Gazpacho Cooler - cooking recipe

Ingredients

1 1/4 c. chopped tomatoes
3/4 c. peeled cucumbers, coarsely chopped and seeded
1/4 c. chopped sweet green pepper
2 Tbsp. chopped onion
1 clove garlic, minced
2 c. tomato juice
2 Tbsp. red wine vinegar
1/4 tsp. dried dill weed
dash of hot sauce
black pepper
alfalfa sprouts (for garnish)

Preparation

In blender, process tomatoes, cucumber, pepper, onion and garlic until smooth.
Stir in tomato juice, vinegar and dill weed. Add hot sauce and black pepper to taste.
Refrigerate at least 1 hour or until chilled.
Pour into glasses and garnish with sprouts.
Serves 6.