Laun/Pruett Recipe Collection
Hood Canal Gazpacho

3 lbs tomato
1 1/2 c. tomato juice
1 sm clove garlic
2 T. lime juice
2 T. olive oil
1 T. white wine vinegar
1 t. sugar
1 t. salt
1/2 t. dried oregano
6 green onions thinly sliced
1/4 c. chopped celery
1/4 c. chopped cucumber
1 seeded and minced jalapeno

Garnish:
diced avocado
red bell pepper
cilantro
lime
sour cream
garlic croutons

Toss it all together and refrigerate 4-24 hours. Serve cold

Recipe Contributed by Mary Ann Laun