Gazpacho

Directions

1. 1
   In
2. 2
   blender, combine 1 tomato, 1/4 onion, 1/4 cucumber, 1/4 green
3. 3
   pepper,
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   pimento
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   and 1/2 cup tomato juice. Blend covered at high speed for 30 seconds to puree the vegetables. In
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   a
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   large bowl, mix pureed vegetables with remaining tomato juice,
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   1/4
9. 9
   cup oil, the vinegar, hot pepper seasoning, salt and pepper. Refrigerate
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    until well
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    chilled
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    (2
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    hours). Meanwhile,
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    use garlic
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    and
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    remaining
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    oil to saute croutons until
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    brown;
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    set aside.
20. 20
    Chop remaining vegetables and place in separate bowls. Serve as accompaniment with chilled soup.