Grand and Glorious Gazpacho
approximately 2 quarts tomato-vegetable juice (like V8)
1 red onion
1 bunch of green onions
1 yellow zucchini
1 green zucchini
1 red or orange bell pepper
1 fennel bulb (optional, but makes it super tasty)
4 huge cloves garlic
1/4 cup red wine vinegar
1 tablespoon olive oil
2 teaspoons Braggs (optional)
2 teaspoons lemon juice
1 jalapeno pepper
1) Dice up all your veggies except for the jalapeno, the garlic, and half the red onion. Make sure to slice the fennel bulb very thin before you chop it up into little bits.
2) Put them all in a big glass bowl or serving bowl of the like. Blend your tomato-vegitable juice with the vinegar, oil, lemon juice, garlic, Braggs, jalapeno, and half the red onion.
3) Transfer to the bowl. Stir well, cover, and let sit in the fridge for about an hour.
Enjoy :) Best served on a hot Summer day.
Not to be served to Rimmer at the Captains dinner party, for he will send it back and eat it piping hot....
Source of recipe: Me Experimenting