Gazpacho

2 quarts tomato juice (V8 works great)

1 cup each – chopped fresh tomato, bell pepper, cucumber

Several sprigs cilantro

Puree in a blender, then season to taste and add sherry wine vinegar and olive oil

Garnish:

Very finely diced:

Green and Yellow Bell Pepper

Tomato

Cucumber

Red Onion

Cilantro

Try to get into as small a dice as you are able

To serve – pour blended soup into a cup or bowl and add garnish.

May also be served with croutons

Best if made a day or two ahead of time