Gazpacho, Easy

Use proportions below, remembering that this is cooking and your imagination should let you vary amounts as ingredients are available. Chop all the veggies coarsely, put in a large pot with other ingredients except herbs and olive oil, puree with boat motor, drizzle olive oil into soup while motor is running; season, top with chopped herbs and serve, passing additional chopped veggies, sherry, croutons, and sour cream.

Garlic cloves 3
Onions 2
Peeled cucumber 2.25 oz
Bell Pepper 3 oz
Tomatoes 2.25 pounds
Rough bread 1.25 oz
Water 1/2 c
Sherry Vinegar 2 T
Mayo 1 T
Olive oil 1/2 c