Gazpacho - cooking recipe

Ingredients

6 ripe tomatoes, peeled and seeded
2 cucumbers, peeled, seeded and divided
4 1/2 c. ice water
2 medium bell peppers, seeded and chopped
2 cloves garlic, peeled
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 ground red pepper
salt and pepper
croutons

Preparation

Dice 2 tomatoes and 1/2 of a cucumber.\tCover and refrigerate until serving time.
In a blender or food processor, place 2 1/2 cups of ice water, 4 tomatoes, 1 1/2 cucumbers, green peppers, onion and garlic.
Run until finely chopped.
Add olive oil and mix well.
Pour into large bowl.
Add remaining 2 cups ice water.