Susan's gazpacho

Susan's gazpacho is so wonderful that I'm going to give you the recipe. It should be made in a blender or food processor.
INGREDIENTS
One 800 gram can of peeled whole tomatoes or you can peel 800 grams of VERY RIPE plum tomatoes
One 3 inch diameter onion
One red bell pepper
One medium cucumber (6-8'' long by 2'' in diameter)
Juice from one half of a large lemon
1/4 cup Balsamico
1/4 cup good quality Spanish olive oil
One clove garlic
1/4 cup fresh basil lightly packed
Two teaspoons of SMOKED Spanish pimento powder. It comes in regular and spicy. Get the spicy.
Salt to taste.
PREPARATION
Peel and de-seed the cucumber. Chop the cucumber, onion, garlic and bell pepper. Just get them small enough so that the blender can handle them. Dump all the ingredients into the blender and spin them until you have a smooth liquid. Gazpacho is best enjoyed well chilled. It gets better if you leave it in the fridge over night. I try to keep all the ingredients in the fridge so I can serve it just after preparation. This recipe will yield four servings.
You will also need a fresh baguette or some croutons. Please remember to place a cruet of good quality olive oil and some sea salt on the table.
OPTIONAL INGREDIENTS
Celery-Personally, I find celery to be as superfluous as it is unseemly. It is, however, included in many gazpacho recipes.
Snap-E-Tom- Add a small can of the hot one to give your gazpacho a Texas kick.
Sour cream or crème fraiche- A dollop of either will add a little piquancy.
REFLECTIONS
We have enjoyed many gazpachos here but Susan's is still my favorite. I will never forget the time we served our 86 year old neighbor, Luis, gazpacho. He took a couple of bites and shook his head. He went back to his house and returned with an immersion blender.
Gazpacho is an Andalusian dish and I doubt most Andalusians had ever seen a blender until the relatively recent past. Nevertheless, your gazpacho will taste better if it's well blended.
 ¡Buen provecho!