Serving Size :  8                                           Preparation Time : 45 minutes

Ingredients

• 2                                      hot house cucumbers halved and seeded, not peeled
• 3                                      red bell peppers , cored and seeded
• 8                                      plum tomatoes
• 2                                      red onions
• 6                                      garlic cloves, minced
• 46 oz                               tomato juice
• 1/2 cup                           white wine vinegar
• 1/2 cup                           good olive oil,  (not that much)
• 1 tablespoon                  kosher salt
• 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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Serves: 2-4

Ingredients:

• 1         Small can frozen limeade
• 4         jiggers Tequilla
• 1          jigger Triple Sec
• 1/2      bottle Dos Eques beer
• 1/3      blender ice

Blend and serve as desired–salt glass rim or not, ice cubes or not.

My sister, Joyce, used this recipe for more parties than I can remember. Always fun, tho. You can make several batches in advance and store them in your freezer.

Recipe by: Joyce

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