Gazpacho

6 large tomatoes
2 cups tomato juice
1 medium cucumber, seeded and finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 clove garlic, minced
1/4 cup olive oil
2 Tbsp. vinegar
1-2 tsps Tabasco
1 tsp salt
1/8 tsp pepper
croutons, optional

Plunge tomatoes in boiling water to loosen skins, about 30 seconds. Immediately immerse in cold water. Slip skins off. Core and coarsely chop.

In large bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, Tabasco, salt, and pepper.

Cover and chill.

Top each serving with croutons, if desired.

*This is the perfect food for hot weather! We generally don't even bother with croutons...it's so refreshingly good all by itself.

Taco Soup

2 lbs. ground beef
1 medium onion, finely chopped
1 28-oz. can diced tomatoes
1 15-oz. can tomato sauce
1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can whole kernel corn, drained
1 envelope taco seasoning
shredded cheddar, optional

In large Dutch oven, brown beef and onion. Drain.
Puree the tomatoes in blender. Add to pan with tomato sauce, beans, corn, and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes.
If desired, top each serving with shredded cheese.