Title: Quick gazpacho
 Categories: Soups
      Yield: 4 servings
 
      7 md Tomatoes (about 1 3/4 lb)
      3 sl Italian bread (3/4-inch
           -thick)
      1 md Garlic clove
      2 tb Red wine vinegar
    1/3 c  Olive oil
      4 c  Tomato juice, chilled
      2 c  Canned beef broth, chilled
      2 tb Fresh basil leaves, minced
           -(or 2 tsp dried)
      1 lg Green bell pepper
      1 md Onion
      1 md Cucumber
      2 ts Worchestershire sauce
    1/2 ts Hot rep pepper sauce
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
 
  PREPARATION:  Core and seed the tomatoes.  Tear the bread into small
  pieces.  Peel the garlic and put into the workbowl of a food processor
  along with the tomatoes and bread.  Pulse three times until blended.
  With the motor running, pour the vinegar and oil through the feed
  tube and process until smoothly pureed.  Mix the tomato puree, tomato
  juice, beef broth, and basil together in a large bowl and refrigerate
  until chilled. Stem, quarter, and seed the bell pepper.  Peel and
  quarter the onion. Peel and halve cucumber lengthwise, remove the
  seeds with a spoon, and cut pieces in half.  Place all the vegetables
  in the food processor and pulse until coarsely chopped.  Stir the
  vegetables, Worchestershire sauce, hot red pepper sauce, salt and
  pepper into the soup. Served chilled.
  
  Makes 4 servings.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.