GAZPACHO -- Audrey Singer recipe, that she got from Bea Yager

    This is a cold gazpacho and is best served chilled and in a glass,
    as opposed to served in a soup bowl.  Refreshing on a warm day, mon.

	2/3 cup diced cucumber
	1/2 cup diced onion
	1/3 cup diced celery (or a little more...)
	optional: some celery top chopped (or parsley or cilantro)

	2 - 10.5 oz. cans tomato soup*
	2            cans water*
	1/4 cup vegetable oil
	1/4 cup cider vinegar

	salt, pepper, hot sauce to taste
	(I tend to go light on the hot stuff for this)
	--------
	1/2 - 1 lemon, sliced

    Combine all ingredients -- except the lemon -- in a pitcher or other
    large enough (about 1/2 gallon) container.  Of course you can add other
    stuff, but go light on the seasonings.

    Blend about a quarter at a time -- a few short bursts per batch.
    You might want to blend the different batches to varying degrees, so
    that some of it is chopped finer and some is left more chunky.  Pour
    each blended batch into the container that the gazpacho will be
    refrigerated in, such as a jar or a covered pitcher.

    Add the lemon slices and refrigerate _over_nite_ so flavors will blend.

    Watch out when you pour this into glasses, cuz all the lemon will
    want to plop out first.  I suppose an alternative would be to add a
    little lemon juice and grated peel to the gazpacho during preperation,
    then just add a lemon slice to each glass after pouring.  If you want
    to get fancy, throw a celery stick or cucumber slice into each glass.
    Little umbrellas are discouraged.  :-(-:

    * If you need to substitute tomato juice, use it instead of the soup
      and water, add a little sugar and garlic, and adjust other
      ingredients as necessary for your quantity of juice.

    Plagiarized 4/97, D.Singer