My daughter got this recipe from a friend a few years ago. Now I serve it often as an appetizer. It certainly is the talk of the party!
—LORNA SIRTOLI CORTLAND, NY
PREP: 10 MIN. + CHILLING • MAKES: 5 SERVINGS
2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine all ingredients. Cover and refrigerate at least 4 hours or until chilled.
BLACK BEAN ZUCCHINI GAZPACHO Substitute 2 large tomatoes for the four medium. Add 1 can (15 oz.) drained rinsed black beans, 2 chopped medium zucchini and 1/4 teaspoon cayenne.
REFRESHING GAZPACHO Increase tomato juice to 4 1/2 cups. Add 2 chopped celery ribs, 1 finely chopped red onion, 1 each chopped medium sweet red pepper and green pepper, 1/4 cup minced fresh cilantro, 2 tablespoons lime juice, 2 teaspoons sugar and 1 teaspoon Worcestershire. Serve with cubed avocado if desired.