Looking for something that is light, good for all and "delish" this is it!. Given to me in 1965 by a new friend from California, I come back to it every summer.

Gazpacho

2 cans beef consommé (regular Campbell's)
1 can tomato juice (#2 large)
1 green pepper chopped fine
2 medium tomatoes, skinned and chopped
3 scallions, mostly white parts, cut in half first lengthwise, then thinly sliced
1/2 cup chopped fresh parsley
1 clove garlic, crushed
1/2 cucumber (seedless) scored with a fork, and chopped in small pieces
1 Tablespoon olive oil
Juice one lime
6 soda crackers (saltines) rolled fine (for thickening)
Salt and pepper to taste

Mix all ingredients, let stand overnight, serve in chilled bowls with a dollop of sour cream on top (about 1/2 teaspoon)

Note: this makes quite a bit. So reduce amounts accordingly. The lime, olive oil, garlic and crackers each add their own flavors as a balance.

"My Gazpacho"

(with chicken stock)

(a recipe from Germany in 1970) from a woman whose husband had stuffed animals all over their house. I didn't care for him very much, but the soup, quite different from the above recipe, was excellent. The way it is prepared is different as well.

Prepare a Marinate:
6 Tablespoons Olive oil
3 Tablespoons wine vinegar.
Dash of Tabasco, fresh pepper Salt, freshly ground pepper

Mixture

finely dice all ingredients below. and marinate for 1/2 hour or more.

6 large ripe tomatoes, seeded
1/2 of Spanish onion (or medium red onion)
1 green pepper, 1/2 seedless cucumber peeled
1 clove crushed garlic.

Add just before serving: 1/2 pint (+ or -) chilled chicken consommé, garnish with chives.

Cold Vichyssoise (From The Gourmet Cookbook, volume I)

Slice very finely 1 mediumsized onion and the white parts of 4 leeks and sauté the vegetables in 2 tablespoons butter until they just begin to turn golden. Add 5 medium-sized potatoes, peeled and sliced, 1 quart chicken broth or water, or a combination of both, and 1 tablespoon salt. Bring the liquid to a boil and simmer it gently for 35-40 minutes. Rub the mixture through a fine sieve, return it to the heat, and add 2 cups milk and 2 cups medium cream. Season to taste and bring the soup to a boil. Cool the soup and rub it through a very fine sieve. When it is cold, add 1 cup heavy cream and chill the soup thoroughly. Serve in chilled cups and sprinkle with finely chopped chives.

Serves eight.

Note: use baking potatoes, not new or red. Also note the last addition of cream that gives it a velvet texture. Pgg.