Nomi Wagner Portrait Artist


by Nomi Wagner

After all those fabulous holiday goodies, it’s (sigh) time to get back on the wagon.  My husband Gerry and I make a big bowl of Gazpacho every week and enjoy it as a first course. It curbs our appetites and has lots of veggies. This is our variation of a recipe I learned almost 40 years ago when taking cooking classes from Diana von Welanetz Wentworth. I like it with guacamole and Gerry likes it with feta cheese.

Mix together in a very large bowl:

64 oz. bottle of Trader Joe’s Garden Patch Juice or V8

(2) 14 ½ oz. cans stewed tomatoes

1 bunch celery hearts

1 large sweet brown or red onion

3-4 green onions, whites and greens, chopped with knife

1 long seedless cucumber, unpeeled

Trader Joe’s Mélange à Trois (frozen)
1 lb. multi-colored fresh bell peppers

1  4oz. can diced green chiles

1 tsp. TJ smoked paprika

1/4 C. balsamic vinegar

1/4 C. red wine vinegar

1/4 C. Worcestershire sauce

4-8 dashes hot sauce (optional)

Pour veggie juice into large bowl. Add juice from stewed tomatoes. Chop drained, stewed tomatoes and all veggies (except green onions) in food processor. Stir in vinegars and Worcestershire sauce. Chill and enjoy! Top each serving with a dash of olive oil. To your good health and a happy year!