GAZPACHO

This is a summertime favorite. It has many variations, limited only by imagination. This is the basic recipe, a vegetarian version, but it can be kicked up by adding shrimp, crab, or other shellfish, or with chopped salami, roast beef chunks, cubed chicken or what have you. The real secret is a very sharp chef's knife and the patience to use it well

Ingredients

3-4 12 oz. cans of spicy or picante V-8 juice (more if you are feeding a large family or having a party)
One medium jicama cut into half inch cubes
Two or three carrots, chopped
2-3 bell peppers, chopped. (I use two or three different colors for visual effect.)
2 cubed avocados
1 large red onion, chopped
3 stalks of celery, chopped
2-6 yellow peppers (to taste) or if you prefer, jalapeno peppers, finely chopped
Tabasco sauce, to taste
Juice of three large limes

For garnish, cubed or crumbled panela or queso fresco (Mexican cheeses).
A few sprigs of cilantro, chopped


Directions

Chop all the veggies and place in a large spaghetti pot or dutch oven, bowl or even large Zip-Loc bags. Add the V-8 Juice and chill, preferably overnight. Serve in chilled bowls, garnish with cilantro and cheese.