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Print this Recipe    Easy Gazpacho

For each meal-sized serving (or 2 appetizer servings):
1 ripe tomato OR 1 small can tomato juice OR V-8 OR spicy V-8 OR a
combination
1/2 cucumber (better gazpacho color if peeled)
1/4 bell pepper (red bell pepper give better color)
1/4 small onion (red onion gives better color)
1 tbs vegetable oil
2 tsp red wine vinegar
1 or more of the following secret ingredients:
1/2 clove garlic
2 dashes worscestershire sauce
dash Tobasco

Put all ingredients into a blender (for smooth, fluffy gazpacho) or
food processor (for a textured gazpacho) and blend or process.
If desired, garnish with croutons and/or diced vegetables and/or Firey Ice
(recipe follows.) Serve cold.

Firey Ice
=========
Freeze spicy V-8 in an ice cube tray. Float a cube in your gazpacho.


Gazpacho Salad
==============
Dice vegetables instead of putting them in a blender. Make dressing from
remaining ingredients (you wont need all the tomato juice.)


Grilled or Smoked Gazpacho
===========================
Grill or smoke the vegetables first. (Even the cucumbers!)

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