LEE’S GAZPACHO

1 cup wheat berries
1/4  tsp. salt
1/2 cup brown and wild rice blend, or long grain and wild rice  blend
1/2 cup dried cranberries
1/4 cup thinly sliced green onion
1/4  cup nonfat or regular Italian salad dressing
1 Tbsp. fresh basil of 1 tsp.  dried basil, crumbled
1 Tbsp. honey mustard
1/2 cup coarsely chopped  pistachio nuts

Bring 3 cups water to a boil in med. saucepan. Stir in  wheat berries and salt. Return to boiling, reduce heat, cover and simmer for  1 hr. or until tender. Drain and set aside. Cook rice blend according to  package instructions, omitting butter, margarine and salt. In a medium  bowl combine wheat berries, rice, cranberries, and green onions. In a  bowl stir together dressing, basil, and mustard. Pour over salad; toss.  Cover and chill 4 - 24 hrs. Just before serving, stir in nuts. Makes  4 main-dish or 8 side-dish salads.

 1/2    large onion
 1       small clove garlic
 1/2    large cucumber, peeled and sliced
 1/2    long green chile pepper
2       cups  tomato juice 
1/2    cup white wine vinegar
1/4    cup white wine vinegar
3/4    tablespoon olive oil
1/4    cup dry white wine
1       teaspoon paprika 
1/2    teaspoon salt
1/4    teaspoon black pepper
1/4    teaspoon cumin 
Few dashes hot pepper sauce
Few dashes Worcestershire sauce
Diced avocado, green pepper, copped pimiento, chives, and diced, toasted white bread for garnish 

Coarsely chop the tomatoes, onion, garlic, cucumber and chile pepper.  Place in a large bowl, pour tomato juice over, and let stand 2 hours.

Add the vinegar, oil, wine, paprika, salt, pepper, cumin, hot pepper and Worcestershire sauces.  Whirl in a blender until smooth.  Strain through a sieve and chill several hours*.  Add cold water if too thick. 

Serve in soup cups with additional diced avocado, diced green pepper, chopped pimiento, chopped chives and diced toasted white bread

[* - I don't bother to strain it]