Gazpacho - cooking recipe

Ingredients

3 c. crushed tomatoes (fresh or canned)
1 stalk celery, cut in 2-inch pieces
1 1/2 c. peeled, seeded and chopped cucumber
1/4 c. chopped green pepper
1/2 c. chopped onion
2 tsp. olive oil
2 Tbsp. wine vinegar
1 clove garlic, chopped
1/4 tsp. Tabasco
salt and pepper to taste

Preparation

In covered blender, blend half of the ingredients until smooth; transfer to bowl.
Blend remaining ingredients; transfer to bowl.
Cover and refrigerate until serving time, at least 6 hours.
Ladle into chilled bowls.