Gazpacho Soup

Recipe Description

Recipe Ingredients

2 lbs. Tomatoes, peeled
1 large cucumber, pared & halved
1 medium onion, peeled & halved
1 medium green pepper, quartered and seeded
1 pimento, drained
3 cups tomato juice
¼ cup olive or salad oil
1/3 cup red wine vinegar
¼ teaspoon Tabasco
1 ½ teaspoons salt
1/8 teaspoon pepper
¼ cup chopped chives
2 cloves garlic

Instructions

In blender, combine ½ tomatoes, half the cucumber, half the onion, ¼ green pepper, the pimento and ½ cup tomato juice. Blend, covered, at high speed for 30 seconds to puree the vegetables. In a large bowl mix the pureed vegetable with remaining tomato juice, oil, vinegar and spices. Refrigerate at least 2 hours until well chilled. Chop remaining tomato, cucumber, onion and green pepper and arrange on serving dish, keeping each vegetable separated. Sauté ½ cup croutons in small amount of oil until brown. Serve with vegetables as accompaniments to soup. Add crushed garlic and chopped chives to chilled soup before serving.