Gazpacho(From Jane Brody - Good Food Gourmet)

• 1 large cucumber, peeled, seeded and cut into 1-inch pieces
• 1 large sweet green pepper, cored, seeded and cut into 1-inch pieces
• 1 large sweet red pepper, cored, seeded and cut into 1-inch pieces
• 1 large celery stalk, cut into 1-inch pieces
• 1 large carrot, peeled and cut into 1-inch pieces
• 1 medium onion, peeled and cut into 1-inch pieces
• 4 c. tomato juice
• 1/4 c. tomato paste
• 1/4 c. red wine vinegar
• 1 tsp. oregano
• salt to taste (optional)
• freshly ground black pepper to taste
• dash or more hot pepper sauce (Tabasco)

1. Put the cucumber, green pepper, red pepper, celery, carrot and onion in the bowl of a food processor and chop them.
2. Do not drain the liquid.
3. In a large serving bowl, combine the tomato juice with the remaining ingredients.
4. Mix in the chopped vegetables and their juices.
5. Chill the gazpacho for at least 1 hour before serving it. Yields 8 to 10 servings.

cucumber, sweet green pepper, sweet red pepper, celery stalk, carrot, onion, tomato juice, tomato paste, red wine vinegar, oregano, salt, freshly ground black pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588796 (may not work)