Kettle River Gazpacho

3 Tomatoes, peeled, seeded and

-coarsely chopped 1/2 Green pepper, seeded and

-diced 1 Clove garlic, finely chopped

1 sm Onion, finely sliced

1/2 English cucumber, peeled and

-chopped 4 tb Finely chopped mixed fresh

-herbs such as chives, -parsley,oregano, Chervil. 2 tb Olive oil

10 tb Chili sauce

2 tb Lemon juice

1/2 c Tomato juice

Mix all the ingredients together. Heat gently over medium heat. Serve with hot crusty bread. Can be served chilled or at room temperature. Origin: Sun Rype Recipe insert Shared by: Sharon Stevens.