Gazpacho
6 tomatoes, blanched, skinned
1 red onion
1 green or red bell pepper
2 radishes, trimmed
3 carrots
3 celery ribs
2 cucumbers, unpeeled
2 hot green chilies, seeded
6 garlic cloves, peeled
2 Tbs olive oil
1/2 cup tomato paste
6 1/4 cup vegetable stock
1 3/4 cup dry red wine
Salt to tasteChop all vegetables & put in large bowl with the rest of the ingredients. Stir well.
Blend in stages until there are no vegetable chunks left, but don't let the soup become too thin.
Add salt to taste & chill before serving.
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