Title: Kettle River Gazpacho
Categories: Soup Vegetable Garlic
Yield: 6 Servings

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,ore
		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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