Gazpacho
Cynthia Salvato

• 2 cups green peppers, or a mix of orange, yellow and green, chopped
• 3 cups tomatoes, diced
• 2 medium cucumbers, diced
• 1 medium zucchini, diced
• 2 scallions, chopped
• 1 medium onion, chopped
• 1 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 2 cloves fresh garlic, chopped
• 1 jalepeno, minced
• juice of 2 limes
• salt and pepper to taste
• 4-6 cups tomato juice

Combine all the ingredients and chill for at least two hours or overnight. This soup can also be pureed in the blender, but it's best when all the ingredients are chopped. For a speedy preparation use your food processor to chop the vegetables.

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Savoring Rhode Island • Johnston, RI 02919