onions, finely chopped
• 1 bunch(es) cilantro leaves, chopped
• 3 tablespoon(s) red wine vinegar or apple cider vinegar
• 3 tablespoon(s) extra-virgin olive oil
• 2 dash(es) (or to taste) hot red pepper sauce
• 2 clove(s) garlic, minced
• Salt and freshly ground black pepper (optional)
• Optional garnishes: chopped fresh parsely, diced avocado

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Directions

1. Place all ingredients except salt, pepper and garnishes in large bowl and combine.
2. Coarsely puree about half the mixture in a blender or food processor and return it to the bowl; stir well.
3. Season to taste with salt and pepper if desired.
4. Refrigerate for at least 2 hours and up to 8 hours before serving.
5. Garnish as desired.

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