Gazpacho(From Jane Brody - Good Food Gourmet) - cooking recipe

Ingredients

1 large cucumber, peeled, seeded and cut into 1-inch pieces
1 large sweet green pepper, cored, seeded and cut into 1-inch pieces
1 large sweet red pepper, cored, seeded and cut into 1-inch pieces
1 large celery stalk, cut into 1-inch pieces
1 large carrot, peeled and cut into 1-inch pieces
1 medium onion, peeled and cut into 1-inch pieces
4 c. tomato juice
1/4 c. tomato paste
1/4 c. red wine vinegar
1 tsp. oregano
salt to taste (optional)
freshly ground black pepper to taste
dash or more hot pepper sauce (Tabasco)

Preparation

Put the cucumber, green pepper, red pepper, celery, carrot and onion in the bowl of a food processor and chop them.
Do not drain the liquid.
In a large serving bowl, combine the tomato juice with the remaining ingredients.
Mix in the chopped vegetables and their juices.
Chill the gazpacho for at least 1 hour before serving it. Yields 8 to 10 servings.