Gazpacho with Gusto – Rachael Ray

Ingredients

• 1 can crushed tomatoes (32 ounces)
• 2 ounces cayenne pepper sauce, such as Frank's Red Hot brand
• 1/4 English (seedless) cucumber, peeled and cut into chunks
• 1/4 red onion, cut into chunks
• 1 serrano or jalapeño pepper, seeded
• 1/2 red bell pepper, seeded and cut into chunks
• 1 rib celery, from the tender heart of stalk, cut into chunks
• A few sprigs of fresh cilantro
• Salt and pepper, to taste
• Wedges or fresh lime for garnish