Gazpacho Soup Recipe

Here's one a recipe for one of my favorite summer-time soups. You serve it cold so it's perfect for eating when it's just too hot to cook!

Yield: 10-12 servings Chilling Time: 1 hour

1 cup tomato juice 

2 tablespoons wine vinegar 

3 tablespoons olive oil 

1/4 teaspoon garlic salt

1/2 teaspoon salt and pepper to taste 

2-3 tablespoons finely
1 medium onion finely chopped

1/2 cup finely chopped serrano or jalapeno peppers 

4 Lg tomatoes, finely chopped

1 Large cucumber, finely chopped

1. Combine all ingredients in a medium-sized mixing bowl. 
2. Chill at least 1 hour before serving.
3. To serve, pour into small lettuce-lined bowls.

* Varied amounts may be used.

This soup is truly a treat. Try it and tell me what you think.