Gazpacho - cooking recipe

Ingredients

4 cups tomato juice
2 cups tomato puree
2 tsp dried basil
2 cloves garlic, peeled and finely chopped
1 None onion, peeled and finely chopped
1/2 lb cucumber, diced
1/2 lb tomatoes, deseeded and diced
1/2 lb roasted red peppers (from a jar), diced
1/4 lb pitted black olives
3 tbsp olive oil

Preparation

In a bowl, mix the tomato juice, tomato puree, basil, garlic and onion. Season with salt and black pepper. Chill for 3 hours.
Stir the cucumber, tomatoes, peppers, olives and oil into the soup and serve.