GAZPACHO RECIPE Kathy Virgin

6 ripe tomatoes, peeled and chopped
½ purple onion, finely chopped
2 cucumber, peeled, seeded, chopped or 1 large
1 sweet red bell pepper (or green) seeded and chopped
3 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2-3 clove garlic, minced
1/3 cup red wine vinegar
1/3 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8-10