1 lg. cucumber, peeled, seeded & cut into 1 inch pieces
1 lg. green pepper, seeded, cut into 1 inch pieces
1 lg. red pepper, seeded, cut into 1 inch pieces
1 lg. stalk celery, cut into 1 inch pieces
1 lg. carrot, cut into 1 inch pieces
1 med. onion, cut into 1 inch pieces
4 c. tomato juice
1/4 c. tomato paste
1/4 c. red wine vinegar
1 tsp. oregano
Salt & pepper to taste
Dash of Tabasco sauce

Finely chop all the vegetables in a food processor. Do not drain. Blend the other ingredients, mix in the vegetables and their juices. Chill for one hour. Yield: 6 servings.

The girls went to Atlantic City to visit our friend Phyllis who has an apartment there. She served Gazpacho in glass dessert dishes, and we sat all over the living room, even on the floor. It was really a lot of fun eating it this way.