Gazpacho

I first went to Spain in 1951 and, on that first visit, I discovered gazpacho, the most delicious cold soup to eat on a hot day. Joy and I also honeymooned in Spain and, while there, we learned how to make gazpacho, and we have been making it for the last 48 years.  
  The Spanish often add gelatin to gazpacho and I prefer it that way. When the gelatin is set, you break the soup up with a fork before serving. We learned this simpler recipe fairly recently and the taste is not that much different from the original. If you are allergic to clams, there is a product made by V8 which is all vegetable. It comes in the same size jars.
   INGREDIENTS
1 64 oz jar of Clamato Tomato Cocktail
1 Red Pepper cored, seeded and diced
1 Yellow Pepper cored, seeded and diced
1 Orange Pepper cored, seede and diced
2 Apples peeled, cored and diced
4 Medium Tomatoes diced
1 English Cucumber peeled and diced
1/4 Canteloupe peeled and diced
1 Large Onion diced
Juice of 3 Lemons
1/2 Tsp Worcestershire Sauce
1/4 Tsp Ground Ginger
1 Tsp Salt
Black Pepper to taste
White Pepper to taste

DIRECTIONS
   You need a jar large enough that the Clamato fills it to no more than three quarters. Add to the bowl the whole jar of Clamato. Add all the ingredients, stirring well as you go. Adjust the taste. Put it in the refrigerator. That's it folks!!