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Eastern Shore Gazpacho
1 stalk celery 1 small cucumber 1 medium onion 1/2 cup avocado 1/4 cup green pepper 1 small zucchini 1 tablespoon parsley 3 tablespoons wine vinegar 2 tablespoons olive oil 1/2 teaspoon Worcestershire sauce 2 drops tabasco sauce 1/8 teaspoon garlic powder 1 teaspoon pepper 1 teaspoon slat 15 ounces tomato sauce 18 ounces V-8 juice 4 medium tomatoes or 1 1-lb. can plum tomatoes with juice
Chop vegetables finely. Combine all ingredients. Chill overnight. Stores up to two weeks. Yield: 3 quarts.
Meal In A Peel
Virginia Peaches may be harder to
88.9%