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May 2004 Issue
by Ronda L. Halpin
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Chilled Gazpacho

Gazpacho is a chilled soup that’s packed with fresh vegetables and a little kick. Serve it in large mugs to keep it from getting messy.
  • 4 c. tomato juice
  • 2 c. chopped tomatoes
  • 1 c. chopped cucumber
  • 1/2 c. chopped red onion
  • 1/2 c. chopped celery
  • 1/2 c. thawed frozen or fresh corn
  • 1/2 c. chopped green bell pepper
  • 1/4 c. chopped green onions
  • 1/4 c. chopped zucchini
  • 1/4 c. chopped mild green chiles
  • 1/4 c. chopped fresh parsley
  • 1/4 c. chopped fresh cilantro
  • 2 cloves garlic -- minced
  • 2 T. red wine vinegar
  • 2 T. lime juice
Combine all of the ingredients in a large bowl. Cover and chill for 3 to 4 hours before serving. Serve chilled.

This may also be prepared by pureeing half of the ingredients in a food processor or blender and leaving the remaining ingredients finely chopped, if a chunky version is not desired.

  • Yields: 8-10 servings
  • Preparation Time: 30 minutes plus chilling time
 
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