GAZPACHO

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, and chopped

1 sweet red bell pepper (or green), seeded, and chopped

2 stalks celery, chopped

1-2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh chives

1 clove garlic, minced

¼ c. red wine vinegar

¼ c. olive oil

2 Tbs. freshly squeezed lemon juice

2 tsp. sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 tsp. Worcestershire sauce (omit for vegetarian option)

4 c. tomato juice

Blend all ingredients in large bowl or pourable container, and let the flavors marry in refrigerator for at least 4 hours; overnight is better. Serve well chilled in generous bowls.

BEEF AND POTATO SUPPER POT

1 Tbs. vegetable oil

3 medium potatoes (about 1¾ lb.) peeled and cut into bite-size pieces

2 medium onions, peeled and coarsely chopped

1/3 lb. lean beef, sliced into bite size strips
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