aem (a.e.mossberg) (08/15/90)
[from Aug. 31st Wine Spectator] Nicoise Gazpacho 2 medium tomatos, peeled and seeded 2 medium zucchini 1 red pepper, seeded 2 shallot, peeled 1 clove garlic 6 cups v-8 juice 1 tbsp chopped fresh tarragon juice of 1 lime 1 tbsp extra virgen olive oil 1/4 cup red wine vinegar 6 sprigs watercress Dice tomatoes, zucchini, and red pepper. Place in large bowl. Finely dice shallots and squeeze in clean towel to remove excess moisture. Add shallots to bowl. Press garlic into bowl. Add salt and freshly ground pepper to taste. Stir in remaining ingredients, (except watercress). Cover and chill 3 hours. When ready to serve, add more salt and pepper if desired, and ladle soup into bowls. Garnish with watercress. Serves 6. [v-8? Must be an authentic recipe :-]