Please consult the OU's guidelines for checking fruits and vegetables.


| Not Listed


For more fire add hot-pepper sauce to taste
1 pound (3 medium) potatoes, cut into 3/4-inch cubes

6 tablespoons tomato juice
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup chopped parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil. Gazpacho Vinaigrette (recipe follows)
1 1/4 cups diced (1/2 inch) tomatoes
1 cup diced (1/2 inch) English cucumbers
1/2 cup each green and red bell pepper squares (1/2 inch)
1/2 cup sliced green onions


Cook potatoes in 2 inches boiling water, covered, just until tender, about 15

minutes; drain and cool. Prepare Gazpacho Vinaigrette. Gently toss all

ingredients in large bowl.

Gazpacho Vinaigrette: In bowl combine the tomato juice, olive oil, lemon

juice, hot pepper sauce, pepper, salt parsley and basil and whisk it to