Easy Gazpacho

I made this for dinner last night, and Nicki asked me to post the recipe. Works great when it's hot like it has been here, because it's nice and cold and doesn't require any cooking in a hot kitchen.

Gazpacho

16 oz canned diced tomatoes
1 cup cucumber, peeled and seeded
1 medium sized bell or sweet Italian pepper
1 large red onion
2 cloves garlic
2/3 cup of olive oil
juice from 1 lemon
1 tablespoon of Worcestershire sauce
2 tablespoons of red wine vinegar
1 teaspoon dried parsley (or 1 Tbsp fresh if available)
1 teaspoon dried oregano (ditto)
salt to taste

Finely chop the onion, garlic, cucumber and pepper (works best if you mince them in a food processor). Combine the finely chopped ingredients in a blender with the tomatoes and the olive oil, lemon juice, Worcestershire, vinegar, herbs and salt. Blend until smooth.

Chill in the refrigerator at least 4 hours before serving. Serve cold with tabasco sauce, if desired.

Raspberry Goat's Cheese Salad

We had this recipe at the home of our friend Charissa and loved it:

"It's the easiest recipe . . .
Mixed salad but make sure it has rocket (rogula)
Roasted pecans
Goat's cheese
Pomegranates
Raspberries (optional)
Raspberry vinegarette"

It may be easy but most delicious for an elegant dinner!