Gazpacho Guinea

Drain the canned whole tomatoes, reserving the liquid in a separate bowl. Transfer the drained tomatoes to a cutting board.

Peel and roughly chop the 2 onions and mince the 4 garlic cloves, setting aside on separate plates.

Remove the stems and seeds from the green peppers, then roughly chop them. Peel the cucumbers if needed and remove the seeds, then cut them into chunks.

Add the drained tomatoes, chopped onions, minced garlic, green peppers, and cucumbers to a large bowl or food processor.

Pour in the ⅓ cup lemon juice and the reserved tomato liquid, stirring to combine. Add the optional vinegar and oil if desired.

Season generously with salt and pepper, then add thyme, oregano, dill, parsley, chives, tarragon, and coriander to taste, mixing thoroughly.

If using a food processor, pulse the mixture in batches until reaching a chunky soup consistency—do not over-blend. If preparing by hand, finely chop all ingredients together until well combined.

Transfer the gazpacho to a serving bowl or individual bowls, cover with plastic wrap, and refrigerate for at least 1 hour before serving to allow flavors to meld.

Stir the chilled gazpacho and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve cold in bowls.