Tangy Tomato Gazpacho
|Tomatoes||12 Ounce, skinned (350 Gram)|
|Cucumber||1 Small, skinned|
|Garlic||1 Clove (5 gm), peeled|
|Tomato juice||10 Fluid Ounce (300 Milliliter)|
|Cooking oil||2 Fluid Ounce (50 Milliliter)|
|Vinegar||1 Fluid Ounce (25 Milliliter)|
|Tabasco sauce||4 Drop|
Roughly chop all the vegetables and reserve about one quarter for garnish.
Put the remaining vegetables with the garlic in an electric blender.
Add the tomato juice, oil, vinegar, salt and pepper to taste and Tabasco sauce and blend to a puree.
Blend the reserved vegetables for a few seconds only and add to the soup.