Gazpacho Soup - cooking recipe

Ingredients

2 large tomatoes (1 3/4 lb.), peeled
1 large cucumber, pared and halved
1 medium onion, peeled and halved
1 medium green pepper, quartered and seeded
1 canned pimiento, drained
2 (12 oz.) cans tomato juice
1/4 c. olive or salad oil
1/8 tsp. Tabasco
1/3 c. red wine vinegar
1 1/2 tsp. salt and black pepper
1/2 c. croutons (from pkg.)
1 clove garlic, split
1/4 c. chopped chives

Preparation

In electric blender combine 1 tomato, half the cucumber, half the onion, a quarter of green pepper, the pimiento and 1/2 cup tomato juice.
Blend.
Cover and mix at high speed, 30 seconds to puree the vegetables.