Lover's Gazpacho

2 large tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce (such as Tabasco)

Cut one of the tomatoes, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to the food processor then add the bell pepper and puree. Transfer the mixture to a bowl. Add the tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed the remaining tomato and cucumber dice, then add it to the soup along with the remaining onion. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled. 6 servings