Gazpacho of Sorts

Not your usual Mexican GAZPACHO this is cooked.. Enjoy, you will be surprised this is delicious IF you like cold soup!

Ingredients

2 small onion, chopped

2 large cucumber peeled, seeded and chopped

2 small bell peppers seeded and chopped

6 tomato peeled and chopped

2/3 cup veg or chicken broth

3 tablespoon olive oil

½ cup vinegar

2 cups tomato juice

2 cloves garlic

4 tablespoons lemon juice

3 tablespoons brown sugar or substitute

½ teaspoon cayenne pepper-salt

3 teaspoons dill weed or more to taste

3 tablespoons mayonnaise

Optional

3 eggs for thickness

Garnish

4-5 large sprigs watercress

2 large firm tomato, seeded

1 bell pepper

2 cucumbers seeded

Directions

Begin by pureeing all the Vegetables in the blender, together with the Eggs, Oil, Broth, Vinegar and Tomato Juice and Spices. (You may have to do half at a time depending on the size of your container). Add all the remaining ingredients except the Mayonnaise, and empty into a pot. Heat very slowly stirring constantly with a wire whisk; simmer this way for no longer than 4 the 5 minutes; just prior to boil. Take it off the heat and continue stirring with the whisk occasionally as it cools. Add the Mayonnaise and put back in the blender, at high-speed, for a very short time.

Pour into serving bowl and chill at least 3 hours. Sprinkle watercress on top before serving.

Garnish

In a separate bowl, place Garnish ingredients all coarsely chopped with cucumber seeded but not peeled. . Serve in separate bowl for diners to apply to their tastes.

Abstinent Measuring

1 cup of soup as 1 vegetable and count garnish if used separately.

Oil and mayo = 1 teaspoon oil

You may delete the eggs therefore not having to use it as a protein.

Count the eggs as a 1/8th protein.

Notes

Ingredients can be cut in half. This does not freeze well, will keep in back of refrigerator for no more than 5 days.