Kettle River Gazpacho

Servings: 6
Ingredients:

3    Tomatoes, peeled, seeded and
-coarsely chopped
1/2    Green pepper, seeded and
-diced
1    Clove garlic, finely chopped
1 sm Onion, finely sliced
1/2    English cucumber, peeled and
-chopped
4 tb Finely chopped mixed fresh
-herbs such as chives,
-parsley,oregano,
Chervil.
2 tb Olive oil
10 tb Chili sauce
2 tb Lemon juice
1/2 c  Tomato juice

Mix all the ingredients together. Heat gently over medium heat. Serve
with hot crusty bread. Can be served chilled or at room temperature.

Origin: Sun Rype Recipe insert Shared by: Sharon Stevens.