Karen Gottlieb 

1 Large CUCUMBER, peeled, halved lengthwise, cored, seeded and divided

2  large TOMATOES, seeded, chopped and divided

1 GREEN PEPPER, halved and seeded, divided

1 RED PEPPER, halved and seeded, divided

1 small-medium ONION,  peeled, chopped

3-4  GARLIC CLOVES, chopped

3 Cups TOMATO JUICE

1/3 Cup RED WINE VINEGAR

1-2 Tbsp. OLIVE OIL

1/4 tsp. TABASCO SAUCE

1/4 tsp.  salt

1/4 tsp. pepper

optional-  1/2 tsp cumin

    1 Tbsp. worchester sauce

    1 Cup Chicken or Vegetable broth

CROUTONS,  ADVOCADO,  SCALLIONS,  CILANTRO for garnish

 

1) In a blender combine half of cucumber, 1 tomato, half of green and red  peppers, onion,  garlic and 1 Cup tomato juice.  Puree.

 

2) Pour puree into large bowl.  Add remaining tomato juice, vinegar, olive oil, tabasco, salt, pepper, (cumin, chicken broth and worchester sauce).  Refrigerate for at least 2 hours.

 

3) Chop remaining cucumber, red and green peppers and scallions.  Refrigerate until serving.

 

4)Just before serving chop tomato and advocado.  Put  all chopped veggies and croutons in  separate bowls.  Let everyone garnish their own gazpacho.