Gazpacho

• 6 small red ripe summer tomatoes, cut into small pieces, seeds removed
• 1/2 medium size green pepper, cut into small pieces
• 1 small cucumber, peeled and cut into small pieces
• 1 clove garlic, finely chopped
• 1/2 c. tomato juice, chilled
• 1/2 tsp. salt
• freshly ground pepper
• 2 Tbsp. lemon juice
• 6 Tbsp. salad oil
• 2 Tbsp. finely chopped parsley
• 2 Tbsp. finely chopped fresh basil or 1/2 tsp. dried basil
• 1/2 c. cold chicken broth

1. Place the tomatoes, green pepper, cucumber and scallions in a bowl.
2. Make a dressing by combining the garlic, salt, pepper, lemon juice and oil in another bowl.
3. Add the parsley and basil and pour over the vegetables.
4. Chill for 2 hours.
5. Add the chicken broth and tomato juice just before serving.
6. Makes 6 servings.

red ripe summer tomatoes, green pepper, cucumber, clove garlic, tomato juice, salt, freshly ground pepper, lemon juice, salad oil, parsley, fresh basil, cold chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293583 (may not work)