When I read Lovina's column and her recipes with homegrown garden vegetables, I always think she'd like this one. It is the only cold soup I like and it is wonderful with grilled burgers. My nephews call this "salsa soup".

Gazpacho

1-3/4 pounds fresh tomatoes

1-1/2 tsp. salt

2 garlic cloves, split

24 oz. V-8 juice (or homemade vegetable juice)

3 ribs celery

1/3 c. red wine vinegar

1 cucumber

1/8 tsp. pepper

1/4 c. green onions, chopped

1 onion, chopped

1 green pepper, chopped

Directions: Rub skillet with garlic (crush later for soup). Lightly sauté onion, green pepper and celery in olive oil (1-2 tablespoons). Chop tomato and cucumber. Mix all ingredients together. Refrigerate at least 8 hours to let flavors blend.

Alternates: 1.) Dried minced garlic instead of fresh - just place in skillet with olive oil and let garlic start to brown, and then add vegetables. 2.) Substitute Spicy V-8 (or add a small amount of chopped jalepeno peppers) gives it a little extra "pep".