Despite the fact that it snowed on March the 24th, spring is just around the corner. You know what that means …. summer will be here soon and everyone will be looking for a chilled soup to serve to their friends. Here’s our Gazpacho recipe. It was very well received last summer and may (or may not) make an appearance again on the menu in 2008. It is fairly easy to make, especially if you roast or grill the red peppers in advance. Enjoy.

Shorty’s Gazpacho

• 2 large tomatoes cored & chopped
• 1 cucumber, peeled, seeded & chopped
• 1 onion, peeled & chopped
• 2 roasted peeled red peppers
• 1/4 bunch rinsed cilantro

Process these vegetables to a pulp in a food processor or blender.

• Add 1 46 oz. can V8 juice
• 1/4 cup extra virgin olive oil
• 1/4 CUP SHERRY VINEGAR
• 6 drops tabasco sauce

Mix well and season with salt (careful) and ground black pepper. Serve in chilled bowls topped with garlic croutons (optional) .

This should produce enough soup for 10-12 portions and can be stored for a day or two if necessary.