28oz. can whole tomatoes

1 cucumber, peeled and diced

1 green pepper, diced

1 medium onion, diced

1 cup croutons

2 tablespoons dry white wine

2 tablespoons olive or vegetable oil

1 tablespoon ground cumin

1 tablespoon vinegar

1/2 teaspoon salt

1/2 teaspoon white pepper

fresh herbs to taste

Place the tomatoes, one-half of the cucumber, one-half of the onion, one-half of the green pepper, and one-half of the croutons into blender. Reserve the remaining vegetables and croutons and refrigerate. Add remaining ingredients to blender. Puree contents until smooth. Refrigerate for at least one hour.

Serve cold gazpacho in bowls, adding reserved diced vegetables and croutons to the soup.

Notebook...

I like to add fresh oregano, basil, and rosemary to the mixture before turning on the blender.

A delicious and refreshing dish. Excellent when served with grilled white fish or cold sandwiches.