Recipe - Lous Gazpacho

2 md Cucumbers; peeled and
chopped
5 md Tomatoes; peeled and chopped
1 md Green bell pepper; deribbed,
seeded, & chopped
2 teaspoon Garlic; finely chopped
1 lg Onion; peeled and chopped
4 cup Tomato juice
One fourth cup Red wine vinegar
3 teaspoon Salt
White pepper
4 tablespoon Olive oil
2 ds Tabasco sauce; to taste

Reserve some chopped onions, cucumbers, and green peppers for garnish. Put
all ingredients in blender (may have to do part at a time). Blend to a
puree. Serve cold with croutons and chopped onions, cucumbers, and green
peppers. This is a lot of gazpacho. Probably should scale down unless
making for a crowd. Entered 10/16/94

Recipe by: Lou Parris

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lou Parris
lbparris@earthlink.net on Nov 04, 1997