Gazpacho - cooking recipe

Ingredients

1 large cucumber, peeled (if waxed)
1 large green pepper
3 c. tomatoes (fresh or canned)
1/2 c. onion, chopped
1 c. water
1 c. tomato juice
5 Tbsp. olive oil
1/4 c. vinegar
salt to taste

Preparation

Chop vegetables and place in blender with remaining ingredients. Blend until pureed. Serve as it comes from blender or strain, if you wish. Garnish with sliced cucumbers, tomato wedges and chopped green pepper. Serve cold. Makes 1 1/2 quarts.