2 pounds tomatoes, coarsely chopped 1 red bell pepper, cut into 1/4 inch dice 1 green bell pepper, cut into 1/4 inch dice 1 small red onion, finely chopped 1 stalk celery, cut into 1/4 inch dice 1 small cucumber, peeled and cut into 1/4 inch dice 1/4 cup red wine vinegar 3/4 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon hot red pepper sauce

1. In a large bowl, combine tomatoes, peppers, onion, celery, vinegar, salt, coriander, and hot pepper sauce.

2. Refrigerate gazpacho for 2 hours or until well chilled. Ladle into soup bowls and serve cold.