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Kettle river gazpacho

Yield: 6 Servings

Ingredients:

• 3 Tomatoes peeled seeded and -coarsely chopped
• 1/2 Green pepper seeded a -diced
• 1 Clove garlic finely chopped
• 1 sm Onion finely sliced
• 1/2 English cucumber peeled and -chopped
• 4 tb Finely chopped mixed fresh

Instructions:

-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.

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