Gazpacho

1 cup ripe tomato, scanned, seeded, diced

1 quarter cup green bell pepper, diced

1 quarter cup green onion, diced

3 tablespoons cucumber, seeded, scanned, diced

1/4 cup celery, diced. 1 teaspoon jalapeno, minced

1 teaspoon cilantro, minced

2 cups chicken stock or vegetable stock

1 teaspoon Worcestershire sauce

1/4 teaspoon cumin, ground

1/4 teaspoon coriander, ground

1/8 teaspoon paprika

1 tablespoon lime juice

Tabasco sauce to taste

Salt to taste.

White pepper to taste

Combine all ingredients except salt pepper and Tabasco sauce in a medium-sized mixing bowl.

Place in refrigerator until well chilled. In small batches place into a food processor or blender

until the soup is a puréed, but still a little coarse. Repeat until all vegetables are puréed.

Season with salt and pepper and Tabasco sauce. Refrigerate until blended.

This soup is great on a hot day with a small salad and fresh bread. Some other item

that you could use to garnish or serve with this would be crisp tortilla chips,

sour cream, shredded cheese, or diced avocado. Gazpacho should be made the day

it is to be served; this soup has a short refrigerator shelf life.