Gazpacho - cooking recipe

Ingredients

1/2 c. olive oil
4 Tbsp. lemon juice
6 c. tomato juice
2 c. beef broth
1/2 c. finely minced onion
2 tomatoes, peeled and cubed
2 cucumbers, diced
croutons
1/4 tsp. Tabasco
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 green peppers, finely chopped
2 c. finely minced celery

Preparation

Beat together the oil and lemon juice.
Stir in the tomato juice, broth, onion, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning.
The mixture should be well seasoned.
(It may require more salt or Tabasco, depending on individual taste.) Chill the soup at least 3 hours.
Pour into a tureen.
Serve the green peppers, cucumbers and croutons separately to be passed and added to each serving.
The soup will keep several days in the refrigerator.
Makes 8 to 10 servings.