Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Very ripe tomatoes; diced |
| 2 mediums | Cucumbers; diced |
| 1 large | Onion; diced |
| 1 \N | Bell pepper; diced |
| 5 \N | Ribs celery; diced |
| 1 can | (16-oz) v-8 juice |
| 3 tablespoons | Each oil & white vinegar |
| \N \N | Salt; pepper, garlic and oregano to taste |
| 1 \N | Tray ice cubes |
Combine all ingredients and let marinate in refrigerator for several hours before serving. This will keep a week and is very cool and refreshing in the summer. Gazpacho is a dieter's dream.
MRS JERRY CRISP (JAMIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .