Mike's gazpacho

Yield: 4 Servings

Measure Ingredient
4 cups Tomato juice
3 mediums Tomatoes - diced
1 large Celery stalk - diced
1 tablespoon Wine vinegar
1 \N Jalepeno pepper
1 tablespoon Worchestershire sauce
½ medium Cucumber - diced
¼ medium Bell pepper - diced
1 \N Juice of 2 lemons
1 small Red onion - diced
\N \N Salt, pepper and parsley

Dice all the vegies. Seed and finely chop the jalepeno. Mix all of the ingredients. Salt and pepper to taste. Chill in the refrigerator for at least 2 hours prior to serving. Garnish with sprigs of the parsley.

Sissies may want to cut down or eliminate the jalepeno.

Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@...> on Sep 16, 1997

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