Gazpacho

 

 

3
ripe tomatoes, peeled
3
stalks celery
2
green peppers
1/2
cup chopped cilantro
2
cucumbers
1
large onion
1
clove garlic
1
(46-ounce) can tomato juice
1
teaspoon hot pepper sauce
1
teaspoon sugar
1
tablespoon red wine vinegar
1
tablespoon olive oil
Juice of one lemon
Salt, pepper
Cucumber slices

 

 

Finely chop tomatoes, celery, green peppers, cilantro, 2 cucumbers, onion and garlic.  Add tomato juice, hot pepper sauce, sugar, lemon juice, vinegar, olive oil and salt and pepper to taste. 

Serve garnished with cucumber slices. 

 

Makes 6 to 8 servings.