Gazpatcho Soup recipe

I just made this last Sunday, and we LOVED IT!

-4 Cups Roughly Chopped Ripe Summer Tomatoes or Plum Tomatoes (about 1 1/2 lbs.)
-1 1/2 cups roughly chopped English cucumber (hothouse)..these are sweeter than reg. Cucumbers)
-1 cup peeled and roughly chopped carrot (approx. 1 carrot)
-1 small red bell pepper, seeded, deribbed and roughly chopped
- 1/2 cup roughly chopped red onion
-4 cups tomato juice, plus more as needed
- 1/4 cup red wine vinegar, plus more as needed
- 1/4 cup extra virgin olive oil
2 teaspoons kosher salt, plus more as needed
2 teaspoons finely chopped garlic
fresh ground pepper
tabasco or chili sauce as needed
pinch or 2 or sugar (optional)

In the bowl of a food processor fitted with the steel blade, pulse the vegetables in two batches until coarsely chopped.
Do not overprocess; the veggies should retain some crunch. Transfer veggies to a large bowl. Add 4 cups of tomatoe juice, the 1/4 cup of vinegar, the olive oil, salt, garlic and pepper to taste, add Tabasco and sugar if desired.
Stir to combine.

Add more tomato juice as necessary to achieve the desired thickness.
Cover and refrigerate for at least 4 hours or preferably overnight.

Just before serving, adjust the seasonings by adding more vinegar, kosher salt, pepper or Tabasco as necessary.