In a blender or food processor, combine the tomatoes, cucumber, onion, bell pepper, garlic, and 1 cup of tomato juice. Pulse until the veggies are coarsely chopped but not liquified, working in batches, if necessary.
In a large serving bowl, mix the pureed vegetables with the remaining tomato juice, olive oil, vinegar, lemon juice, pepper sauce (if desired).
Add salt and pepper, to taste.
Refrigerate for at least 2 hours before serving. Serves 4.
If desired, add a dollop of plain yogurt to each bowl and a sprig of cilantro or flat leaf parsley.
