Gazpacho (cold tomato soup)

This recipe is modified from the cookbook “A Midwest Gardener’s Cookbook” by Marian Towne.  The recipe can be altered to suite your taste or depending on what vegetables you actually have on hand.

1 large cucumber (peeled and seeded if very mature)
1 medium sweet onion
1-2 cloves garlic, chopped (optional)
1 hot pepper, such as jalapeño, with seeds removed
6 large ripe tomatoes
1 TBS olive oil
1/2 tsp salt

Blend together all ingredients for 2 or 3 minutes, making sure that the garlic and pepper, especially, are well blended.  Chill in refrigerator.  Serve over several ice cubes (optional) in a bowl and garnish with crisp, seasoned croutons (also optional).

Serves 6

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