Gazoacho (Chilled Spanish Peasant Soup) Derek'S

• One large can of V-8 juice
• One can beef broth (1 cup if you make it yourself)
• One cup (more or less to taste) Vinaigrette Dressing (Olive Oil, White wine vinegar, 1 section of garlic-mashed) and herbs (basil, parsley, rosemary, dill, whatever you like. I use good seasons Italian and add the mashed garlic).
• Dice into pieces small enough to fit easily on a small spoon:
• Cucumber (1 large, skinned and seeded)
• Tomatoes, skinned and seeded (3-4 large)
• Green pepper (1)
• Red pepper (1 optional)
• White or Vidalia Onion (1/2 large optional)
• Green onions (1 bunch)
• Sliced black olives (Nicoise, Kalmatha, or other)
• Garnish with:
• Parsley
• Basil
• Avocado
• Sour cream

1. Once this has all been added, fold together well and chill for about 6 hours in the fridge. Julia Childs and Jacques Pepin like to use a blender or food processor to puree the base and garnish the top after chilling. I like the original Spanish style that they prepared without the food processor. This is how you get it in Spain or Mexico today.
2. I like to garnish with a touch of parsley or basil, 3 small slices of Avocado on top with a dollop of sour cream. The most important point is that this dish has to be made well in advance of the meal for the flavors to meld together. Keep chilled and eat it all week. Lasts about 5-6 days in the refrigerator.
3. Good cookina
4. Derek Taylor

beef broth, vinaigrette, enough, cucumber, tomatoes, green pepper, red pepper, white, green onions, black olives, parsley, basil, avocado, sour cream

Taken from www.epicurious.com/recipes/member/views/gazoacho-chilled-spanish-peasant-soup-dereks-58393214 (may not work)