Tomato-Melon Gazpacho

6 large fresh tomato(es), or 2 – 28 ounce cans diced
1 medium Vidalia or red onion(s), diced
1 green bell pepper(s), seeded and diced
1 red bell pepper(s), seeded and diced
1 poblano chile(s), seeded and diced
2 cucumber(s), peeled and diced
about 8 cups melon, contaloupe, honeydew, watermelon or whatever is fresh and ripe
2-3 cloves garlic, minced
1 cup cilantro, chopped
1 lime(s), zest and juice
1/4 cup sherry vinegar
1/2 extra-virgin olive oil
salt and pepper

Put all ingredients in a food processor and puree or place ingredients in a large bowl and puree with a hand blender. Add salt, pepper and Tabasco to taste.