Gazpacho (Recipe)

Ingredients

6 medium tomatoes

1 medium cucumber, peeled, seeded and chopped

1 medium onion, finely chopped

1 medium green sweet pepper, finely chopped

1 clove garlic, minced

1 1/2 cups tomato juice

1/4 cup olive oil

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

Few drops of bottled hot pepper sauce

Croutons

Steps

1. Bring a medium saucepan of water to a boil.  Carefully plunge the tomatoes into the boiling water for 30 seconds to loosen the skins.

2. Immerse the tomatoes in cold water to cool quickly.  Remove the skins.

3. Coarsely chop the tomatoes and place them in a large bowl.  Add the cucumber, onion, green pepper and garlic.  Stir in the tomato juice, olive oil, vinegar, salt, pepper and hot pepper sauce.

4. Cover the gazpacho and chill it at least 4 hours.  Serve cold and sprinkle with croutons.

Tips:

For a zippier soup, substitute spicy tomato juice for the plain tomato juice.

Look for plump, well-shaped fresh tomatoes that are firm textured and bright colored for the variety.  Avoid bruised, cracked or soft tomatoes.  If fresh tomatoes need to ripen, store them at room temperature in a brown paper bag or in a fruit ripening bowl with other fruits.  Don't stand them in the sun to ripen, or they will become mushy.  When ripe, tomatoes will yield slightly to gentle pressure.

From : America's Best-Loved Community Recipes