Preparation:

This is a very chunky gazpacho, filled with bits of vegetables. If you prefer a smoother consistency, process for a longer time in the food processor.

Different hot sauces will produce Different results. For example, red pepper sauce is a bit hotter; green pepper sauce, made from jalapeño peppers, is somewhat mellower. For a milder soup, omit the hot sauce entirely and use a spicy vegetable juice.

In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up.

Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice.

Transfer to a nonreactive bowl and refrigerate, tightly covered, at least 2 hours.

Serve, sprinkled with the tomato.

Servings: 6
Source: Kathleen Schuller
Submitted by: Recipe Group Member
Date: Jul 4, 1999

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