Gazpacho - cooking recipe

Ingredients

6 large tomatoes
2 c. tomato juice
1 large cucumber
1 medium onion
1 bell pepper
2 Tbsp. white wine
1/4 c. olive oil or vegetable oil
2 Tbsp. vinegar
1 clove garlic
dash of Tabasco sauce

Preparation

Plunge tomatoes into boiling water for 30 seconds to loosen skins, then dip into cold water.
Remove skins, core and chop tomatoes.
In a large bowl, combine tomatoes, tomato juice, chopped, seeded cucumber, finely diced onion and green pepper, pressed garlic, oil, vinegar, wine and Tabasco.
Stir.
Cover and chill 1 hour before serving.
Salt and pepper to taste.