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Summer Garden Gazpacho

From the California Junior League Cookbook and a fresh twist on a classic Spanish recipe. Use this when vegetables are fresh and plentiful. It is useful to make this in a food processor.

No_photoBy Sandra Reul

Prep
Cook
Serves 8people
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Ingredients
4
ripe tomatoes, chunked
1
onion, finely chopped
1
cucumber, peeled, seeded and chopped
1
sweet red or green pepper
2
stalks celery, chopped
2
TBSP each chopped fresh parsley and chives
1
CLOVE garlic, minced
1/4
CUP red wine vinegar
2
TBSP each olive oil and lemon juice
2
sugar
1/4
TSP each salt and pepper
6
drops of tabasco sauce
1
TSP Worcestershire sauce
3/4
large can (about 36 oz total) of tomato juice
Directions
1.
Combine all ingredients manually or in a food processor and mix well. Place the mixture in a nonmetal storage container and cover tightly. Refrigerate 6-8 hours or overnight.
2.
To serve, stir the soup and pour into chilled bowls, and accompany with bread sticks for a warm, crusty bread.

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