Gazpacho

2 cups chopped or canned tomatoes

1 1/2 cups chicken broth
1/2 cup chopped green tomato or tomatillo
1/2 cup chopped onion (or 6 green onions)
1/4 cup chopped celery
1/2 cup chopped cucumber
1 green pepper, minced
1 carrot, minced
2 Tbsp. snipped parsley
1 tsp. pressed or minced garlic
1/2 cup chopped black olives (optional)
1 fresh jalapeno pepper, minced (or to taste)
1 tsp. Worcestershire sauce
3 Tbsp. wine vinegar
2 Tbsp. olive oil
2 Tbsp. fresh lime juice
2 1/2 cups V-8 or tomato juice
1 tsp. sugar
2 tsp. fresh chopped cilantro (optional) or substitute parsley
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
Croutons

Combine all ingredients.  Optional additional or substitute vegetables--1 cup diced avocado; 1 small zucchini, diced; 3 radishes, diced; 1 small turnip, diced; 2 sun chokes, diced.  (Total of 2 to 2 2 cups vegetables in addition to tomatoes.)  Chill at least four hours.  Serve cold with croutons sprinkled on top.

A good soup for a hot summer day.  This is a variation of my brother-in-law Paul Cave’s recipe that he makes in huge batches, particularly when his sister Vicky is around.  Everyone has to get what they want first, because Vicky will eat the rest.