Name: Gazpacho
Ingredients: 2 (or more) large cored very; Ripe tomatoes; 1 (or more) medium cucumber; (doesn't need to be peeled; Unless heavily; Waxed); 1/2 (or more) large green; Pepper; 1 (or more) large onion; 3 (or more) cloves of garlic; 1 Heaping TBSP shrimp and crab; Boil; 1 ts Cumin; 1 Scant tsp. salt; ds Or two of Chinese hot oil; (opt ); V-8 or tomato juice to fill; Pitcher (minimum of a cup); Any additional veggies; Or spices or herbs you; Want--i e. cilantro :d

Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

CATEGORY	CUISINE	TAG	YIELD
Eggs	Spanish	Soup, Spanish	1	Servings

INGREDIENTS

2		(or more) large cored very
		Ripe tomatoes
1		(or more) medium cucumber
		(doesn't need to be peeled
		Unless heavily
		Waxed)
1/2		(or more) large green
		Pepper
1		(or more) large onion
3		(or more) cloves of garlic
1		Heaping TBSP shrimp and crab
		Boil
1	ts	Cumin
1		Scant tsp. salt
	ds	Or two of Chinese hot oil
		(opt )
		V-8 or tomato juice to fill
		Pitcher (minimum of a cup)
		Any additional veggies
		Or spices or herbs you
		Want–i e. cilantro :d

INSTRUCTIONS

Semi-puree the veggies. I usually use a Bamix, because they are chunkier
that way.  However, for the picnic I used a blender since I was making a
bigger quantity.  Add all the other stuff and mix and refrigerate over
night. That's it.  No fat (other than the hot oil), no animal products,
lots of vitamins and fiber. :>
From: Carol Bryant                    Date: 08-17 Cooking -
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98

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