Some people consider gazpacho a cold soup while others consider it a liquid
salad. It's actually both. I had my first taste of it in a New York City restaurant.
I liked it so much that I decided to try to make it myself. The best part about
this recipe is that it's so easy. Just let the blender do all the work.

gazpacho xxxx serves 6
x
4 large tomatoes 1 tsp ground cumin
1 cucumber cup olive oil
1 green pepper cup red wine vinegar
1 large onion 1 tsp Creole seasoning
3 garlic cloves 1 tsp chili powder
1 cup tomato juice garnishes as desired
x
Slit tomatoes with sharp knife and submerge them into pan of boiling water for 1 minute. Remove, cool
slightly, peel them and cut into quarters. They should peel easily. If not, put back into water for another
minute. Peel cucumber (if it's fresh, there is no need to peel) and cut into quarters. Remove insides of
green pepper and quarter. Peel onion and garlic and quarter them. Put half of vegetables into blender
with half the tomato juice. Puree for thirty seconds and pour into large pitcher. Repeat with remainder
of vegetables. Add remaining ingredients and stir. Refrigerate overnight. Ladle into bowls and add any
or all of the following as garnishes: chopped cucumber, chopped green pepper, chopped onion and croutons.