Velvet Turtle Gazpacho

• Ingredients

• 1 (46 ounce) can tomato juice
• 1 medium green pepper, minced
• 1 small onion, minced
• 1 cucumber, peeled and minced
• 2 small cans green chiles, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoning blend
• 1/2 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 tablespoon chopped chives
• 2 drops hot pepper sauce
• MSG (I omit this)
• Salt
• White pepper
• Lemon wedges

Instructions

1. Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly.
2. Serve with lemon wedges.
3. For a smooth gazpacho, blend above mixture in blender until smooth.
4. Serve with additional diced cucumber, green pepper, and croutons on the side.

Source: The Los Angeles Times California Cookbook c.1981