Gazpacho(Cold Vegetable Soup) - cooking recipe

Ingredients

1 large onion
1 medium pepper, any color
1 medium cucumber
4 large cloves garlic
8 whole canned tomatoes drained (about 1/2 of a 2 lb. can)
1 quart tomato juice
1/4 c. olive oil
1/4 c. red wine vinegar
Tabasco sauce to taste
Freshly ground pepper to taste
1 1/2 tsp. salt
1/4 c. chopped fresh Italian parsley and croutons for garnish

Preparation

Finely chop, but do not mince, the onion.
Set aside. Coarsely chop the pepper, cucumber and garlic. Put half the pepper, cucumber, garlic and tomatoes in a blender.
Add half the tomato juice, olive
oil, and vinegar.
Blend just until the vegetables are medium chopped, but thoroughly blended.
They should be neither too chunky, nor pureed.
Transfer the vegetables to a large bowl.
Place the remaining half of the pepper, cucumber, garlic, and tomatoes in the blender.
Add the remaining tomato juice, olive oil and vinegar, and blend as before. Add to the bowl with the first half.
Stir in the reserved chopped onion, Tabasco, black pepper, and salt.
Chill until ready to serve. When ready to serve, sprinkle each serving with chopped parsley and pass the croutons.
Yield 8 servings.