Inspired by fresh cucumbers someone brought into work and a bit of tomato juice leftover from the tomato soup yesterday, I decided to get creative on the Gazpacho front and make my own recipe. This one turned out good – it was a bit zippy, which I liked, and the minced onions seemed to join with the juice to make it a bit thicker or something. Nick gave it a 5 and said I should make it when his parents come to visit.

Colleen’s Version of Gazpacho

Ingredients:
juice from 1 28 ounce can of whole tomatoes
1.5 cups V8
½ green pepper, diced
⅓ red onion, minced
3 cloves garlic, minced
1 medium-large cucumber, diced
2-4 dashes red hot
freshly ground black pepper
2 dashes white pepper
1 -1.5 tablespoons lime juice
1 small sprinkle red pepper flakes
½ teaspoon basil

Method:
Combine and chill overnight.

Notes:
This was good! A bit zippy – Nick really liked this one and gave it a 5!