Urth Caffe's gazpacho Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)
• 1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)
• 1 cup diced onion (from about 1/2 whole)
• 1/2 cup diced green bell pepper (from about 1/4 whole)
• 3 cloves garlic, chopped
• 1 cup tomato juice, more to taste
• 1/4 cup red wine vinegar
• Sea salt
• Freshly ground black pepper
• Pinch cayenne pepper
• Tabasco sauce, or other hot sauce
• 1 1/2 teaspoons lemon juice (from about 1/2 lemon)
• 1/4 cup olive oil
• 1 tablespoon diced fresh chives