Gazpacho

Charlotte Blackmer

About 1 lb ripe, beefsteak style tomatoes, diced in small cubes (no more
than 1/2")

1 cucumber, peeled and seeded, diced into small (1/4" is good) cubes
(more if cucumber is small)

1 red or yellow bell pepper, seeded, cored, and diced into small cubes

Small amount (no more than 2 Tablespoons) diced sweet onion, or a larger
amount of grilled and chopped onion, or one shallot

1-2 cloves garlic, minced fine or crushed

1 (11.5 oz, soft drink size) can Spicy V-8 juice

Salt, pepper, sherry vinegar to taste (start with two tablespoons), herbs
if you have them

Combine veggies in large non-reactive container (I use a casserole dish),
add juice, season to taste.  Add ice cubes if desired and chill.  The 
flavor improves if you make this some hours in advance.  Serve with
croutons and parsley/other herbs if you have them.

Note:  I often get the urge during the hot spring weather, when tomatoes
are not yet available.  I use Muir Glen canned diced tomatoes then.  An
avocado, diced, is a nice addition to this.