Summer is here and the heat is on, but that doesn't mean you have to heat up your kitchen to enjoy a delicious, healthy soup.
In just minutes you can make this No Cook GAZPACHO SOUP and after letting it chill for 4 hours, all you have to do is ENJOY!

No Cook

3 cups V8 juice
¼ cup lemon juice
2 cloves garlic, peeled
5 ripe tomatoes (or canned tomatoes)
1 carrot, (uncooked) peeled & in chunks
1 small onion, (uncooked) in chunks
1 cucumber (or zucchini),(uncooked) peeled & chopped
1 green pepper, (uncooked) seeded & quartered
¼ cup fresh parsley
¼ cup fresh basil or cilantro
¼ cup olive oil
1 small jalapeno (or sm. can of Ortega chilies)
1 teaspoon salt or to taste
1 teaspoon pepper or to taste

* You can also add a can of cooked garbanzo’s , some celery with the “strings” removed and cut into chunks, as well as a dash of Tabasco sauce.

In a food processor, combine 1 cup V8 juice, lemon juice, garlic, 2 tomatoes and 1/3 of the carrot, onion, cucumber, zucchini, green pepper, parsley, and basil. Process, then pour into a large bowl.

Repeat the process
, using 1 cup V8 juice, olive oil, jalapeno pepper, 1 tomato and 1/3 of the remaining vegetables.

Repeat the process
, using the last cup of V8 juice and the remaining tomato and vegetables.
Mix the three batches together. Add salt and pepper to taste.

for at least 4 hours before serving.

with chopped cucumber or tomato, croutons, slivered basil or a drizzle of olive oil.

Makes 8 cups.