Gazpacho Soup

• 1 clove garlic
• 2 tsp. salt
• 1/3 c. sliced mushrooms
• 3 Tbsp. olive oil
• 1 c. chopped onion
• 2 c. chopped tomatoes
• 1 1/4 c. chopped bell pepper
• 1 c. chopped cucumber or avocado
• 2 tsp. chives
• 1 tsp. black pepper
• 1/4 to 1/2 tsp. Tabasco
• 1 tsp. Worcestershire sauce
• 1/2 c. wine vinegar
• 3 c. tomato juice
• 1 Tbsp. chopped parsley
• croutons

1. Crush garlic in salt.
2. Saute mushrooms with garlic, salt and olive oil.
3. Drain off excess oil.
4. Run all through food processor until smooth. Combine in large bowl or jar.
5. Refrigerate overnight to meld tastes.
6. Serve with croutons and sprinkling of extra chopped green onions, cucumbers, avocado, bell pepper and tomato. Makes 10 cups.

clove garlic, salt, mushrooms, olive oil, onion, tomatoes, bell pepper, cucumber, chives, black pepper, tabasco, worcestershire sauce, wine vinegar, tomato juice, parsley, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588795 (may not work)