Gazpacho #1

Yield: 6 Servings

Measure Ingredient
6 Very ripe tomatoes; diced
2 mediums Cucumbers; diced
1 large Onion; diced
1 Bell pepper; diced
5 Ribs celery; diced
1 can (16-oz) v-8 juice
3 tablespoons Each oil & white vinegar
Salt; pepper, garlic and oregano to taste
1 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, .

Similar recipes