Gazpacho - cooking recipe

Ingredients

6 small red ripe summer tomatoes, cut into small pieces, seeds removed
1/2 medium size green pepper, cut into small pieces
1 small cucumber, peeled and cut into small pieces
1 clove garlic, finely chopped
1/2 c. tomato juice, chilled
1/2 tsp. salt
freshly ground pepper
2 Tbsp. lemon juice
6 Tbsp. salad oil
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped fresh basil or 1/2 tsp. dried basil
1/2 c. cold chicken broth

Preparation

Place the tomatoes, green pepper, cucumber and scallions in a bowl.
Make a dressing by combining the garlic, salt, pepper, lemon juice and oil in another bowl.
Add the parsley and basil and pour over the vegetables.
Chill for 2 hours.
Add the chicken broth and tomato juice just before serving.
Makes 6 servings.