Gazpacho - cooking recipe

Ingredients

4 large ripe tomatoes
1 small red onion
2 cucumbers, peeled
1 clove garlic, crushed
1 (2 oz.) jar pimiento
2 Tbsp. wine vinegar
1 c. chicken stock
1/2 c. dry white wine
1 Tbsp. olive oil
salt, pepper and Tabasco sauce to taste

Preparation

Chop the first 6 ingredients coarsely and run through the blender until finely chopped.
Do not blend until smooth, leave little pieces.
Add the last 4 ingredients and blend again.
Serve very cold, topped with croutons, if desired.
Contains only approximately 75 calories per serving without croutons.