Recipe: Mel’s Gazpacho

This is a very flexible recipe – substitute at will, always keeping the proportions about the same.


2 ripe tomatoes
1 cucumber
1 onion
1 bell pepper
2 cloves garlic, minced or pressed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cups tomato juice
1/4 cup fresh parsley, nicely chopped
salt to taste


Peel the cucumber and onion. Remove seeds from the pepper. Dice one-half of each vegetable, and throw the other half in the blender or food processor. (Of course, you’ll cut it into chunks your machine can handle.) Puree the vegetables in the machine, and then mix all ingredients in large, non-reactive container. Let rest, covered, in the refrigerator for several hours, or even overnight. Serve chilled.