Gazpacho

Serves 8 

1 clove garlic 

1 medium onion, sliced 

1 cucumber, sliced 

3 tomatoes, peeled 

1 green pepper, sliced and seeded 

1/8 tsp. salt 

1/8 tsp. cayenne pepper 

1/4 c. vinegar 

1/4 c. olive oil 

3/4 c. tomato juice 

Garnishes 

1 c. bread cubes 

1 clove garlic, minced 

2 T. olive oil 

1 cucumber, diced 

1 medium onion, chopped 

1 green pepper, chopped 

1 hard-boiled egg, chopped 

Purée the first five ingredients in a blender or food processor. Stir in salt, cayenne pepper, vinegar, 1/4 c. olive oil, and tomato juice, and chill for 2 hours or overnight. Garnishes: Sauté bread cubes and minced garlic in 2 T. olive oil until bread cubes are browned. Garnish each bowl of soup with croutons, cucumbers, onion, green pepper, and egg just before serving, or serve garnishes in separate bowls and let diners help themselves.