Gazpacho

Cold cucumber soup. This gazpacho is the best I have ever tasted and can be made one day ahead. Keep it the refrigerator until serving. Doubled, this recipe serves 12 as a first course. Veggies can be chopped by hand, or in a food processor. Soup should be like a chunky salsa - not a smooth puree. Healthy and delicious.

2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Two 5.5 oz. cans V-8® Juice
1 teaspoon Tabasco, or to taste
1/4 cup extra-virgin olive oil
Salt & pepper to taste

Mix the above ingredients in a large bowl, and then add:

2 large tomatoes, chopped fine
1 cucumber, peeled, chopped fine
1 green pepper, chopped fine
1/2 yellow onion, chopped fine

Stir to mix. Keep chilled.

Serves 6.

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