Gazpacho: The Summer Soup

Looking for a reason to go to the farmers market tomorrow?  Besides peaches and watermelon, this yummy summer soup should be reason enough.

Then again, I'm not sure I need a reason to go to the market.

Gazpacho

2 large tomatoes, peeled* and chopped
1 large cucumber, peeled and chopped
1/2 medium onion or a few shallots, minced
1/2 to whole green pepper, minced
4 oz jar pimento, optional
24 oz tomato juice
1/4 c olive oil
1/3 c red or white wine vinegar
1/4 t Tabasco
1/2 t sea salt
1/4 t pepper
celery sticks, optional as garnish
basil, chiffanaded as garnish

*To loosen tomato skin, blanch in boiling water for one minute.  Then immerse in icy water.  The skin should peel off easily.

Combine 1/2 of the veggies with 1/2 of the tomato juice and puree in blender.  Mix puree with remaining vegetables and tomato juice.  Add olive oil, vinegar, Tabasco, salt and pepper.  Serve chilled with celery sticks and or basil as garnish.

You can also serve with cheese and crackers or a grilled cheese sandwich.