Recipe for Gazpacho on the Rocks

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Yield:

Ingredients:

Amount	Ingredient
1 can	vegetable-cocktail juice (46 oz.) reduced sodium, such as V-8
2 tbl	chopped celery
2 tbl	chopped onions
2 tbl	fresh lemon juice
2 x	cloves garlic chopped
1/4 tsp	hot pepper sauce or to taste
	Parsley basil or other

Instructions:

Instructions: Pour about 3 cups juice into a blender. Add the celery, onions, lemon juice, garlic and pepper sauce. Process on high speed until smooth. Pour into a large pitcher and add the remaining juice; stir. Serve over ice or chill. Garnish with herbs if desired.

Jane Says: This is a great start to an outdoor party - very light.

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