Gazpacho - cooking recipe

Ingredients

1 1/2 lb. ripe tomatoes
1 medium onion, chopped
1 cucumber, peeled, seeded and chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 clove garlic, minced
24 oz. tomato juice
1 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 tsp. salt
hot pepper sauce to taste
2 Tbsp. chopped green onions

Preparation

Peel the tomatoes and quarter them; remove seeds.
In food processor or blender, combine half of the tomatoes, onion, cucumber, green and red peppers and all of the garlic and half of the tomato juice.
Process until smooth.
Process the remaining ingredients.
Add to the first mixture.
Chill at least 2 hours. Serve in chilled bowls.
May garnish with croutons.
Yields 6 cups.