Gazpacho

• 2 large tomatoes, peeled (1 3/4 lb.)
• 1 large cucumber, pared
• 1 medium onion
• 1 medium green pepper
• 1 pimiento, drained
• 2 cans (12 oz. each) tomato juice (I use V-8)
• 1/3 c. olive oil
• 1/3 c. red wine vinegar
• 1/4 tsp. liquid hot pepper seasoning
• 1 1/2 tsp. salt
• 1/8 tsp. coarsely ground pepper
• 2 cloves garlic, split
• 1/2 c. croutons
• 1/4 tsp. chopped chives

1. In electric blender combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimiento and 1/2 cup tomato juice.
2. Blend, covered, on high for 30 seconds, until vegetables puree.
3. In a large bowl combine pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper seasoning, salt and pepper. Refrigerate, covered, for 2 hours.
4. Refrigerate 6 serving bowls.

tomatoes, cucumber, onion, green pepper, pimiento, tomato juice, olive oil, red wine vinegar, liquid hot pepper, salt, ground pepper, garlic, croutons, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990963 (may not work)