This gazpacho is the best I have ever tasted and can be made one day ahead. Veggies can be chopped by hand, or in a food processor. Don’t cut the vegetables too fine – this gazpacho should seem more like a runny salsa than a creamy soup. Healthy and delicious. For a luncheon, I often double this recipe and serve it from my small punch bowl.

2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
12 ounces vegetable juice (such as R.W. Knudsen Organic Very Veggie, or V-8)
1 teaspoon Tabasco, or to taste
¼ cup extra-virgin olive oil
Salt & pepper to taste

Mix the above ingredients in a large bowl, and then add:

2 large tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, chopped
Half of one yellow onion, chopped

Stir to mix. Keep chilled; serve chilled.

Serves 6.