GAZPACHO

GAZPACHO 

Makes 12 cups

Seed and Dice:

3 1/2 cups tomatoes

Pulse separately in food processor:

2 cups cubed cucumber, seeded

2 cups cubed celery, trimmed

2 cups yellow bell peppers, cored and seeded

1/4 cup diced red onion

1 Tbsp. chopped garlic

Grate and add:

1/2 cup carrots, peeled

Chop in food processor and add:

1/2 cup pumpernickel bread

2 Tbsp. fresh basil leaves

2 Tbsp. fresh parsley leaves-Italian

Strain, the add:

2 Tbsp. lemon juice, freshly squeezed

Add:

1 46 oz can V-8 juice

1/3 cup tarragon vinegar

2 Tbsp. olive oil

2 Tbsp. Worcestershire sauce

1 teaspoon paprika

1 teaspoon Tabasco

Salt to taste

That's it!