Gazpacho - cooking recipe

Ingredients

1 clove garlic
6 large, fresh tomatoes, peeled
2 cucumbers, peeled and seeded
1/2 medium onion, chopped
1/3 c. olive oil
dash of Tabasco sauce
3 Tbsp. red wine vinegar
juice of 1 lemon
1/3 green pepper, chopped fine
salt and freshly ground pepper
6 thin lemon slices
3 Tbsp. chopped parsley

Preparation

Cut garlic clove in half and rub the interior of blender jar with cut sides.
Chop the tomatoes and 1 cucumber and put them and the onion in the blender jar.
Blend 1/2 minute.
Add oil, Tabasco, lemon juice and vinegar.
Whirl at high speed for 1 minute.
Chill thoroughly.
Before serving, dice the remaining cucumber and stir it and the green pepper into the soup.
Season with salt and pepper to taste.
Place an ice cube in each soup bowl.
Pour the soup over the ice and garnish with one lemon slice and a sprinkling of parsley.
Serves 6.