Gazpacho
This gazpacho is the best I have ever tasted and can be
made one day ahead. Veggies can be chopped by hand, or in a food processor.
Don't cut the vegetables too fine - this gazpacho should seem more like a runny
salsa than a creamy soup. Healthy and delicious. For a luncheon, I often double
this recipe and serve it from my small punch bowl.
2
Tablespoons white wine vinegar
1 Tablespoon lemon juice
Two 5.5 oz. cans V-8 100%
Vegetable Juice
1 teaspoon Tabasco, or to taste
¼ cup extra-virgin olive oil
Salt & pepper to taste
Mix the above ingredients in a large bowl, and then add:
2 large tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, chopped
Half of one yellow onion, chopped
Stir to mix. Keep chilled; serve chilled.
Serves 6.
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