Gazpacho – Chilled Tomato Cucumber Soup

Ingredients

• 2 cucumbers, washed, unpeeled, chopped
• 4 cups fresh red tomatoes and their juice
• 1 small can V-8 juice (5.5 oz.)
• 1/2 tsp smoked paprika
• 2 dashes cayenne papper
• 3 tbsps red wine vinegar
• 4 tbsps extra virgin olive oil
• 1/2 tsp salt
• 4 tbsps lemon juice
• 2 tbsps minced Italian parsley

Directions

In a blender or food processor fitted with a steel balde, puree the cucumbers and tomatoes.

Add 1/2 of the V-8 and blend until smooth.

Add the rest of the ingredients and the rest of the V-8 juice and blend again.

Taste for salt and spice level and adjust if desired.

Chill.

Serve in small cups as a starter course or put in a thermos for picnics.

Makes about 5 cups.

Keep refrigerated and use within 3 days.

Recipe by Jane O’Riordan