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Carol and Barb
battle of the divas...dueling gazpachos two people having a tug-of-war

edgy or classic?!
fresh or spicy?!

Barb's favorite...
Carol's favorite...
watermelon gazpacho

6 c cubed, seeded watermelon
1 c chopped, peeled English cucumber
½ c chopped yellow bell pepper
1/3 c chopped green onions
3 T chopped fresh mint
3 T fresh lime juice
1 T olive oil
¾ t salt
1/2 t Tabasco
1 minced garlic clove
1 c cranberry-raspberry juice

Combine first 10 ingredients.  Pulse one half mixture at a time in the food processor until finely chopped.  Place in large bowl, add juice and chill.

Adapted from Cooking Light.

Serve in margarita or martini glasses. 

Try a straw or decorative toothpick with a cube of watermelon for garnish. 

It's fun to sip or use a spoon.



6 large ripe tomatoes, chopped
2 red peppers, cored, seeded and chopped
2 yellow onions, chopped
2 large shallots, chopped
2 large cucumbers, peeled, seeded, chopped
1/2 c red wine vinegar
1/2 c olive oil
1 1/2 c canned tomato juice
pinch of cayenne pepper
salt and pepper to taste
1/2 c fresh dill, chopped
*add chopped avocado or cilantro for garnish

In a bowl mix the vinegar, olive oil tomato juice and eggs.
Puree the vegetables in a blender or processor in small batches, adding the tomato juice mixture.  Do not completely puree, retain some of the crunch of the vegetables.
Stir in the cayenne, salt and pepper to taste, and the dill.  Chill for at least 4-6 hours.

Adapted from the Silver Palate Cookbook.

Use chilled mugs to serve as a first course while the grill is heating up!

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