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Judy’s Gazpacho (Courtesy of Judy Kroh, The Harbor View Restaurant Chef)

3 Tbsp. olive oil
¼ onion, diced
½ cup celery, diced
½ cup red or green bell pepper or both, diced
½ cup carrots, shredded
4 cloves garlic, minced
1 quart tomato or V-8 juice
3 fresh tomatoes, diced
2 Tbsp. fresh parsley, minced
½ cup cucumber, peeled and diced
1/3 cup olives, green or kalamata, chopped
½  cup dill pickle juice (secret ingredient)
1/3 cup white balsamic or red wine vinegar
Dash of Tabasco

In a large bowl, combine all ingredients and chill well. Serve with a dollop of sour cream on top. Keeps in refrigerator for at least a week.