Table Two

Arrange with crudities and breads.

Gazpacho

8 cucumbers, peeled, seeded and chopped
1 bunch celery, chopped
4 bunches green onions, chopped
2 red peppers, chopped
4 green peppers, chopped
14 tomatoes, seeded and chopped
3 large cans V-8 Juice
3 large cans tomato juice
4 garlic cloves, crushed
1 1/2 cups olive oil
1 1/2 cups red wine vinegar
Hot sauce, to taste
Salt, to taste
4-5 Tbsp. lemon juice
3/4 cup chopped parsley

Combine all the ingredients. Refrigerate overnight, then serve in cups.

Variation: Add an ice ring to gazpacho served in a punch bowl: Decorate the bottom of an ice mold with green onion slivers and fresh, thin lemon slices. Then, fill the mold with half tomato juice and half water and freeze.

Makes 30-40 servings

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