GAZPACHO

Gazpacho

 From Colorado Cache Jr. League Cookbook, 1978

3 large tomatoes, peeled and chopped

1 or 2 green, red, or yellow bell peppers, chopped finely

1 cucumber, peeled, seeded and chopped

1 cup finely chopped celery

1/2 cup chopped green onion or sweet white onion

4 cups tomato juice   (I use V-8 for better flavor)

5 tablespoons red wine vinegar

4 tablespoons olive oil

2 tsp. salt (I cut way back on this, to taste)

1/2 tsp. fresh ground black pepper

(Optional: your favorite herbs)

Garnishes:

2 avocados, chopped

Sour cream

croutons

Be sure all vegetables are finely chopped. (A  knife does a better job 

than a food processor.) Combine all in a non-metallic bowl and chill 

overnight.  Serve soup cold with a dollop of sour cream on each serving. 

  Pass croutons and avocados in bowls.