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Serves 6 to 8 persons

Yes, the graphics and the thought may send a lot of people running to a bucket of ice water, but it's really rather tasty with a neat zip to the flavor. This recipe was developed by my husband who eats hot peppers with every meal including on a sandwich and in his wonderful Southwestern Cream Pie. If you want to, leave out the jalapeno peppers, the gazpacho is just as good without them. For those of you who like a little spice in your life, you're going to love Jalapeno Gazpacho.

Jalapeno Gazpacho 4 medium tomatoes 1 medium white onion 1 clove garlic 1 medium bell pepper 2 jalapeno peppers 1 can beef consommé 4 cups V-8 mild Picante Vegetable Juice 1/2 teaspoon white pepper 1/2 cup chopped fresh parsley (reserve 1/4 cup for garnish) 1 teaspoon cumin 1 teaspoon salt 1 tablespoon olive oil 1 tablespoon lemon juice

1. Skin the tomatoes by placing them in a pan of boiling water for two minutes. Remove the tomatoes from pan, cool under cold tap water, peel, remove seeds and chop.
2. Remove the seeds and membrane from the jalapeno and bell peppers and finely chop. Be careful not to rub your eyes with your hands after handling the jalapenos.
3. Skin the onion and finely chop.
4. Mash the garlic clove and rub it over the inside of a large mixing bowl. Discard the mashed clove. Place in the bowl all the chopped vegetables, 1/4 cup of chopped parsley, seasonings, olive oil, and lemon juice. Stir ingredients together.
5. Mix into the ingredient bowl the vegetable juice and beef consommé. Stir the ingredients together.
6. Place in refrigerator and thoroughly chill. Serve with remaining chopped parsley sprinkled on top of each portion.