Yummy Gazpacho!

Makes about – 6 to 8 servings

Takes about – 45 minutes to prepare

4 cups tomato juice

6 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped (I used green onions) 1 cucumber, peeled, seeded, chopped 1 sweet red, orange, yellow or green bell pepper seeded and chopped 2 stalks celery, chopped 1-2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1 clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons sugar 1 – 2 teaspoons of Tabasco sauce to taste – I used Sriracha 1 teaspoon Worcestershire sauce Salt and fresh ground pepper to taste

Combine all ingredients in a glass bowl (not a metal bowl, and not a plastic bowl). Remove one-third of the ingredients from the bowl. Slightly blend the remaining two-thirds to a desired consistency. Return the one-third ingredients to the bowl and cover. Refrigerate for at least 4 hours before serving. Overnight is best.

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Light and crunchy, chilled soups are always enjoyable. This recipe was shared with me about twenty years ago and is one I often return to when cucumbers are in abundance. Bell peppers make is scrumptious – I like to use all the colors – it looks prettier. The secret to good Gazpacho is to make it a day in advance – serve it well chilled with artisan dinner rolls or bread. Flavored butters, side servings of sliced avocado, shrimp, and sour cream make this a yummy meal.