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Today, the Spanish-style soup we call gazpacho most nearly resembles a sort of chunky liquid salad, with lots of fresh, uncooked vegetables suspended in a broth of pureed tomatoes or tomato juice and chicken stock. In the summer when all of the vegetables are at their finest, this simple, modern soup is full of refreshing good flavor. It is a distant cousin, however, of this peasant fare as it first developed.

4 large tomatoes
1 cup cucumber -- chopped
½ cup green pepper -- chopped
½ cup celery -- chopped
¼ cup onion -- finely chopped
1 clove garlic -- minced
1½ cups chicken broth -- low sodium
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
1 dash Tabasco Sauce

Directions;Plunge tomatoes into boiling water for 30 seconds to loosen skins; then immerse in cold water. Slip skins off. Coarsely chop tomatoes (you should have about 2-1/2 cups) In large bowl combine chopped tomatoes, cucumber, green pepper, celery, onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar,salt, pepper, and hot pepper sauce. Cover, chill thoroughly. Garnish each serving with croutons. Serves 8 - 10.

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