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Gazpacho
Beth

This recipe comes from the cookbook "Southern Sideboards" from the Junior League of Jackson Missisippi. In my opinion, the best way to eat summer-ripe tomatoes and cukes. Not so successful when tomatoes are not ripe from the vine. This makes enough for me to have a bowl every day for a week, and it keeps that long.

VERY FINELY CHOP BY HAND

2 cups peeled and seeded tomatoes
1 cup green, yellow or red bell pepper
1 cup celery
1 cup cucumber
1/2 cup onion                                       
4 tsp. chopped fresh parsley
2 tsp. snipped chives                          
2 cloves minced garlic

ADD

4 to 6 TBSP red wine vinegar (I use Balsamic and rice wine vinegar mixed)
4 TBSP olive oil
1/2 tsp each salt and pepper               
1 tsp Worcestershire sauce
4 cups tomato juice ( I use Knudsen's Very Veggie tomato juice, like V8 but with little salt)

Mix, and thoroughly chill