With lots of extra tomatoes, plus cooked beets in my fridge, I adapted a summer gazpacho recipe that was in the local paper. Note: when I cook, amounts tend to be "approximate" ; >) Directions: Chop and combine ingredients in a high-powered blend or food processor. The recipe says to puree, but I like a little chunkiness. Ingredients: 6 cooked beets 6 tomatoes 1 large sweet bell pepper 1 cucumber 1 tsp. minced garlic 1/3 c. red wine vine salt/pepper to taste jalapeno pepper