This is excellent and fairly easy but does take a bit of advance prep. It's been quite hot here in So Cal and we've been eating "cold things" for the past two weeks. A pasta salad would also be good. Something like....Rotilli, tomatoes, vinegrette, capers, garbanzo beans, fresh herbs, chicken, diced chipotles....? * Exported from MasterCook * Gazpacho Recipe By : Robert Lusk Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Red Wine Vinegar 1/4 Cup Olive Oil 2 Tablespoons Sugar 3 Cups Chicken Broth 3 Cups Tomato juice ( I use one can tomato juice and one can spicy V8) 5 Medium Tomatoes/ peeled and diced 8 Scallions or Green Onions 1 English cucumber 1/2 Green bell pepper diced fine (I used 1 poblano) 1 Jalapeno, seeded and minced 1 Tablespoon Lemon Juice Louisana Hot Pepper Sauce to taste Kosher salt Freshly ground pepper Watercress (garnish) Mix vinegar, oil, salt, pepper and sugar in a glass. Add to the tomato juice and chicken broth. Remove most of the green from the scallions and one outer layer. Slice into rounds. Peel, seed and chop the cucumber. Add vegies to the soup (except green pepper). Refrigerate for at least 3 hours. Before serving add green pepper. Ladle into bowls and top with watercress. Serve with Garlic bread and hot sauce. Rob L http://www.PepperFool.com