gazpacho (recipe)

Gazpacho is a really wonderful cold soup that goes well with sandwiches and other lunch-type items. I particularly like this recipe because of all the different vegetables in it; it adds extra flavor and diversity of texture.

What you will need:

• 1 10.5 oz. can of double strength beef broth (vegetable broth can be substituted for vegetarians)
• 4 c. V8 juice or tomato juice
• 2 tbs. lemon juice
• 2 tbs. Worcestershire sauce (can be removed for vegetarians)
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• a dash of hot sauce
• 1 small zucchini
• 1 small summer squash
• 1 medium cucumber
• 1 medium onion
• 3-4 stalks of celery
• 1 green pepper
• 1 yellow pepper
• 3 medium tomatoes

To start, in a large plastic or glass container (it is not recommended to use metal, as this can cause the soup to taste metallic) combine the broth, V8 juice, lemon juice, Worcestershire sauce, garlic powder, pepper, and hot sauce.

Next, wash all the vegetables and cut them into small pieces. (For a more blended soup, you can puree all the vegetables.) Add them to the juice mixture.

Cover the container and allow to chill in the refridgerator for at least four hours. Note: This soup tastes better and better the longer you let it set, as the flavors mix together more and more.