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1 clove garlic 1 med. onion 6 fresh tomatoes, peeled 1 green pepper, seeded 1 cucumber, peeled & seeded 1/2 tsp. salt 1/2 tsp. pepper 2 tbsp. wine vinegar 2 tbsp. olive oil Dash of hot pepper sauce or pinch of cayenne Put all ingredients in a blender and give it a whirl until all is liquified. Chill for several hours and serve with additional of any or all of the vegetables chopped and/or croutons for garnish. Hint: This gazpacho works best when the tomatoes are at the peak of the season but if you have a craving for this wonderful cold soup earlier in the year, use 3 fresh tomatoes an...