Kitchen Guy's Chunky Gazpacho

Here's how to make it:

Puree onion and garlic in a food processor with olive oil and vinegar. Combine half a cup of the tomatoes, half a cup of the cucumber and half of the green bell pepper in a small bowl and reserve. To the processor mixture, add cilantro, tomato paste, and remaining tomatoes, cucumber, green pepper. Blend until a chunky puree forms, but don’t over process. Season to taste with Tabasco sauce, salt and pepper. Thin with tomato juice and transfer to a large bowl. Cover and refrigerate for several hours.

When ready to serve, add reserved vegetables.

Serve well-chilled. For a flourish, add seasoned croutons.