Soup

GAZPACHO SOUP

FROM SHEILA’S GREAT GREAT GRANDMOTHER

HER HOME WAS IN PSARI GREECE

1 large tomato, peeled and seeded

½ small onion

½ cucumber

½ green pepper

1 large celery stalk

2 teaspoons finely chopped parsley

1 teaspoon finely chopped chives

1 small clove garlic, minced

2 cups tomato-vegetable juice

2-3 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon white pepper

½ teaspoon Worcestershire Sauce

1/8 teaspoon Tabasco sauce

Finely chop all vegetables. Combine with remaining

ingredients and refrigerate until very cold.

Serve in chilled bowls and top with avocado chunks.

Sheila said this serves 6 so she doubled the recipe.

THE COOK...SHEILA


YUM!