These hot summer days call for dishes that are easy and quick to prepare and don't heat up the kitchen or the cook! Gazspacho is a dish that fills the bill. This refreshing, cold soup takes advantage of the abundant seasonal produce and the final dish is only limited by imagination.

Ingredients

• 1-1/2 pounds Tomatoes, cored and cut into 1/4 inch pieces
• 2 Red Bell Peppers, stemmed, seeded, and cut into 1/4 inch pieces
• 2 small Cucumbers, peeled, seeded, quartered and cut into 1/4 inch pieces
• 1/2 small Onion or 2 large Shallots, minced
• 1/2 cup Red Wine Vinegar
• 2 cloves Garlic, minced
• 5 cups Tomato Juice
• Salt & Pepper
• 8 Ice Cubes
• 1 teaspoon Hot Sauce (optional)
• Garnishes of Choice *

*Garnishes can include just about anything that you enjoy from a salad bar. Here is where imagination comes in. Sliced black olives, chopped hard boiled egg, crispy crumbled bacon, cooked salad shrimp, finely diced avocados and, especially, some seasoned croutons are just some of the possible garnishes.

Directions

• Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic and two teaspoons of salt in a large bowl and season with pepper to taste.
• Let sit until vegetables just begin to give up their juice, about five minutes. Stir in tomato juice, ice cubes and hot sauce, if using.
• Cover and refrigerate four hours, or overnight.

When ready to eat, serve in chilled bowls with the garnishes of your choice.