Recipe for cooking gazpacho

Soups for Salads :: Vegetable Soups

Gazpacho

1 (46 oz.) can tomato juice
1 med. green bell pepper, minced
1 sm. onion, minced
1 cucumber, peeled and minced
2 sm. canned green chiles, minced
1 Tbsp. Worcestershire sauce
1 tsp. seasoning blend
1/2 tsp. minced garlic
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped chives
2 drops hot pepper sauce
MSG (optional)
Salt and white pepper
Lemon wedges

Mix together tomato juice, green bell pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, extra virgin olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly.

Serve with lemon wedges.

DO NOT CHOP VEGETABLES in blender as this soup is good with fresh vegetables in sm. pieces rather than pured. This is better for you than an apple a day.