1 clove garlic
1 med. onion
6 fresh tomatoes, peeled
1 green pepper, seeded
1 cucumber, peeled & seeded
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. wine vinegar
2 tbsp. olive oil
Dash of hot pepper sauce or pinch of cayenne

Put all ingredients in a blender and give it a whirl until all is liquified. Chill for several hours and serve with additional of any or all of the vegetables chopped and/or croutons for garnish.

Hint: This gazpacho works best when the tomatoes are at the peak of the season but if you have a craving for this wonderful cold soup earlier in the year, use 3 fresh tomatoes and a 15 ounce can of stewed tomatoes.