GAZPACHO
4 cups tomato juice
6 ripe tomatoes, peeled
1 onion (I prefer a red onion)
2 cucumbers, peeled and seeded
1 sweet red pepper
2 stalks celery
2 Tbsp. fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp lemon juice
2 tsp sugar
6 or more drops Tabasco
1 tsp Worcestershire sauce
Optional garnishes: chopped avocados, shredded cheddar cheese, salad shrimp, cubes of cream cheese, sour cream and/or croutons
Chop all vegetables finely. Combine vegetables with rest of ingredients (except garnishes) and mix well. Place mixture in a nonmetal storage container and cover tightly. Refrigerate overnight (if possible), allowing the flavors to blend. Serve soup cold, topping with choice of garnishes. Makes 8 to 10 servings.
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