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Frances Stolper
This is easy and delicious. I sometimes add any of the following: 1/2 cup frozen or canned corn niblets, thinly sliced avocado, small can of crushed pineapple. This is best if served after being refrigerated for at least a day. Serve with a dollop of sour cream and chopped basil if you like.

Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation.
1 small onion
2 cups cut up fresh tomatoes (2 medium tomatoes, approx. 3/4 pounds)
1 cup red pepper
1 large cucumber
1 scallion
1 clove garlic
4 cups V-8 juice
Juice of 1 lemon
Juice of 1 lime
2 tablespoons wine vinegar
2 tablespoons olive oil
1 teaspoon honey
Hot pepper sauce to taste
Salt and pepper to taste
Cut the onion, tomatoes, red pepper, cucumber, and scallion into small chunks and place in a food processor with the garlic clove. Using intermittent pulses, chop vegetables, being careful not to over process. The mixture should have some pieces of vegetable that are recognizable.

Remove the mixture to a large bowl and add the remaining ingredients. Refrigerate for at least several hours and taste again for seasonings just before serving.

Yield: About 7 1/2 cups

Frances Stolper is well-known for her cooking and entertaining. She is the Food Editor’s mother-in-law.


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