Gazpacho - cooking recipe

Ingredients

2 large tomatoes, peeled
1 large cucumber
1 medium onion
1 medium bell pepper
1 can pimento, drained
2 (12 oz.) cans tomato juice
1/3 c. vegetable oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco sauce
1/8 tsp. pepper

Preparation

In a blender, puree 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 bell pepper, pimento and 1/2 cup tomato juice.
Add remaining tomato juice, oil, pepper, Tabasco and vinegar.
Stir.
Cover and refrigerate 2 hours.
Chop remaining tomato, cucumber, onion and bell pepper.
Add before serving.
May be frozen.