Gazpacho With Cucumber
|Ripe tomatoes||5 Medium, peeled, seeded and coarsely chopped|
|Garlic||3 Clove (15 gm)|
|Bread slice||3 , crusts removed and cubed|
|Cucumber||1 , peeled, seeded and coarsely chopped|
|Green pepper||1 , seeded and coarsely chopped|
|Tomato juice||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||3 Dash (Few dashes)|
|Freshly ground black pepper||To Taste|
|Diced cucumber||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs)|
1. In batches in a food processor, combine tomatoes, garlic, bread, cucumber, green pepper, tomato juice, water, olive oil and vinegar. Process until pureed. Season with salt, pepper and hot pepper sauce.
2. Pour into container, cover and chili at least 1 hour until serving time.
3. Garnish with diced cucumber, avocado and green pepper.