Gazpacho

First introduced to this summer soup, I was a teenager and we didnt use air conditioning.

We ate later in the evenings, enjoying cold soups (cucumber or spinach) and other vegetarian fare, i.e. flat rocks.

Then in 1995, I made gazpacho for the first time myself. It's the perfect hot weather meal!

Start with 6 cups V-8 juice and 6 cups ordinary tomato juice in a very large stock pot. Add the following veggies. Chill well before serving. Top with croutons, if desired.

8 cloves garlic, crushed
8 Tbs olive oil
12 Tbs wine vinegar
4 tsp salt
4 tsp worcestershire sauce
1 tsp black pepper, ground
24 drops tabasco

10 tomatoes, peeled and diced
6 ribs celery, diced
3 cucumber, peeled and diced
6 spring onions, chopped
1 green pepper, diced
some chives, chopped
some parsley, chopped

Makes one gallon.

Store in glass container.

Keeps up to a week, refrigerated.