Gazpacho

2 cups diced cucumber

2 cups diced red bell pepper

2 cups diced tomato

cup diced onion

2 cups tomato juice

cup red wine vinegar

13 cup extra-virgin olive oil

2 dashes Tasbasco Sauce

Salt and pepper to taste

Croutons for garnish

Place all the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss. Transfer half the mixture to the food processor and puree the contents. Puree the rest of the mixture and combine both together. Refrigerate 4 to 6 hours before serving. Serve in bowls, adding croutons to garnish.

Yield: 8 servings

Source: Sue Weinberg