Recipe - Our Favorite Gazpacho

3 cup Tomato juice; divided
2 tablespoon Olive oil
3 tablespoon Red wine vinegar
1 Clove garlic
2 Tomatoes; (medium) peeled
and quartered
1 Cucumber; (small) cut into
pieces
One half Green pepper; (medium)
chopped
3 Stalks celery; cut or sliced up
One fourth Onion; cut into pieces
4 Sprigs parsley
1 Avocado
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 cup Croutons; for garnish
Cucumber slices for garnish

Place 1 cup tomato juice, olive oil, vinegar and garlic into blender. Blend
until

garlic is finely chopped.

Add half each of tomato, cucumber, green pepper, celery, onion, parsley,
avocado,

salt and pepper. Blend until vegetables are pureed. Transfer to a 2quart
container. Repeat with remaining tomato juice vegetables and seasonings.

* Serve in chilled mugs or bowls topped with croutons and garnish with
cucumber slices.

Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;

The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams adamsfmle@sprintmail.com post mc 11/11/96

* Yield: 68 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon

Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 16:56:22 0800

From: Brenda Adams adamsfmle@sprintmail.com