Jere's Gazpacho

For those HOT summer days when you don't want to cook.  I make it in the morning and refrigerate all day.  This gives the cucumber time to thicken the soup.  If you're very adventurous - throw in a jar of marinated artichoke hearts!

• 1 small can tomato paste

• 1 quart tomato juice

• 1 can diced tomatoes

• 1 small onion, chopped

• 1 small can sliced black olives

• 1 bell pepper, chopped

• 2 stalks celery, chopped

• 1 cucumber, peeled and chopped

• (any other fresh veggies you might have, like carrots or shredded cabbage)

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 2 tablespoons vinegar

• 2 tablespoons fresh chives, chopped

• 3 tablespoons fresh parley, chopped

• salt and pepper to taste

• dash of Tabasco sauce

Stir everything together.  Refrigerate at least 1 hour.  Serve chilled with croutons or garlic toast.

Jere's Recipe Index