Barbara kafka's gazpacho

Yield: 1 Servings

Measure Ingredient
½ \N Sweet onions; quartered
1½ medium Cucumbers; peeled and cut into
2 smalls Green bell peppers; cut into 8 pieces
6 mediums Tomatoes; cut into 8 pieces
5 larges Garlic cloves
1 cup V-8® vegetable juice
½ cup Olive oil
¾ teaspoon Chili powder
1 tablespoon Kosher salt

With the metal blad ein place, add the onion to the beaker. Process, turning on and off rapidly, until finely chopped, about 4 or 5 seconds.

Transfer onion to a large bowl. Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.

Transfer all to the large bowl. Process remaining tomato with garlic, V-8, olive oil, and chili powder until a smooth liquid is formed. Combine with chopped vegetables and chill in a covered container.

Before serving, taste for salt. If texture is too thick, add more V-8, or a combination of V-8 and beef bouillon.

Makes 1½ quarts.

NOTE: Make this soup at least a couple hours before serving, so the flavors have a chance to combine. Overnight is even better.

NOTES : Delicious. I've adapted this over the years - little or no olive oil, but more V-8 or Clamato juice - or a combination (½ and ½) of V-8 and beef bouillon . It tastes terrific with seasoned croutons. It's a very nice thing to have in the refrigerator during the heat of the summer.

Recipe by: New Recipes for the Cuisinart - James Beard & Carl Jerome Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998

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