Gazpacho

By lbaughan

Soup

Ingredients

• Accompaniments:
• SOUPS -and SAUCES •
• Soups
• Gazpacho
• 1 large tomato, peeled
• 1 large cucumber, peeled and
• halved
• 1/2 med. onion, peeled
• 1/4 green pepper (optional)
• 2 (14-oz.) cans tomato juice
• 1/4 cup salad oil
• 1/3 cup red wine vinegar
• 1/4 tsp. Tabasco
• 1 1/2 tsp. salt
• 1/8 tsp. coarse ground black
• pepper
• 1/2 cucumber, chopped
• 1/2 med. onion, chopped
• 1 avocado, chopped
• 3/4 cup green pepper
• (optional)
• Yields: 6 servings

Preparation

Step 1

In electric blender, combine tomato, half
of the cucumber, the onion, green pepper
and 112 cup tomato juice. Blend at
high speed 30 seconds, to puree. In
large bowl or pitcher, mix the pureed
vegetables with remaining juice, oil,
vinegar, Tabasco, salt and pepper. Cover
and refrigerate until well chilled-2
hours. Meanwhile, chop separately the
half cucumber, onion, avocado, and if
desired, green pepper. Put in separate
bowls and serve as accompaniments.
Serve in chilled bowls.