gazpacho

slice in the food processor (keep it chunky)
2 seedless cucumbers, unpeeled and quartered
1 each red, yellow, orange and poblano peppers; add a serrano chile if you yearn for more heat
8-10 tomatillos, quartered

switch to the chopper blade and chop (chop fine but don't puree)
1 red onion
4-8 cloves of garlic
1 bunch cilantro

chop by hand
12 plum tomatoes, or cheat and use a box of Pomi Chopped Tomatoes

Place all of the above in a large bowl or pot and add

4-6 cups of tomato juice
1/2 cup each white wine vinegar and olive oil
juice of 1 lime - add 1 teaspoon of lime zest for extra zing
1 tablespoon of brown sugar
2-3 teaspoons of salt, to taste
1 tablespoon each of chili powder and cumin,
1 teaspoon of coriander
tabasco green hot sauce to taste

if it looks like it should go on a tortilla chip then add more tomato juice. stir and refrigerate. it's better if made the day before serving.