Gazpacho Soup - cooking recipe

Ingredients

2 lb. tomatoes
1 onion (large)
3 Tbsp. lemon juice
4 oz. pimentos
2 Tbsp. oil (olive or peanut)
2 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Preparation

Small salad tomatoes are preferred.
Wash, peel onion. Preparation may be two step but blending of all ingredients should be done in an electric blender.
Step 1 is to coarsely chop onion and tomatoes.
To use a large capacity food processor, slab slice the onion with an 8 mm slicing blade.
Switch to the metal chopping blade.
Chop onion 1 to 2 minutes.
With blade running, add each tomato through the chute.
Transfer the mixture to a blender.
Add remaining ingredients.
Blend thoroughly.
Refrigerate at least 4 hours.
Serve cold.
Accompany with chopped cucumbers, chopped olives, seasoned croutons, etc.