Gazpacho 2 cups tomato juice 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon McCormick Instant Minced Onion 1 teaspoon McCormick Freeze-Dried Chives 1/2 teaspoon McCormick California Style Garlic Salt 1/4 teaspoon McCormick Parsley Flakes 1/8 teaspoon McCormick Marjoram Leaves 1 cucumber, peeled 1 green bell pepper 1 ripe tomato, seeded 1 cup croutons to serve Place tomato juice, vinegar, lemon juice, oil, and seasonings in food processor and process 5 seconds. Set aside 1/4 cucumber and 1/2 green bell pepper. Cut remaining 3/4 cucumber, 1/2 green bell pepper, and tomato into chunks. Add to food processor and process 10 seconds. Scrape down and process 5 seconds. Pour into large bowl. Coarsely chop reserved 1/4 cucumber and 1/2 green bell pepper. Sprinkle over Gazpacho, cover, and refrigerate at least 2 hours or until ready to serve. Serve chilled garnished with croutons. NOTE: Great to take for a picnic in a thermos or plastic bowl with lid. Makes 8 servings, 1/2 cup each ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick.