Recipe - Savory Gaspacho

8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers; seeded

BROTH
4 cup Tomato juice
3 tablespoon Fresh lime juice
2 tablespoon Red wine vinegar
1 One half teaspoon Salt

Cut the vegetables in chunks and pulse in a food processor until finely
chopped. Combine them with the broth ingredients. Mix, cover and
refrigerate until thoroughly chilled.

Serve topped with a dollop of lowfat, plain yogurt.
Posted to MCRecipe Digest V1 #201

Date: Thu, 15 Aug 1996 15:24:50 0700 (PDT)

From: PatH phannema@wizard.ucr.edu