This week, Chef Angela Baldanza of Baldanza at the Schoolhouse in Wilton, shows Tina Redwine how to make Gazpacho.

2 English cucumbers deseeded leave skin on

4 red bell peppers

8 fresh plum tomato

1 red onion

2 cloves of fresh garlic

1 1/2 quarts of tomato juice

1/2 C of white wine vinegar

1/2 C of extra virgin olive oil

1/4 cup fo cholula or tobacco sauce

1 tbs salt

1/2 tbs of pepper

1/2 tbs of red pepper flakes

Combine separately each of the ingredients in a food processor until coarsely chopped do not puree. Add the tomato juice, cholula, olive oil, vinegar, salt, pepper and red pepper flakes and mix well. Refrigerate for 3 hours until chilled.