Processor Gazpacho

1 medium onion, peeled and quartered

2 garlic cloves, split

Two (12 oz) cans tomato juice or vegetable juice cocktail

4 large ripe tomatoes, peeled

1/3 cup olive oil

1/3 cup red wine vinegar

1/4 tsp hot pepper sauce

salt and pepper to taste

1 large cucumber, peeled, quartered lengthwise

1 green bell pepper, quartered lengthwise

1 pimiento, drained

1/4 cup light red wine (optional)

Process onion and garlic, add half the juice and puree 30 seconds.

Add half the tomatoes and puree; transfer to a large bowl. Add remaining tomatoes and juice, oil, vinegar, hot pepper sauce and salt and pepper; puree 40 seconds.

Add to mixture in bowl, reserving 1 cup. Stir well.

Process cucumber, bell pepper and pimiento with reserved tomato mixture until desired consistency (anywhere from chunky to pureed) and add to bowl with optional wine. Chill well.

Adjust seasoning before serving chilled bowls.

Serves 8.