Recipe - Kettle River Gazpacho

3 Tomatoes, peeled, seeded and
coarsely chopped
One half Green pepper, seeded a
minced
1 Clove garlic, finely chopped
1 small Onion, finely cut or sliced up
One half English cucumber, peeled and
chopped
4 tablespoon Finely chopped mixed fresh
herbs such as chives,
parsley,oregano,
Chervil.
2 tablespoon Olive oil
10 tablespoon Chili sauce
2 tablespoon Lemon juice
One half cup Tomato juice

Mix all the ingredients together. Heat gently over
medium heat. Serve with hot crusty bread. Can be
served chilled or at room temperature.
Origin: Sun Rype Recipe insert Shared by: Sharon
Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini