Gazpacho

8 large tomatoes, peeled and seeded 8
16 oz chicken broth 500 mL
2 cloves garlic, crushed 2
2 tbsp chopped chervil 30 mL
2 tbsp chopped terragon 30 mL
1 tbsp wine vinegar 15 mL
2 tsp sugar 10 mL
3 drops hot pepper sauce 3 drops
2 tsp salt 10 mL
1/4 tsp pepper 1 mL
2 cucumbers, chopped fine 1
1 green pepper, deseeded and chopped fine 1
6 radishes, chopped fine 5
6 scallions, chopped fine 5
golden croutons

Put the tomato flesh through a food mill or buzz in blender with chicken broth and garlic. Add chervil, tarragon, wine vinegar, sugar, hot pepper sauce, salt, and pepper. Blend well and add minced cucumber, pepper, radishes and scallions. Chill several hours. Serve sprinkled with croutons.
Chef's Note

Classic Spanish soup to be served cold on hot summer days. Make sure you use the freshest, highest quality ingredients for best results.