July 2007 Gazpacho Here are two variations of a great summertime snack. Gazpacho is a cold soup. Combine all ingredients and refrigerate several hours. It's even better the next day. Mix and match the recipes using up whatever vegetables you have on hand. Add parmesan cheese as a garnish if desired. Each cup is about 25 calories. Gazpacho #1 V8 type juice, regular, tangy or spicy (48 oz can) 2 cans diced tomatoes including juice (28 oz) 2 cucumbers- peeled, seeded and chopped 1 large or 2 medium onions, chopped 1/2 bunch celery, chopped 1/2 bag shredded carrots, chopped again 1/2 cup red wine vinegar 2 Tbsp lemon juice 1 Tbsp basil, and oregano Red pepper (cayenne) or sauce to taste (½ tsp) Garlic, to taste (minced, or powder) Gazpacho #2 6 cups tomato juice (48 oz can) 5 beef bouillon cubes (dissolve in a little water) 2 cans of diced tomatoes including juice (28 oz) 3 medium cucumbers- peel, remove seeds and chop 4 medium onions, chopped 8 stalks celery, chopped 1/2 cup plus 2 Tbsp wine vinegar 1 Tbsp worcestershire sauce Red pepper sauce to taste (1/8 tsp) Archived Recipes Copyright 2002-2007 - Lisa Merrill