Gazpacho

• 1 large cucumber, peeled, halved lengthwise and seeds removed
• 2 large tomatoes, peeled, cored and seeded
• 1 green pepper, halved and seeded
• 1 medium onion, peeled and halved
• 1 whole pimento pepper
• 3 c. tomato juice
• 1/3 c. red wine vinegar
• 1/4 tsp. Tabasco sauce
• salt and pepper to taste
• 1 Tbsp. olive oil
• 3 to 4 cloves garlic, minced or crushed

1. In a blender, combine half the cucumber, one tomato, half the green pepper, half the onion, the whole pimento and 1 cup tomato juice.
2. Puree at high speed.
3. Set aside.
4. Chop the remaining cucumber, tomato, green pepper and onion.
5. Place in a bowl; cover and refrigerate until serving time.
6. Pour the puree into a large serving bowl and add 2 cups tomato juice, vinegar, oil, Tabasco sauce, salt, pepper and garlic.
7. Refrigerate at least 2 hours. Just before serving, add reserved chopped vegetables to the pureed mixture.

cucumber, tomatoes, green pepper, onion, pimento pepper, tomato juice, red wine vinegar, tabasco sauce, salt, olive oil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419010 (may not work)