Gazpacho - cooking recipe

Ingredients

2 large cucumbers, peeled and seeded
10 to 12 medium tomatoes, peeled and seeded
1 (4 oz.) jar red pimientos
4 tsp. white vinegar
juice of 4 lemons
2 cloves minced garlic
1/2 tsp. Worcestershire sauce
1 tsp. sugar

Preparation

Place all ingredients in blender on high speed.
Add 4 tablespoons olive oil and blend 5 minutes.
Add, do not blend 2 teaspoons chopped chives.
Chill thoroughly.
Serve with garlic croutons or diced green pepper or diced black olives or diced cucumber as garnish.