Gazpacho Ii

Name: Gazpacho Ii
Ingredients: 2 Roma (plum) tomatoes, quartered; 1 large cucumber, peeled and halved; 1 onion, peeled and halved; 1 cup green bell pepper, diced; 1 (4 ounce) jar diced pimento peppers, drained; 2 (12 fluid ounce) cans tomato juice; 1/3 cup olive oil; 1/3 cup red wine vinegar; 1/4 teaspoon hot pepper sauce; 1 1/2 teaspoons salt; 1/8 teaspoon ground black pepper; 2 cloves garlic, minced; 1/2 cup croutons; 1/4 cup chopped fresh chives

14 ingredients

4 steps

Ingredients

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives

Directions

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.
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).
3

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