Gazpacho(Cold Tomato Soup) - cooking recipe

Ingredients

1 can Campbell's beef consomme
2 cans whole tomatoes (14 oz.)
3 small cans (6 oz.) tomato sauce
1 small can sliced olives
1 green bell pepper, diced
2 large tomatoes, peeled and chopped
1 medium onion, diced
2 to 3 garlic cloves, diced
1 cucumber, seeded and diced
1/2 c. olive oil
3 to 5 Tbsp. vinegar or lemon juice
1 Tbsp. each: chervil, basil, tarragon and parsley
1 1/2 tsp. salt
cracked or fresh ground pepper to taste

Preparation

Puree canned tomatoes in blender.
To peel whole, fresh tomatoes, drop whole tomatoes in boiling water for 15 to 20 seconds, then chop.
Add all ingredients together in a large bowl with the vinegar (start with 3 tablespoons); add more vinegar, only if you want the soup to be more tart.