Gazpacho

This recipe was given to my daughter many years ago. It is the best gazpacho I’ve ever eaten and makes a wonderful summer meal; it’s so cool and refreshing.

Recipe

• 1 46-ounce can tomato or V-8 juice
• 1 16-ounce can chicken broth
• 2 tablespoons salsa
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon crushed basil leaves
• 1/4 teaspoon cumin
• 1 teaspoon sugar
• 1 each red, yellow, and green bell peppers
• 2 medium cucumbers
• 5 or 6 celery stalks
• 1 sweet onion or 2 bunches green onions (including green tops)
• 2 cups fresh tomatoes (preferably cherry or grape)
• 4 to 6 avocados

Combine first eight ingredients in a gallon jar. Chop vegetables and add to juice mixture. Refrigerate. Serve cold with crackers or chips. Serves 8-10.

Tips From Our Test Kitchen: This delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar.

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