Gazpacho
- 1
							 1/2 cups (360 ml) tomato juice
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15
							 ml) wine vinegar
- 1 shallot
- 1 medium tomato (peeled and
							 quartered)
- 1/2 cucumber
- 1/4 green pepper
- 1/4 red pepper
- 1
							 seeded jalapeno 
- 1 to 2 stalks celery, sliced
- 1/4 onion chopped 
-
							 1 slice of bread
- 1/2 tsp (3 ml) salt 
- freshly ground pepper
- 2
							 basil leaves (or dash dried basil)
- dash each of Worcestershire and hot
							 pepper sauce
- 1/2 cup (120 ml) croutons 

Place all the ingredients
							 (except the croutons and a few slices of cucumber) in a blender and blend until
							 vegetables are pureed. Cover and chill thoroughly. Serve in chilled mugs,
							 topped with a slice of cucumber and croutons. Serves 2-3.