gazpacho

2 cups fresh tomatoes*
1 cup celery
1 cup green pepper
1 cup cucumber
½ cup onion
4 teaspoons fresh parsley
2 cloves garlic, finely chopped
1 cup zucchini
4-6 Tablespoons wine vinegar
2 teaspoons salt
1 teaspoon Worcestershire
½-1 teaspoon freshly ground black pepper
3-4 shakes of Tobasco, if desired
1 Tablespoon of olive oil
4 cups or more Clamato juice (I use a whole jar, 64 oz.)

1. Chop vegetables into small cubes. No need to peel all, though I do take some off the cucumber.
2. Mix all ingredients together. Quantities aren’t important.
3. Chill overnight. Serve cold.

~Joan S.
● Serves 10+ ● Total time: 30 min.+ overnight chilling ● Difficulty: Easy - only challenge is the chopping time

*I like Roma because they are meatier, but any will work. Not substantial enough to be a main course. A great summer soup. Clamato juice has much more flavor than tomato juice. It makes all the difference in the world! If you can’t do that, use V8.