A  weekend party in your future? Quick and easy, gazpacho makes a colorful splash, and tons of vitamins-it’s a semi-exotic, and healthy alternative to chips/etc, and the dueling mayonnaise-laden ‘salads’.

Courtesy of my friend Kate Bialo, and the award-winning cookbook Southern Sideboards  of the Junior League of Jackson Missisippi is Mrs. Richard Greenlee’s recipe for the best gazpacho EVER.

I guess you could use a food processor, but I like the texture that comes from chopping by hand, not smooth/pureed, but not like salsa, either; plus you really taste all the ingredients.

This recipe says it serves 10, but you may be surprised at how fast it goes. Perfect for make-ahead, and it keeps for up to five days; I’ve doubled it for just Doug and I.  Add a loaf of fresh crusty bread and you’ve got a meal-ENJOY!

VERY FINELY CHOP BY HAND

2 cups peeled tomatoes                         1 cup green pepper

1 cup celery                                               1 cup cucumber

1/2 cup onion                                           4 tsp. chopped parsley

2 tsp. snipped chives                               2 cloves minced garlic

ADD

5 to 6 TBSP red wine vinegar               4 TBSP olive oil

1/2 tsp  each salt and pepper                1 tsp Worcestershire sauce

4 cups SPICY V-8 juice

Mix, and thoroughly chill