Gazpacho with cucumbers

Ingredients:

• 2 diced cucumbers
• 3 large tomatoes, diced
• 1 chopped red pepper
• 1 chopped green pepper
• 1 head of red onion, chopped
• 3 crushed cloves of garlic
• 1/4 cup red wine vinegar
• 2.5 cups tomato juice
• Salt and ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Juice of 1 lime
• Tabasco sauce

Preparation:

1. In a large glass bowl, combine the vegetables. Add the remaining ingredients and mix well. Place half of the mixture in a food processor and blend until smooth. Combine the puree with the original mixture. Refrigerate for 4 hours, then serve.