Spanish Gazpacho

This is my very favorite Gazpacho recipe, have used it since 1962. Have eaten and made Gazpacho from recipes all over the country, this is still the best. It also was my first experience with cold soups. You will never guess where the recipe came from, <em>New Better Homes and Gardens Cookbook</em>, published in 1962. Sometimes old is just better.

I'm giving the recipe as published, but I always double it. You don't want to have to get up in the middle of dinner to make another batch. Fresh garden veggies are a must.

This is so nice for a dinner party because it will serve as both soup and salad.

Spanish Gazpacho
4-6 servings
print recipe

1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chop celery
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
2 teaspoons snipped parsley
1 teaspoon snipped chives
1 small clove of garlic, minced
2 - 3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire Sauce
2 cups tomato juice (homemade, if possible)

Combine all ingredients in a stainless steel or glass bowl. Cover and chill thoroughly - at least 4 hours, but not until the oil hardens. Very important to serve the soup in chilled cups, with chilled spoons. Top with croutons, sour cream or finely chopped cucumber.

Cook's Note:  I fine chopping the veggies by hand makes a better presentation than using the food processor.