Mama Gazpachot's Gazpacho...

It's summer, you want soup and you want it spicy and cool. Gazpacho(t) is your best bet. This recipe comes from the family vault - a specialty of Mama Gazpachot.

1 cucumber peeled
4 large ripe peeled tomatoes
1/2 medium Vidalia onion
1/2 large green pepper
1-3 cloves garlic (to taste)
1/4 cup olive oil
1/4 cup red wine vinegar
2 cups V-8 or fresh tomato juice
3/4 teaspoon sea salt
1/8 teaspoon black pepper
0-10 drops Tabasco (to taste)

Using a Cuisinart:

Cut up cucumber, pepper, onion into 1 1/2 inch chunks

Combine oil, vinegar, salt, pepper in a bowl

Insert blade, place 1/2 veggies, juice, oil & vinegar mix in Cuisinart

Pulse on and off, then let run until desired consistency. I prefer a refined chunkiness throughout, like a slightly course porridge.

pour into a large bowl

repeat with other half

Chill in fridge 4 hours

Spruce up surface with something - basil leaves, scallions, or best, a fresh boiled crawdaddy.

Serves 6