Gazpacho

Too hot to cook? This is the perfect meal. Going camping? Blend and chill ahead of departure. When you're done setting up camp, all you have to do is take this out of the cooler and pour dinner.

This recipe is inspired by the BEST gazpacho at the Redwood Forest Restaurant in Chico.

Gazpacho
Ingredients
1 cucumber
1/2 medium red onion
1/2 c. green pepper
2 large plum tomatoes, peeled and seeded
1 c. finely chopped cauliflower
1/2 pound mushrooms
1 bunch fresh spinach
1 heaping T. fresh basil
1/2 t. garlic
1 t. black pepper
3/4 t. crushed, dried thyme
1/4 t. ground cumin
1 t. ground sage
6 T each: olive oil, white wine vinegar, lemon juice
3/4 t. tabasco or sciraca
2 cans (46 oz. size) V-8 juice (or Spicy V-8 and leave out tabasco)*
1 8 oz. can tomato sauce

* or substitute your homemade veggie juice

Directions
1. Finely chop vegetables or pulse BRIEFLY in food processor (still chunky), then remove to a large bowl.
2. Add all seasonings, sauce, and juice. Stir well. Chill. Suggestion: Let flavors combine for at least 3 hours before serving.