Gazpacho
- 1
							 1/2 cups tomato juice
- 1 tbsp olive oil
- 1 tbsp 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 salt
							 
- 1/4 tsp pepper
- 2 basil leaves (or dash dried basil)
- dash each
							 of Worcestershire and hot pepper sauce
- 1/2 cup 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.