GAZPACHO

• 2 pounds tomatoes, peeled, seeded, and diced

• 1 cup minced onions

• 2 garlic cloves, minced

• 1/2-cup cucumber, peeled, seeded, and finely diced

• 1/4 cup pitted black olives, thinly sliced

• 4 drops Tabasco

• 1-tablespoon paprika

• 2 tablespoons vegetable oil

• 1/8-teaspoon sugar

• 3 tablespoons red wine vinegar

• 1/2-cup tomato juice

• 1/2 cup dry red wine

• 2/3-cup celery, stringed and finely diced

• 1/3 cup red bell pepper finely diced (or pimento)

• 1/3 cup green bell pepper, diced

• 1-teaspoon salt

• 1/2-teaspoon black pepper

Combine ingredients and mix well. Add more tomato juice if a thin­ner soup is desired. Gazpacho is great when garnished with one or more of the following: chopped hard boiled eggs, croutons, parme­san cheese, fresh snipped chives, and green onions, or additional chopped black olives and chopped celery leaves. Serves 8.