Here ya go...
It says "Ann's" recipe but it is not AnnT....but my friend Ann K.

Gazpacho..Ann,
1 cups chopped peeled, seeded tomato
1/2 cup finely chopped Green pepper
1/2 cup cucumber chopped and peeled and seeded
1/2 cup chopped celery
¼ cup chopped onion
2 tsps snipped parsley
2 tsps snipped chives
1 large clove minced garlic
2 ½ T red wine vinegar
2 T fruity, green olive oil
1 tsp salt
¼ tsp pepper
½ tsp wÂshire
2 cups tomato juiceÂ.stir, cover and chill at least 4 hoursÂover night is better

My adaptations
1 T minced parsley
1 T minced fresh basil
1 T minced fresh chivesÂor green onion tops
2 cloves garlic through a press
1/2 tsp Fresh ground pepper
1 tsp wÂshire

Here is one that we really like, a little different than the traditional gazpacho.

Green Gazpacho
Yield a scant 6 cups - serves 6

1-1/2 pound cucumbers (4 to 5 picklers or 2-1/2 large slicers) peeled, seeded and cut into 1 inch pieces (enough to yield 3 cups)
1 tablespoon kosher salt; more to taste
1 large yellow pepper
1 medium avocado
1 medium sweet onion, cut into 1 inch pieces (2 cups)
1/4 teaspoon freshly ground black pepper; more to taste
3 ounces fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
1 teaspoon chopped garlic
1/4 cup coarsely chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh basil or mint
2/3 cup extra-virgin olive oil; more for garnish
2 tablespoons red wine vinegar

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 teaspoon of the salt. Let them sit for 30 minutes to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; youÂll need it later. Cut the avocado in half, peel one half and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it into plastic, and refrigerate for later.
Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 teaspoon salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor. Process the bread, garlic, and herbs until th bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.
When ready to serve, peel the reserved avocado half and cut it into ½ inch dice Cut the reserved pepper into 1/4 inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until itÂs thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 teaspoon of olive oil over each bowl and serve.
Fine Cooking, August/September, 2007

Thanks, I copied both.

I'll try one this weekend. And the other soon.

Patti

We love gazpacho! Here's the one I make:

GAZPACHO ANDALUZ (Spanish Cold Summer Soup) - Serves 6

2 thick slices bread (75 g) 2 1/2 oz
1 kilo (2 lbs) ripe tomatoes (4 large)
3 cloves garlic
2 teasp salt
1/4 teasp ground cumin
5 TBS (70 ml) olive oil
5 TBS (70 ml) wine vinegar
2 cups (1/2 liter) water approx.
1 green bell pepper (I added red as well)
1 cucumber
1 onion
1 small tomato
2 sliced toasted bread, cubed into small croutons
1 hard-cooked egg, chopped into small pieces

1. Remove crust from first two bread slices and soak in water (not from the 2 cups water) to cover for 15 minutes.

2. Squeeze out the excess water from the bread and put it in the blender with the tomatoes, garlic, salt and cumin. Process until puréed (process in two or more batches if necessary).

3. With the motor running, add the oil in a slow stream. then add the vinegar. The mixture will thicken and change colour as the oil emulsifies. Add a little of the water and sieve the mixture.

4. Transfer to a tureen and stir in the water. Chill until serving time.

5. Chop the green (& red) pepper, cucumber, onion and tomato.

Either add them to the chilled gazpacho or

Source: 'The Best of Spanish Cooking'
Janet Mendel

SharonCb

Yum, I love Gazpacho and these all look good!
Here's another.....

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

I love a good Gazpacho. I should make it more often.

Home Cookin Chapter: Recipes From Thibeault's Table

Grilled Prawns with Gazpacho
============================

My version - created from a number of different Gazpacho recipes.

7 ripe Italian tomatoes cut into chunks
1/4 small English cucumber cut into 1/2 inch pieces
2 cloves of garlic minced
1/2 green pepper cut into pieces.
1 stalk of celery cut into 1/2 inch pieces
1/2 small red onion cut into pieces
1 tablespoon tomato paste
salt
pepper
cayenne pepper
cumin
good splash of olive oil
1 tablespoon red wine vinegar

Mix ingredients together and refrigerator for 6 to 8 hours.

Place ingredients in blender or food processor. Add

1/2 jalapeño pepper
Italian parsley
homemade chicken broth
clamato juice
Fresh Squeezed lime

Pulse until the vegetables are minced but still retain some texture. Add more broth of juice to taste.

Pour into bowls and garnish with:

Finely diced - Cucumber,Red onion,Tomato,Chopped cilantro and Avocado

Prawns

Minced garlic, Hot red Pepper flakes, tequila, lime, olive oil, salt and pepper

Marinate for 30 minutes

Grill over high heat and serve with Gazpacho

YUM!!! Thanks!!

I'll be making Gazpacho this afternoon...

Patti

Here's another one from a sadly now closed Los Angeles landmark restaurant--

Gazpacho a la Scandia

4 Large ripe tomatoes (3 giant size fit in blender) coarsely chopped
1 large onion, coarsely chopped
1 clove of garlic minced
1 large cucumber, peeled and sliced (use seedless type)
1 jalapeno chile, seeded and coarsely chopped,
2 cups of tomato juice
½ cup wine vinegar
1 ½ Tblsp Olive oil
½ cup white or red wine
2 tsp of Paprika
1 tsp salt
1 tsp black pepper
½ tsp ground cumin
Few dashes of hot pepper sauce
Few dashes of Worcestershire sauce

1. Combine tomatoes, onion, garlic, cucumber and jalapeno chile in bowl and let soak in tomato juice for two hours.
2. Add wine vinegar, olive oil, wine, paprika, salt, pepper, cumin, hot pepper sauce and Worcestershire. Turn into blender container and blend until smooth. Strain and chill several hours to blend flavors. Add water if too thick.
3. Serve in chilled soup bowls

Toppings (optional)

1 avocado- chopped or chunked
croutons
red pepper-chopped
cucumber- peeled and chopped