Gazpacho - cooking recipe

Ingredients

4 c. chopped peeled tomatoes
1 1/2 c. chopped cucumber
1 1/2 c. chopped green pepper
2 cloves garlic
2 c. vegetable broth
1/2 c. lemon juice
1/4 c. olive oil
salt

Preparation

Put 1 cup broth into a blender with all the vegetables.
Work into a thick puree.
Add the remaining cup of broth, lemon juice and olive oil and salt to taste.
Let stand and chill at least 3 hours so flavors blend well.
Serve cold, garnished with Bac*Os, croutons and/or tomato and cucumber cubes.
Good with a second course of beans and rice, or as lunch with a sandwich.