Gazpacho (Better Home & Gardens)

6 large tomatoes (2 ½ pounds)

2 cups tomato juice

1 medium cucumber, seeded and chopped (1 ¼ cup)

1 medium onion, finely chopped (½ cup)

1 small green pepper, finely chopped (½ cup)

1 small clove garlic, minced

¼ cup olive oil or cooking oil

2 tablespoons vinegar

Few drops bottled hot pepper sauce

Croutons or toasted bread cubes

Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immerse in cold water. Slip skins off; core and coarsely chop tomatoes (measure about 6 cups)

In a large mixing bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, hot pepper sauce, 1 teaspoon salt, and ⅛ teaspoon pepper. Cover and chill. If desired, add croutons or toasted bread cubes.

Sharon's notes: It is not necessary to finely chop the veggies. A coarse chop is fine. Elaine puts diced avocado and cooked cold shrimp in hers. We tried it and it makes a whole meal. I am sure tofu could be used also as it absorbs whatever flavors are around it. I also omit the croutons. I skip the part about blanching and skinning the tomatoes. I just chop the whole tomatoes. I use only a tablespoon of oil. Sharon's notes: It is not necessary to finely chop the veggies. A coarse chop is fine. Elaine puts diced avocado and cooked cold shrimp in hers. We tried it and it makes a whole meal. I am sure tofu could be used also as it absorbs whatever flavors are around it. I also omit the croutons. I skip the part about blanching and skinning the tomatoes. I just chop the whole tomatoes. I use only a tablespoon of oil.

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