This weekend, my friend, Jackie, was over and we drank a couple of Bloody Marys with spicy tomato juice. They were so good – like salsa with vodka in it. Ever since then, I’ve been thinking about Gazpacho, which has always tasted like salsa soup to me. Yum. 

Here’s a recipe for Gazpacho from the Sherwood Forest B&B, in Saugatuck, Michigan. 
The Sirens Gazpacho 
Ingredients:
6 large tomatoes
2 cups tomato juice
1 medium sized cucumber, chopped and seeded
1 medium sized green pepper, finely chopped
1 medium sized onion, finely chopped
1 medium clove garlic, minced
1 quarter cup extra virgin olive oil
2 tablespoons vinegar
3-4 drops Tabasco sauce
1 teaspoon …read more

Gazpacho, chilled tomato and vegetable soup, is one of my favorite summertime dishes. It originated in the Andalusia region of southern Spain, where every family has its own variation. Today, the soup is made throughout the world, especially in Latin American communities.
Gazpacho makes a great accompaniment to grilled meats; it’s a safe and easy dish to make for a Memorial Day picnic; and gazpacho is a fun way to encourage your kids to eat their vegetables.
Gazpacho
1 Stalk celery
4 Ripe tomatoes
1 Red onion
1 Green bell pepper
1 Cucumber
2 Red bell pepers
3 Garlic cloves
1 Jalapeno pepper (optional)
3 C. tomato juice
1/8 C. olive …read more