Gazpacho from Margaret with olive oil and Aged red wine vinegar

Coarsely chop (peel/seed if you wish) the following:

· 1 large cucumber

· 2 large tomatoes

· 1 green pepper

· 1 medium onion

· 3 cloves fresh garlic

Puree in blender or food processor with 1 cup bottled tomato juice

Pour into large bowl and whisk in the following:

2 or more cups tomato juice

1/3 cup Oleaceae Barrel aged red wine vinegar

2 or more tablespoons Oleaceae olive oil (unflavored/ we love Fresh or Roasted Garlic)

1 teaspoon Tabasco, sea salt and freshly ground pepper to taste.

Cover and chill in fridge – at least 2 hours. Adjust seasonings to taste.

Garnish with minced cucumber, green pepper, onions and/or croutons.

Other optional toppings can be chilled shrimp, thin slices of avocado.

This will last in refrigerator several days.