Vegan Gazpacho

It is the taste of summer! Served cold, or even over a few ice cubes, garnished with a little diced cucumber and fresh cilantro, this spicy dish is - mmmmmm. And it keeps in the refrigerator about a week, getting tastier every day.

This recipe makes 2 gallons when mixed, about 30 servings. It includes a concentrated vegetable base and tomato juice mixer. It tastes best if you mix in the final juices at least 12 hours before it is served; the whole recipe uses 3 cans of salt-free tomato juice.

To make the vegetable concentrate: Whiz in the blender: 1/2 onion or 1 cup celery and leaves 1/2 green pepper 2 cloves garlic, peeled 1/2 can (23 oz) (first part) salt free tomato juice Add: 2 teaspoons ground clove 1/2 C chopped fresh cilantro 2 tablespoons jalapeno salsa- extra hot, or 3 seeded chopped fresh jalapenos 6 tablespoons oil (olive preferred) 6-8 tablespoons vinegar 1 teaspoon or less Tobasco 2 shakes cayenne Peel and chop: 5-6 C chopped tomatoes- about 2 pounds Dice into a small (1/4") dice: 1 medium cucumber 2 zucchini or other summer squash Complete the concentrate by adding: 1/2 can tomato juice (second part)

To prepare the final soup: Mix each 1/2 of the spicy vegetable concentrate with: 1 can (46 oz) salt free tomato juice (third part) Let chill in the refrigerator at least 12 hours. Garnish each serving with: 1 tablespoon diced cucumber 1 tablespoon chopped fresh cilantro, basil or Italian parsley