Traditional Gazpacho

6 tomatoes, peeled & diced small

1 small sweet onion, diced small

1 cucumber, peeled & diced small

1 green pepper, diced small

6 fresh basil leaves, minced

2 cloves garlic, crushed

1 c olive oil

1/2 c wine vinegar

1 tsp salt

Prepare all vegetables as called for (hints: dropping the tomatoes in boiling water for 30 seconds will make peeling easier & pulsing veggies in a food processor will speed up preparations). Stir in the oil, vinegar & salt to taste. Refrigerate at least an hour before serving cold with torn pieces of your favorite crusty bread.