I made gezspacho (sic) tonight after another $150 trip to the grocery store (which I picked up some things to allow me to try a new type of cooking called 'stir fry'. I set meat to marinade overnight, and therefore ate only salad for dinner. But just now I had some of this gezpacho I made earlier. Here's the recipe which I memorized from a cookbook a few years ago and changed up to taste better.


.5 cup white onion
.5 cup celery
2 tomatos, gutted
1 tablespoon chopped cilantro
1 teaspoon chopped parsley
.5 teaspoon paprika
1 teaspoon Tabasco
dash salt
3 dashes black pepper
.5 cup cucumber
1 cup V8 juice
1 tablespoon oil
1 tablespoon vinegar

I usually double all of these (except for the cilantro and tabasco, which I quadruple or quintuple) to make 4 decent bowls. It keeps a few days in the fridge. Stir it up before you eat it. It looks and tastes like fresh salsa. It's to be served cold, obviously. It tastes really good and you can use it as salsa if you're in a tostito surplus. This is the only way, by the way, which I can tolerate fresh tomatos in any capacity. Otherwise they make me want to gag and die.