Gazpacho

• 2 large tomatoes
• 1 large cucumber, pared and halved
• 1 medium onion, peeled and halved
• 1 pimento, drained
• 1/2 c. canned tomato juice
• 1/3 c. olive or vegetable oil
• 1/3 c. red wine vinegar
• 1/4 tsp. coarse ground pepper
• 1 1/2 tsp. salt
• 1/8 tsp. coarse ground pepper
• 2 garlic cloves, split
• 1/2 c. croutons
• 1/4 c. chives

1. In
2. blender, combine 1 tomato, 1/4 onion, 1/4 cucumber, 1/4 green
3. pepper,
4. pimento
5. and 1/2 cup tomato juice.tlend covered at high speed for 30 seconds to puree the vegetables. In
6. a
7. large bowl, mix pureed vegetables with remaining tomato juice,
8. 1/4
9. cup oil, the vinegar, hot pepper seasoning, salt andtepper. Refrigerate
10. untiltell
11. chilled
12. (2
13. hours). Meanwhile,
14. use garlic
15. and
16. remaining
17. oil to saute croutons until
18. brown;
19. set aside.
20. Chop remaining vegetables and place in separate bowls. Serve as accompaniment with chilled soup.

tomatoes, cucumber, onion, pimento, tomato juice, olive, red wine vinegar, coarse ground pepper, salt, coarse ground pepper, garlic, croutons, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006958 (may not work)