Chilly Gazpacho Soup...delicious for the Hot Days of Summer

• 2 tablespoons extra virgin olive oil
• 3 large garlic cloves, minced
• 6 large ripe tomatoes, peeled and chopped
• 1 yellow bell pepper, chopped
• 1 yellow onion, peeled and chopped
• 1 large cucumber, peeled and chopped
• 6 tablespoons white wine vinegar
• 1 slice sourdough bread, crusts removed, soaked in water and squeezed dry
• 1 teaspoon salt
• 12 teaspoon fresh ground pepper
• 6 drops Tabasco sauce, to taste
• 12 cup grape tomatoes, quartered
• 12 cup yellow bell pepper, chopped
• 12 cup cucumber, peeled and chopped
• 12 cup scallion, chopped

1. In a small pan heat the olive oil.
2. Add the minced garlic and saute about one minute until slightly brown.
3. Set aside.
4. In a large bowl, mix together the tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sauteed garlic and oil.
5. In batches, puree the mixture in the blender until very smooth.
6. Pour into a large bowl.
7. Season with salt, pepper and Tabasco to taste.
8. Place in the refrigerator and chill for at least 1 hour or overnight.
9. Chop the topping vegetables and store in the refrigerator until ready to serve.
10. To serve-ladle each serving into a small bowl.
11. Top each with the variety of chopped vegetables.

extra virgin olive oil, garlic, tomatoes, yellow bell pepper, yellow onion, cucumber, white wine vinegar, bread, salt, ground pepper, tabasco sauce, grape tomatoes, yellow bell pepper, cucumber, scallion

Taken from www.food.com/recipe/chilly-gazpacho-soup-hellip-delicious-for-the-hot-days-of-summer-434852 (may not work)