Gazpacho - cooking recipe

Ingredients

2 medium cloves garlic, minced
2 Tbsp. olive oil
1/4 c. wine vinegar
3 (10 3/4 oz.) cans tomato soup
3 c. cold water
2 c. chopped cucumber
1 c. chopped green pepper
1/2 c. finely chopped onion
1 c. chopped tomato
croutons

Preparation

In small saucepan, cook garlic in olive oil.
Combine in a large bowl with soup, water and vinegar.
Chill for several hours. Add chopped vegetables just before serving.
Add croutons for garnish.
Serve cold.
Makes 6 1/2 cups.