Ditalini’s Gazpacho

• 2 small cucumbers (1 1/2 cups when peeled & chopped)
• 4 ripe tomatoes (3 cups when peeled & chopped)
• 1 red onion (1 cup when peeled & chopped)
• 2 tsp finely chopped garlic
• 1 1/2 cups finely diced red & green peppers
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 egg yolk
• salt to taste
• 1 tsp ground white pepper
• 1/4 tsp Tabasco sauce
• 1/2 cup tomato juice (can substitute Bloody Mary mix for a slightly spicier taste)

Garnishes

• small toasted croutons
• chopped red & green peppers
• chopped onion
• chopped, peeled tomatoes
• chopped cucumber
• chopped avacado
• chopped bacon
• small cooked & peeled shrimp

Directions

Peel cucumbers and cut in small cubes. Peel, core, and seed tomatoes, cut in small cubes. Peel and chop onion.

Place cucumbers, tomatoes, and onion in a food processor. Add garlic, peppers, vinegar, lemon juice, olive oil, egg yolk, salt, pepper, Tabasco, tomato juice or Bloody Mary mix. Blend well. Pour mixture into a bowl or pitcher and refrigerate until chilled.

Serve in chilled bowls with garnishes on the side.