GREAT GAZPACHO 

6 large very ripe tomatoes
1/2 English cucumber, peeled 
1/2 cup (125 mL) coarsely chopped sweet onion
1 sweet red pepper, seeded and coarsely chopped
1 to 2 jalapeņo peppers, seeded and coarsely chopped
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) red or white wine vinegar
1 minced garlic clove
1/2 tsp (2 mL) each of salt, celery salt and dried leaf oregano
1/4 tsp (1 mL) each of Tabasco and Worcestershire sauce
4 large fresh basil leaves 
or 1/2 tsp (1 mL) dried basil


1. Core and cut tomatoes and cucumber into chunks. 
Place in a food processor with remaining ingredients. 
Whirl until vegetables are finely chopped. 
Refrigerate about 2 hours.