One green pepper
One red pepper
One whole pimento, drained
One hothouse seedless cucumber
1/4 teaspoon Tabasco (or more to taste)
24 oz. tomato juice
1 and 1/2 tsp salt
1/8 tsp black pepper
1/3 cup extra virgin olive oil
1/3 cup vinegar
2 large cloves of garlic
One cup croutons
~ In a blender, puree half of whatever quantity/type of tomatoes you're using, 1/2 of the onion, 1/4 of green pepper, the pimento, 1/2 of the cucumber and 1/2 cup tomato juice.
~ Pour into large bowl or pot with lid.
~ Add the rest of the juice, 1/4 cup olive oil, tabasco, black pepper and vinegar.
~ Mince the rest of the tomatoes and vegetables, then stir it all into the soup (or, if you're my mother, don't stir the veggies in, but keep them separate and add just before eating).
~ Rub the cloves of garlic in a frying pan.
~ Leave the garlic in the pan and lightly brown the croutons with the remaining olive oil.
~ Reserve the croutons for garnish and crush the garlic cloves into the soup.
~ Stir the gazpacho and refrigerate it at least a few hours.