Chunky Gazpacho

Serve cold to 4-6 people as a meal, 6-8 people as a first course.

1 green pepper, seeded and chopped fine

3-4 tomatoes, skinned, seeded, and chopped fine

2 large cucumbers, peeled, seeded, and chopped fine

1 large bunch cilantro, chopped fine

1 large red onion, chopped fine

3 large cloves garlic, minced

1 tsp tabasco--or 2 jalapeno peppers, chopped fine

1 46-ounce can tomato juice

1/4 C olive oil

juice of 3 limes

2 tsp sugar

salt and pepper to taste

Garnish: cilantro leaves for each bowl

Carefully chop all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper. Let chill and cure in the refrigerator overnight. When ready to serve, ladle into bowls and top each one with a cilantro leaf.