Best Gazpacho Harley Cookbook Peg Frame 1 large can Campbell's tomato juice 1 large cucumber, pared and halved, seeds removed 1 medium onion 1 green pepper, halved and seeded ⅓ red wine vinegar 1½ tsp. salt coarse pepper several scallions 2 ribs of celery chopped chives chopped tomato, if available In blender combine one half cuke, 1 onion, one half pepper and enough tomato juice to blend 30 seconds. In a large bowl mix purée, remaining tomato juice, vinegar, salt, pepper. Chop remaining cuke, pepper, scallions, celery, chives, tomato. Refrigerate in covered jars. Delicious, non-fattening, and keeps a long time.

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