Title: Margaret's Garlicky Gazpacho
Categories: Soup
Yield: 12 Servings

6		Garlic cloves; peeled and quartered
2		Onions; peeled and sliced
2		Cucumbers; sliced, seeded and peeled, if desired
6		Tomatoes; peeled, halved and seeded
2		Each green and yellow peppers; quartered, seeded
1/4	c	Tomato paste
1	c	Balsamic vinegar
2	c	Vegetable juice cocktail
		Salt and pepper to taste

In a blender, combine all ingredients, except juice, salt and pepper. Blend well. Stir in juice, salt and pepper. Chill 4 hours (or longer) before serving. Garnish individual servings with croutons and plain yogurt, if desired. Serves 12 to 16. (Adapted from American Harvest Newsletter - Summer 1994, Vol.3, $3.75)

From the Denver Post Food Section 8/3/94

Formatted for MM by Pegg Seevers

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