Gazpacho II

A delicious cold soup, perfect for spring and summer!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 167 Calories

Ingredients

• 1 ½ teaspoons salt
• ⅛ teaspoon ground black pepper
• ⅓ cup olive oil
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 cloves garlic, minced
• ¼ teaspoon hot pepper sauce
• ⅓ cup red wine vinegar
• 2 Roma (plum) tomatoes, quartered
• ¼ cup chopped fresh chives
• 1 large cucumber, peeled and halved
• 1 onion, peeled and halved
• 1 cup green bell pepper, diced
• 2 (12 fluid ounce) cans tomato juice
• ½ cup croutons

Recipe Instructions

Step 1

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

Step 2

In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

Step 3

Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

Step 4

Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.