Recipe - Barbara Kafkas Gazpacho

One half Sweet onions; quartered
1 One half md Cucumbers; peeled and cut
into
2 small Green bell peppers; cut into
8 pieces
6 md Tomatoes; cut into 8 pieces
5 lg Garlic cloves
1 cup V8® vegetable juice
One half cup Olive oil
Three fourths teaspoon Chili powder
1 tablespoon Kosher salt

With the metal blad ein place, add the onion to the beaker. Process,
turning on and off rapidly, until finely chopped, about 4 or 5 seconds.
Transfer onion to a large bowl.

Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
Transfer all to the large bowl.

Process remaining tomato with garlic, V8, olive oil, and chili powder
until a smooth liquid is formed. Combine with chopped vegetables and chill
in a covered container.

Before serving, taste for salt. If texture is too thick, add more V8, or a
combination of V8 and beef bouillon.

Makes 1 One half quarts.

NOTE: Make this soup at least a couple hours before serving, so the flavors
have a chance to combine. Overnight is even better.

NOTES : Delicious. I've adapted this over the years little or no olive
oil, but more V8 or Clamato juice or a combination (One half and 1/2) of V8
and beef bouillon . It tastes terrific with seasoned croutons. It's a very
nice thing to have in the refrigerator during the heat of the summer.
Recipe by: New Recipes for the Cuisinart James Beard & Carl Jerome

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998