Gazpacho
by Sunset Cookbook

The original Spanish recipe for this icy could soup called for layers of bread.  This West Coast version has been described as "almost a liquid salad".

4 large very ripe tomatoes, peeled and chopped
1 large cucumber, peeled and diced
1 medium-size onion, finely minced
1 green pepper, seeded and finely minced
1 cup tomato juice
1 tablespoon wine vinegar
3 tablespoons vegetable oil
1 small clove garlic, minced
salt and pepper to taste

Mix the tomatoes, cucumbers, onion, green pepper, tomato juice, vinegar, oil, and garlic.  Add salt and pepper to taste.  Chill soup until icy.  Serve in small glasses, with an ice cube in the bottom of each glass, or spoon into bowls lined with lettuce leaves.  Serves 6-8.