Cold Gaspacho

1 Green pepper, diced

4 Tomatoes, diced

1 Onion, diced

3 Garlic cloves, minced

3 c Water

1/4 c Wine

3 ts Lemon juice

1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.