Herbed Gazpacho

Ingredients

• 2 x 14½ oz cans peeled tomatoes with liquid
• ½ lbs unpeeled cucumbers, finely chopped (1½ cups)
• ½ cup finely chopped scallions
• ⅓ cup finely diced celery
• ¼ cup chopped fresh basil
• 2 tbsp herbed vinegar or red wine vinegar
• 1 small garlic clove, minced
• ½ tbsp black pepper
• pinch salt

Directions

1. Combine tomatoes and their liquid with all other ingredients.
2. Stir well to break up tomatoes.
3. Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled.
4. Stir soup to re-blend it before serving and ladle it over ice cubes if desired.