Gazpacho

This Recipe Holds Many Fond Memories. Tom’s Sister, Colleen Made it for Tom after having it at a Dinner Party at a Friend’s. She Loved the Freshness and Developed the Original Recipe in the Early 70’s. It was a Real Leap of Faith to Put it on a Menu in Those Days.  It Has Been Tweaked Over the Years but Mostly it is Her’s. I substitute a Good Quality Canned Chopped Tomatoes if the Fresh are Not Tasty.  It Fast Became a Favorite and is a Go-To for Using Summer Veggies. Healthy and Filling to Boot…

2# Ripe and Flavorful Chopped Tomatoes, or 32 Ounce Can of the Same

1 48 oz. Can Quality Tomato Juice Such As Sacramento of V-8

1 Medium Red Pepper, Small Diced

1 Bunch of Green Onions, Small Diced

1 Small Cucumber, Small Diced, Peel if You Want – I Don’t

2 Ribs of Celery, Small Diced

½ Medium Red Onion, Small Diced

2 Medium Cloves Garlic, Minced or Grated

3 T. Parsley Finely Chopped

2 T. Basil Finely Chopped

Dash Tabasco, or To Taste

Dash Worcestershire, or To Taste

¼ Cup Olive Oil

½ Cup Red Wine Vinegar

Salt and Pepper to Taste

Mix tomato juice, garlic, parsley, basil, Tabasco, Worcestershire, olive oil and vinegar together and season to taste. Chill, at least 6 hours, overnight is much better.

VEGGIES

Prepare vegetables, mix together and keep separate. Chill.

PRESENTATION

Divide vegetable mix into sturdy wine glasses or bowls. Pour “soup” over and serve well chilled.