Gazpacho

I made my good-for-you gazpacho for Mah Jongg today and everybody asked if it was on the blog.  I said, “No, its just gazpacho.”  But they all wanted the recipe so I’m putting it up for the Mah Jongg girls and anyone else who wants it.  It is a great starter for lunch or dinner so you get full before you eat anything less healthy.

One trick about this Gazpacho I learned from my friend Roz Howell, was to use canned diced tomatoes.  She convinced me that they were always better than fresh since they were perfectly ripe.  In the weird juxtaposition of the world, Roz was the one who taught me how to play American Mah Jongg.

1 15 oz.can diced tomatoes

46 oz. bottle of Hot and Spice V-8 –low sodium

2 medium sweet onions chopped finely

1 English cucumber –  seeded and diced

½ red bell pepper diced

½ green bell pepper diced

1 jalapeño pepper minced

1 cloves of garlic grated

5 T. red wine vinegar

10 basil leaves – cut in tiny strips

Mix everything together and chill.  This one was garnished with a slice of avocado.  Feta cheese is also a great garnish.