Cold Gazpacho - cooking recipe

Ingredients

1 lb. ripe tomatoes
1 green pepper
1 cucumber
1 medium onion
1 crushed garlic clove
1 egg
2 Tbsp. wine vinegar or lemon juice
4 Tbsp. olive oil
1 c. tomato juice
salt and pepper to taste

Preparation

Skin tomatoes by plunging them into boiling water. Leave for 1 to 2 minutes.
Then plunge them into cold water and peel off skins.
Then place tomatoes in blender.
Remove seeds from pepper. Chop and add to tomatoes.
Peel and chop cucumber and onion.
Add with the garlic and egg to the ingredients in the blender. Measure remaining ingredients into blender.
Cover and liquidize thoroughly.
Add cold water to thin.
Pour soup into bowl.
Serve immediately.
Takes 20 minutes to make.
Good source of Vitamin A and C.