From Jeanie Shaw, who has been like a sister to me since I was 13. This version of gazpacho is kind of like a liquid salad, and I find it hard to stop eating it until it’s all gone.
1 large cucumber
1 large red pepper
1 large tomato
1/2 small red onion
1/8 cup packed parsley sprigs
2 cups tomato juice
3 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp hot pepper sauce
Coarsely chop 1/4 cup cucumber for garnish. Peel and cut remainder into chunks.
Cut red pepper, tomato and onion into bite sized chunks. One vegetable at a
time, chop finely by hand or food processor (careful not to puree). Cut up
sprigs of parsley with each veggie. Place veggies and parsley in large bowl,
stir in tomato juice, vinegar, salt, and hot pepper sauce. Cover and
refrigerate 1 hour to blend flavors.
About 45 calories per serving.