GAZPACHO
Recipe lifted from the Washington Post July 8, 1998

The Post says that farm workers using what they had in the field, plus a bit of olive oil originally made Gazpacho. It is meant to be chunky, not pureed, and for that a food processor or large knife are the best tools. Be sure to make this far enough in advance so that it gets really cold.

1 small Bermuda or other sweet onion
2 firm cucumbers, peeled and cut up
2 small green peppers, seeded and cut up
6 medium to large tomatoes about 2 ¼ pounds (canned if maters are not available – reserve liquid), cored, peeled and cut into eighths
5 large cloves garlic, smashed and peeled
1 cup of tomato juice
½ cup olive oil
¼ t chili powder or 1 small piece fresh chili pepper
1 T kosher salt
broth as needed

Finely chop the onion, cucumbers, green peppers, and 5 of the tomatoes. Place chopped veggies in metal bowl. Process the remaining tomato with the garlic, tomato juice, oil and chili powder until a smooth liquid has formed. Combine with the chopped vegetables, cover and refrigerate until chilled.  Before serving, season to taste with salt. If soup is too thick, more tomato juice or a combination of tomato juice and broth may be added.