Soup Recipes

Gazpacho

4 C tomato juice*
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 tsp Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 tsp cayenne pepper
1/4 tsp black pepper
2 Tbsp olive oil
1 large tomato, finely diced
2 Tbsp minced chives or scallion tops
1 lemon, cut in 6 wedges

Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender. Puree. Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill. Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

6 servings--Serving Size: 1 cup