Gazpacho

4 large tomatoes, peeled, corded and wedged
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste

Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.