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                    G A Z P A C H O
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    Ingredients:

      cucumber, 1 medium
      onion, yellow or sweet, 1 small
      celery, 1 large stalk, plus some leaves
      tomato, 1 medium
      lemon &/or lime, about 1/2 of one fruit

      salt, a few shakes
      pepper, a few grinds
      tobasco, a few squirts
      soy sauce, a couple splashes

      apple cider vinegar, up to 1/4 cup
      canola oil (or similar), up to 1/4 cup
      tomato juice, 1 - 46 fl. oz. can


    Peel the cucumber and onion.

    Slice the cuke, onion, celery, and tomato, then chop each
    separately as follows:  On a cutting board with a large, sharp
    chef's knife, chop in a way to create a range of sizes from fine
    to course; largest pieces are maybe 1/2 inch long.  Put these in
    a pitcher that holds at least 2 1/2 quarts.

    Slice the lemon / lime about 1/4 inch thick, then cut these in
    half.  Add to pitcher.

    Add salt, pepper, tobasco, and soy to taste.

    Add vinegar, oil, and finally the tomato juice.

    Stir.

    Refrigerate over night, flavors need to mingle and blend.

    Stir before serving.  Serve cold in squat glasses with soup
    spoons.  Add a stick of celery or cucumber if you like; no little
    umbrellas, please!


    Notes:

    This can be made with tomato soup, 2 small cans or one large,
    with water added as specified.  This will be a little sweeter and
    a little richer.  (just inexpensive grocery store soup)

    The "original" recipe calls for 1/4 cup each of vinegar and oil,
    but I used a little less of each (maybe 3/4 to 7/8 of that
    amount) and I think it's better.

    Use a blender or food processor if you want.  The consistency
    will probably be a little different.

    Other good optional ingredients:  hot banana pepper, fresh basil
    leaves, and/or fresh cilantro.

    Add anything else you want or change quantities to suit your
    taste.  Go ahead, ruin the damn recipe!  :-)

    14 July 2002