Gazpacho

4 Cups chopped, peeled tomatoes

1 cup tomato juice or vegetable juice cocktail

1 cup beef broth

½ cup chopped, seeded cucumber

¼ cup finely chopped green pepper

¼ cup finely chopped onion

2 tablespoons snipped basil or 1 teaspoon dried basil crushed

1 tablespoon olive oil or cooking oil

1 tablespoon lemon juice or lime juice

1 small clove garlic, minced

½ teaspoon ground cumin

¼ teaspoon bottled hot pepper sauce

In a bowl, mix tomato; tomato juice; beef broth: cucumber: green pepper; onion; basil; oil; lemon juice; garlic; cumin, if desired; hot pepper sauce; ad ¼ teaspoon salt. 

Cover and chill for 2 to 24 hours. If desired, top with croutons.

Makes 6 to 8 side dish servings.