Gazpacho I


1 small onion, peeled and chopped
2 stalks celery, chopped
1 cucumber, peeled and chopped
1 green pepper, cored and chopped
4 ripe tomatoes, peeled and chopped
1 sprig parsley
1 cup tomato or V-8 juice
1 cup dry white wine
1/2 teaspoon cumin powder
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic
Chopped cucumber or chives


Combine all ingredients except garnish in a large bowl. Puree a few cupfuls at a time in blender. Thin with additional tomato juice, if desired. Chill overnight. Garnish with bits of chopped cucumber or chives.


Serves 6

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