Soups & Sauces Gazpacho Serves 4 to 6
½ cup green, red, or yellow pepper, chopped 2 tablespoons onion, chopped 2 tablespoons parsley, chopped 2 tablespoons white wine vinegar ½ teaspoon salt ½ teaspoon oregano ½ teaspoon Worcestershire sauce ¼ teaspoon fresh ground pepper 1 green onion, thinly sliced 2 tablespoons olive oil 1 garlic clove, minced 4 to 6 onions, peeled, chopped 2 cups tomato juice 1 cup cucumbers, peeled & chopped 2 stalks celery, chopped
Combine ingredients in bowl and blend slightly in blender or food processor. Refrigerate 30 minutes or more before serving. Serve cold---a refreshing summer soup. Phyllis Hiers
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