Gazpacho Soup

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1 large can tomato juice
2 cucumbers
4 medium sized tomatoes
1 large onion, coarsely chopped
2 green peppers, de-ribbed and seeded
2 tsp. chopped garlic
1/4 c. red wine vinegar
1/2 tsp. salt
4 tblsp. olive oil
2 pieces coarsely crumbled French or Italian bread trimmed of crust—to thicken the soup (optional)
Diced celery (optional)

In a deep bowl, combine one chopped cucumber, two tomatoes, the onion, 1 green pepper, garlic, and crumbled bread. Mix thoroughly.

Stir in the tomato juice, vinegar, and salt.

Blend in a blender, two cups at a time. Pour the puree into a large bowl and beat in the olive oil.

Dice the remaining cucumber, tomatoes, green pepper, and optional celery and add to the soup.

Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours (it can also be made a few days ahead). Serve chilled.

[If you like a spicier soup, add Tabasco sauce to taste. You can also add leftover salad—with an oil and vinegar dressing—to the blender mixture.]

Source: Doris