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Tina's Gazpacho

Tina's Gazpacho image
Elspeth Cahill Swope
Parent ID

1 clove garlic, cut Dash of Tabasco
6 lg. ripe tomatoes, peeled, and seeded and finely chopped
1 1/2 c. cucumbers, peeled and diced
1/2 c. red or green peppers, minced
2 c. fresh tomato juice
1/3 c. olive oil
1/2 c. onion, minced
3 T. lemon juice

Rub a large glass bowl with the cut garlic. Put in the tomatoes, peppers, onion and cucumbers. Pour the remaining ingredients over the vegetables. stir. Chill overnight or at least three hours in refrigerator. Makes 8 servings. Serve in individual chilled glass bowls; croutons to sprinkle on top are optional. No cooking involved!

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