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Vivienne Kalman
This gazpacho is the best ever, says my son-in-law, David. (And he has a very discriminating palate.) Prepare this cold soup a day or two before serving to allow the flavors to blend. Garnish with croutons, diced pepper, or diced cucumber. Gazpacho makes a refreshing summer appetizer. Served with salad and bread sticks, it makes a delicious summer lunch. It keeps well in the refrigerator for many days, if it lasts that long. Enjoy.
1 medium onion
1 large cucumber
1 medium green pepper
1 28-ounce can tomatoes
12 ounces tomato juice (more, if necessary, to thin soup)
1/2 cup pareve chicken-flavored bouillon (1/2 teaspoon bouillon powder mixed with 1/2 cup water)
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 teaspoon red pepper sauce (or more for spicy)
1/4 teaspoon black pepper
1/4 teaspoon chili powder 
Process onion, cucumber, pepper, and tomatoes SEPARATELY (cut each into chunks first). Do not overprocess - vegetables should be in small dice. Place in a large bowl.
Add 12 ounces tomato juice.
Add bouillon.
In a small bowl combine vinegar, oil, red pepper sauce, black pepper, and chili powder. Stir well.
Add to the large bowl and stir thoroughly. If too thick, add more tomato juice to reach desired consistency. 
Makes 6-8 servings.


Vivienne Kalman is the Food Editor’s mother.


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