Gazpacho

 When we first arrived in California, Carol and I rented a beach house
 in Malibu with our infant son, Peter. We felt like novices in new
 surroundings. After observing us for two weeks, the lady next door
 informed us that we were "beach people," a real compliment from
 Malibuans. Edna McHugh has been our friend for twenty years, and
 we've always marveled at what a skilled and gracious hostess she is.
 Carol and I have spent some incredible evenings at her home, with
 some of the most interesting people in Hollywood. She is a great cook
 and a chocoholic (author of Chocolate Kicks), and also happens to be
 one of the legendary Eddie Cantor's five daughters.

 1   small red onion            1/2 teaspoon oregano
 1   small green pepper         1   pint V-8 juice
 2   cucumbers                  1   pint tomato juice
 2   hard-cooked eggs           3   tablespoons lime juice
 1   garlic clove, crushed      1 1/2 tablespoons wine vinegar
 2   tablespoons salad oil      1 1/2 teaspoons Worcestershire sauce
 1/8 teaspoon black pepper      2   drops Tabasco sauce
 1/2 teaspoon dry mustard

 Mince onion very fine in a wooden bowl. Add green pepper and chop
 fine. Add peeled and coarsely chopped cucumbers.

   Chop hard-cooked eggs in a small bowl and add garlic, oil, pepper,
 mustard and oregano. Mix well and add to chopped vegetables.

   Combine V-8 juice, tomato juice, lime juice, vinegar,
 Worcestershire sauce and Tabasco in a large pitcher.

   Add the rest of the ingredients to pitcher. Mix well and chill
 thoroughly.

 SERVES 4-6.