Pickled Gazpacho (Lf

canned with juice 1 ea Bermuda or other mild onion; -chopped 1 ea Pepper, green bell; seeded -and chopped 1 ea Cucumber; peeled, seeded & -chopped 1/4 c Sweet pickle; chopped 1 cl Garlic; peeled 3 c Tomato juice; (or a mixture -of tomato juice and cold -water) 1/4 c Red wine vinegar; 1/2 c Sweet pickle; finely minced 1/2 c Onions, green; finely minced 1/2 c Pepper, red bell; finely -minced x Salt; x Pepper, ground; 1/4 c Parsley; finely minced 1/4 c Fresh dill; finely mincedPER SERVING110 x *cals 3 x *gm protein 27 x *gm carbo 746 x *gm sodium In large bowl,

combine tomatoes, onion, green pepper, cucumber, chopped pickle, and garlic;

stir in tomato juice and vinegar.

Transfer mixture, half at at time, to blender; blend to a coarse puree.

(IF soup is too thick, dilute with a little tomato juice or water.)

Stir in minced pickle, green onions, red pepper; and salt and ground pepper to taste.

Pour into container; cover and refrigerate 6 hours or overnight.

To serve, sprinkle with parsley and dill.

Serve chilled