Velvet Turtle Gazpacho
Source: The Los Angeles Times California Cookbook c.1981
1 (46 ounce) can tomato juice
1 medium green pepper, minced
1 small onion, minced
1 cucumber, peeled and minced
2 small cans green chiles, minced
1 tablespoon Worcestershire sauce
1 teaspoon seasoning blend
1/2 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chopped chives
2 drops hot pepper sauce
Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges.
For a smooth gazpacho, blend above mixture in blender until smooth. Serve with additional diced cucumber, green pepper, and croutons on the side.