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Gazpacho
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4 tomatoes, quartered
1/2 sm. onion, sliced
1/2 green pepper, seeded, sliced
1/2 cucumber, sliced
4 sprigs parsley
1 clove garlic
1 tsp. instant beef bouillon
1 tsp. salt (opt.)
1/4 tsp. pepper
2 tbsp. canola (Puritan) oil
2 tbsp. vinegar
3/4 c. cold water
2 ice cubes
Put all ingredients in blender. Cover. Blend 15 seconds or until all ingredients pass through blades. Do not over blend. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped. Makes six servings. Serve cold.
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