Gazpacho - cooking recipe

Ingredients

2 large tomatoes
1 large cucumber, pared and halved
1 medium onion, peeled and halved
1 pimento, drained
1/2 c. canned tomato juice
1/3 c. olive or vegetable oil
1/3 c. red wine vinegar
1/4 tsp. coarse ground pepper
1 1/2 tsp. salt
1/8 tsp. coarse ground pepper
2 garlic cloves, split
1/2 c. croutons
1/4 c. chives

Preparation

In
blender, combine 1 tomato, 1/4 onion, 1/4 cucumber, 1/4 green
pepper,
pimento
and 1/2 cup tomato juice.\tBlend covered at high speed for 30 seconds to puree the vegetables. In
a
large bowl, mix pureed vegetables with remaining tomato juice,
1/4
cup oil, the vinegar, hot pepper seasoning, salt and\tpepper. Refrigerate
until\twell
chilled
(2
hours). Meanwhile,
use garlic
and
remaining
oil to saute croutons until
brown;
set aside.
Chop remaining vegetables and place in separate bowls. Serve as accompaniment with chilled soup.