Gazpacho

In a blender, combine half the cucumber, one tomato, half the green pepper, half the onion, the whole pimento and 1 cup tomato juice.

Purée at high speed.

Set aside.

Chop the remaining cucumber, tomato, green pepper and onion.

Place in a bowl; cover and refrigerate until serving time.

Pour the purée into a large serving bowl and add 2 cups tomato juice, vinegar, oil, Tabasco sauce, salt, pepper and garlic.

Refrigerate at least 2 hours. Just before serving, add reserved chopped vegetables to the pureed mixture.