Title: Gazpacho (Lf)
Categories: Soup Vegetable
Yield: 1 Servings

1	lg	Tomato;
1/2	sm	Onion;
1/2	x	Cucumber;
1/2	x	Green pepper;
		Celery stalk;
2	ts	Fresh parsley; finely choppd
2	cl	Garlic; minced or crushed
2	c	Tomato juice;
3	tb	Red wine vinegar;
1/2	c	White wine;
2	tb	Basil;
1	tb	Lemon juice;
1	ts	Salt;
1/2	ts	White pepper;
1	ts	Worcestershire sauce;
	x	Dash of Tabasco Sauce
PER 3/4 CUP
42	x	*Cals
2	x	*gm Dietary Fiber
658	x	*mg Sodium analyses are without garnishes
GARNISHES
		Chopped hard-boiled egg,
		Green onions, finely choppd
		Chives,
		Croutons

Finely chop all vegetables. (A food processor is ideal for this.) Combine with all remaining ingredients and refrigerate 24 hours. Makes about 4 1/2 cups. Serve this soup chilled in bowls with one of the garnishes mentioned above.

Source: The T-Factor Diet Book by Martin Katahn

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