Garden Gazpacho

3 tomatoes
1 cucumber
1 green pepper
1 garlic clove
6 T. V-8 juice
1 T. extra virgin olive oil
1 T. red wine vinegar
2 t. beef bouillon granules
1/2 t. salt
1/4 t. pepper
1 small onion, chopped
1 T. butter
2 c. croutons

Blanch tomatoes, peel and seed them and put into food processor. Pulse until almost smooth but not completely. Put this into a large bowl. Peel cucumber, cut in half lengthwise and scoop out seeds. Chop 1/4 of cucumber and save for topping. Put the remaining pieces into the food processor and pulse until finely chopped. Add this to the bowl. Cut green pepper into fourths. Chop 1/4 for topping. Put the remaining pieces into the food processor and pulse until finely chopped. Add this to the bowl and mix. Scoop 2 cups of the mixture into the food processor and blend until fairly smooth. Return to the bowl. Add garlic, V-8 juice, olive oil, vinegar, beef bouillon, salt and pepper. Chill thoroughly.
Saute the onion in butter and arrange toppings for service. (cucumber, green pepper, onions, and croutons) Individual diners may add their own toppings.
Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JILLSVEJ.