Here's my favorite
Gazpacho
1 cup finely chopped tomatoes
1/2 cup each finely chopped green pepper,celery & cucumber
1/4 cup finely chopped onion
2 tsp finely chopped parsley
1 tsp finely chopped chives
1 small clove garlic,minced
2-3 tbs wine vinegar
2 tbs olive oil
1 tsp salt
1/4 tsp pepper
1/2 tsp Worcestshire sauce(I use the veggie one)
2 cups tomato juice(I like it better with V-8(the spicy one))

Combine ingredients in a stainless steel or glass container. Cover & chill at least 4 hrs. Serve with croutons

Notes: You can add herbs if you wish.
Check before salting--tom juice or V-8 may be salty enough.

A quickie 'gazpacho' recipe = Take your favorite salsa recipe and add finely chopped cucumber. If you look at any gazpacho recipe .......looks like salsa + cukes! You could put 1/2 of it in a blender then add back for a 'soup' coinsistancy.

WARM GAZPACHO

INGREDIENTS:
2 tbsp. oil 1 green pepper, diced
1 small onion, chopped 1 clove garlic, minced
1 ½ cups water
3 tbsp. red wine vinegar
1 tsp. sugar 1 (10 oz.) pkg. frozen corn
½ small cucumber, peeled, seeded and diced
2 tbsp. chopped fresh cilantro or parsley
1 can (14 oz.) Italian peeled tomatoes, about 2 cups

In a large saucepan heat oil over medium-high heat. Add green pepper, onion and garlic. Cook until tender, about 5 minutes.
Add tomatoes, water, vinegar, sugar, corn and cucumber.
Bring to a boil. Reduce heat to medium, simmer 15 minutes. Remove from heat; stir in chopped cilantro. Serve immediately.

I use a recipe very similar to the plant ladys, I also like the V8 rather than plain tomato juice. I add salad crotons at serving time to make it a bit more filling.... I use balsamic vinegar in place of regular vinegar for some more zip also.

Here is a link that might be useful: my home page