Gazpacho - cooking recipe

Ingredients

2 large tomatoes, peeled (1 3/4 lb.)
1 large cucumber, pared
1 medium onion
1 medium green pepper
1 pimiento, drained
2 cans (12 oz. each) tomato juice (I use V-8)
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 tsp. liquid hot pepper seasoning
1 1/2 tsp. salt
1/8 tsp. coarsely ground pepper
2 cloves garlic, split
1/2 c. croutons
1/4 tsp. chopped chives

Preparation

In electric blender combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimiento and 1/2 cup tomato juice.
Blend, covered, on high for 30 seconds, until vegetables puree.
In a large bowl combine pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper seasoning, salt and pepper. Refrigerate, covered, for 2 hours.
Refrigerate 6 serving bowls.