Dianne's Summer Favourite Gazpacho Recipe

GAZPACHO GRANDE (from Jane Brody’s “Good Food Cook Book”)

This is a fabulous recipe - a healthy way to enjoy the bounty of summer’s fresh produce.

Lots of chopping, but no cooking!!

1 large cucumber, peeled, halved lengthwise

and cored to remove seeds, divided

2 large tomatoes, peeled, cored and seeded,

divided

1 green pepper, halved and seeded, divided

1 medium onion, peeled, halved and seeded, divided

1 pimiento

3 cups tomato juice, divided

1/3 cup red wine vinegar

1 tablespoon olive oil

¼ teaspoon hot pepper sauce (Tabasco)

¼ teaspoon salt, if desired (be gentle)

1/8 teaspoon freshly ground black pepper or more, to taste

3 to 4 cloves garlic, finely minced or crushed

Croutons for garnish (optional)

In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice. Puree the ingredients at high speed.

Chop the remaining cucumber, tomato, green pepper, and onion. Place the vegetables in a bowl, cover it, and refrigerate it until serving time.

Pour the puree into a large serving bowl or tureen, and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper, and garlic. Refrigerate the gazpacho, covered, for at least 2 hours.

Just before serving the soup, add the reserved chopped vegetables to the puree mixture. Check the seasonings. Serve the gazpacho with croutons, if desired.

!!ENJOY!!!