Gazpacho

Gazpacho

2 Cucumbers (peeled, seeded and cut into cubes)

4 Large tomatoes (cubed)

1 Green bell pepper (chopped)

1 Red bell pepper (chopped)

1 Red onion (medium) (cubed)

2 Cloves garlic

Salt and Pepper to taste ( or use Knorr Chicken Bullion Powder as the salt)

1 cup tomato juice

1 T. parsley

¼ c. red wine vinegar

1T hot sauce or tobasco or 1 t. cayenne

Set aside 1/2 of the cubed vegetables and reserve for later. Place all other ingredients with a few cubes of ice into a blender and blend until smooth. Pour blended vegetables into a large bowl and add in the reserved cubed vegetables. Stir and taste. At this point you may want to add more salt or vinegar. Cover tightly andchill for 2 hours or more and serve with a garnish of parsley or olive oil. This cold soup goes well with crusty breads.