Gazpacho Soup

• 2 lb. tomatoes
• 1 onion (large)
• 3 Tbsp. lemon juice
• 4 oz. pimentos
• 2 Tbsp. oil (olive or peanut)
• 2 Tbsp. vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder

1. Small salad tomatoes are preferred.
2. Wash, peel onion. Preparation may be two step but blending of all ingredients should be done in an electric blender.
3. Step 1 is to coarsely chop onion and tomatoes.
4. To use a large capacity food processor, slab slice the onion with an 8 mm slicing blade.
5. Switch to the metal chopping blade.
6. Chop onion 1 to 2 minutes.
7. With blade running, add each tomato through the chute.
8. Transfer the mixture to a blender.
9. Add remaining ingredients.
10. Blend thoroughly.
11. Refrigerate at least 4 hours.
12. Serve cold.
13. Accompany with chopped cucumbers, chopped olives, seasoned croutons, etc.

tomatoes, onion, lemon juice, pimentos, oil, vinegar, salt, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412166 (may not work)