Gazpacho

• 1 clove garlic
• 2 tsp. salt
• 1/3 c. chopped, fresh mushrooms
• 1 Tbsp. olive oil
• 1 c. chopped onion
• 2 c. chopped tomatoes
• 1 1/4 c. chopped green pepper
• 1 c. chopped celery
• 1 c. chopped cucumber
• 2 tsp. chopped chives
• 1 tsp. fresh ground pepper
• 1 Tbsp. chopped parsley
• 1/4 tsp. Tabasco
• 1 tsp. Worcestershire
• 1/2 c. tarragon wine vinegar
• 3 c. tomato juice

1. Crush garlic in salt (salt can be optional).
2. Saute mushrooms in olive oil.
3. Add garlic and mushrooms to remaining ingredients and let stand in glass or stainless steel container at least 3 hours (preferably overnight).
4. Serve with garlic croutons.

clove garlic, salt, fresh mushrooms, olive oil, onion, tomatoes, green pepper, celery, cucumber, chives, fresh ground pepper, parsley, tabasco, worcestershire, tarragon wine vinegar, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303413 (may not work)