1/2 lb. Tomatoes (about 2 or 3 medium)
1 cup Onions, chopped
1 Medium Cucumber, peeled and chopped
1 Medium Bell Pepper, seeds removed
5 ounce Pimiento
14-oz. can Tomato Juice
1 clove Garlic
2 teaspoon Olive Oil
2 or 3 Slices of Bread, cubed
1 tablespoon Red Wine Vinegar
1 teaspoon Tobasco Sauce
1 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
3 tablespoon Chives, chopped
Serves 8
In an electric blender or food processor, combine half each of the tomatoes, onions, cucumber, bell pepper, and pimiento with enough of the tomato juice to facilitate blending. Blend covered at high speed for at least 30 seconds to thoroughly puree the raw vegetables.
In a large mixing bowl, combine the pureed vegetables with the remaining tomato juice and chill for at least 2 hours. You may also elect to chill the serving bowls at this time.
Meanwhile, rub the interior of a skillet with the clove of garlic, and add the olive oil. In the skillet, sauté the bread cubes over medium heat until golden brown. Set aside until serving time.
Chop the remaining tomatoes, onions, cucumber, bell pepper, and pimiento, and combine in a small mixing bowl while adding the red wine vinegar, Tobasco sauce, salt, and pepper.
Thoroughly combine all ingredients and marinate at room temperature until serving time; or refrigerate if you won’t be serving the gazpacho within an hour.
To serve, place equal portions of the gazpacho in the chilled soup bowls. Add about 2 tablespoons of the marinated vegetable mixture to the center of each serving. Sprinkle with the chopped chives, and garnish with a few of the toasted bread cubes.