Gazpacho

6 large tomatoes
2 cups tomato juice
1 medium cucumber, seeded and finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 clove garlic, minced
1/4 cup olive oil
2 Tbsp. vinegar
1-2 tsps Tabasco
1 tsp salt
1/8 tsp pepper
croutons, optional

Plunge tomatoes in boiling water to loosen skins, about 30 seconds. Immediately immerse in cold water. Slip skins off. Core and coarsely chop.

In large bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, Tabasco, salt, and pepper.

Cover and chill.

Top each serving with croutons, if desired.

*This is the perfect food for hot weather! We generally don't even bother with croutons...it's so refreshingly good all by itself.

Veggie Squares

2 tubes crescent rolls
8 ozs. cream cheese, softened
1 cup cottage cheese
3/4 cup mayo
1 packet ranch dressing mix
fresh veggies, chopped

On large cookie sheet, roll out crescent rolls as one flat crust. Press together any gaps. Bake according to directions. Cool.

Mix cottage cheese, cream cheese, mayo, and dressing mix. Spread mixture on crust. Sprinkle with veggies, press lightly into cream cheese mixture. Refrigerate.

Cut into squares and serve.

*I like to use a mixture of colors in the veggies to make it look "pretty"...carrots, cucumbers, radishes, various colors peppers, etc.