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KUNG FU Jamilla's Vegan Gazpacho

It is the taste of summer! Served cold, or even over a few ice cubes, garnished with a little diced cucumber and fresh cilantro, this spicy dish is - mmmmmm. And it keeps in the refrigerator about a week, getting tastier every day.

This recipe makes 2 gallons when mixed, about 30 servings. It includes a concentrated vegetable base and tomato juice mixer. It tastes best if you mix in the final juices at least 12 hours before it is served; the whole recipe uses 3 cans of salt-free tomato juice.

To make the vegetable concentrate:

Whiz in the blender:
1/2 onion or 1 cup celery and leaves
1/2 green pepper
2 cloves garlic, peeled
1/2 can (23 oz) (first part) salt free tomato juice

Add:
2 teaspoons ground clove
1/2 C chopped fresh cilantro
2 tablespoons jalapeno salsa- extra hot, or 3 seeded chopped fresh jalapenos
6 tablespoons oil (olive preferred)
6-8 tablespoons vinegar
1 teaspoon or less Tobasco
2 shakes cayenne

Peel and chop:
5-6 C chopped tomatoes- about 2 pounds

Dice into a small (1/4") dice:
1 medium cucumber
2 zucchini or other summer squash
Complete the concentrate by adding:
1/2 can tomato juice (second part)

To prepare the final soup:

Mix each 1/2 of the spicy vegetable concentrate with:
1 can (46 oz) salt free tomato juice (third part)
Let chill in the refrigerator at least 12 hours.
Garnish each serving with:
1 tablespoon diced cucumber
1 tablespoon chopped fresh cilantro, basil or Italian parsley