- Halve tomatoes crosswise; squeeze juice and seeds into strainer set over bowl, pressing on pulp to extract juice. Reserve juice. Dice tomato.
- In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber, and 2 tbsp (25 mL) of the red onion; set aside for garnish.
- In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and onion, pepper, garlic, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours.
- Serve topped with reserved vegetable garnish.
Hints: If you do not have a blender, chop your vegetables very finely instead and you will have a chunky gazpacho. Also, feel free to experiment with other ingredients, for example with different types of oils and vinegars. Use whatever vegetables and ingredients are seasonal, fresh, and that you have on hand.