Gazpacho - cooking recipe

Ingredients

1 large cucumber, peeled, halved lengthwise and seeds removed
2 large tomatoes, peeled, cored and seeded
1 green pepper, halved and seeded
1 medium onion, peeled and halved
1 whole pimento pepper
3 c. tomato juice
1/3 c. red wine vinegar
1/4 tsp. Tabasco sauce
salt and pepper to taste
1 Tbsp. olive oil
3 to 4 cloves garlic, minced or crushed

Preparation

In a blender, combine half the cucumber, one tomato, half the green pepper, half the onion, the whole pimento and 1 cup tomato juice.
Puree at high speed.
Set aside.
Chop the remaining cucumber, tomato, green pepper and onion.
Place in a bowl; cover and refrigerate until serving time.
Pour the puree into a large serving bowl and add 2 cups tomato juice, vinegar, oil, Tabasco sauce, salt, pepper and garlic.
Refrigerate at least 2 hours. Just before serving, add reserved chopped vegetables to the pureed mixture.