Traditional Gazpacho For Summer

• 2 garlic cloves, chopped
• 6 large tomatoes
• 1 large onion
• 1 green pepper
• 2 small cucumbers
• ½ cup olive oil
• 1/3 cup lemon juice
• 3 cups tomato juice
• Salt
• Cayenne pepper

Directions

• Peel the tomatoes and blend with the garlic in a blender.
• Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
• Chill.
• Chop remaining vegetables and put in separate serving dishes in the refrigerator.
• Put tomato juice in refrigerator.
• Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
• Add to blender mixture.
• Ladle into soup dishes.
• Pass chopped vegetables and a dish of croutons as garnish.