Gazpacho

By Nilson

Ingredients

• 2 large tomatoes peeled (1 3/4 pound)
• 1 large cucumber
• 1 medium onion
• 1 medium green pepper
• 1 jar pimento, drained
• 2 cans (12 ounce)
• tomato juice
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon Tabasco
• 1 1/2 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 2 cloves garlic split
• Croutons

Preparation

Step 1

In electric blender combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimento and 1/2 cup tomato juice. Blend covered at high speed 30 seconds to puree the vegetables. In large bowl mix pureed vegetables with the remaining tomato juice, 1/4 cup olive oil, vinegar, Tabasco, salt and pepper. Refrigerate mixture covered until well chilled, 2 hours. Refrigerate serving bowls.

Chop separately remaining tomato, cucumber, onion and pepper. Place in separate bowls of croutons and chopped chives, serve as accompaniment. Serve in chilled bowls.