GAZPACHO

1 European cucumber
1 large green pepper
1 can Italian tomatoes (1 lb. 12 oz.), well chilled
1 can Campbell's tomato juice (46 fl. oz.), well chilled
approx. 2 tablespoons olive oil

Croutons

Seed pepper and peel cucumber. Cut into chunks and put in bowl of food processor. Drain liquid from tomatoes directly into food processor bowl. Chop vegetables using on-off pulse until fairly well chopped, then puree for a few seconds longer. Pour into a serving bowl.

Add tomatoes to food processor and chop briefly, just until pieces are small, but not pureed. Add to serving bowl with vegetables, stir. Whisk in tomato juice and olive oil. Chill thoroughly before serving with croutons.

Serves 6-7
  
Vermont Zen Center Recipes

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