Dear Sun Spots: On a recent warm and sunny afternoon I went to Guthries on Middle Street in Lewiston. I love their food and atmosphere. On the menu was a cold soup called gazpacho. I have never tried a cold soup but was pleasantly surprised as to how delicious it was. I hate to personally ask for the recipe, so I was hoping you could for me, for I am too shy. Thank you for the help. – No Name, Litchfield.

Answer: A spokesperson from Guthries said that many of their recipes that we all enjoy are made from scratch. They are also secret! We hope you will try this gazpacho recipe instead:

Ingredients: 2 (14.5 ounce) cans diced tomatoes, ½ cup water, 2 tablespoons extra-virgin olive oil, 1 seedless cucumber cut into ¼-inch dice, 1 small yellow bell pepper seeded and cut into ¼-inch dice, 1 small onion cut into ¼-inch dice, 2 medium garlic cloves minced, 1 small jalapeno pepper seeded and minced (optional), 2 tablespoons sherry vinegar, 2 tablespoons chopped fresh parsley, basil or cilantro, salt and freshly ground black pepper.

Method: Process ½ cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

For those who aren’t fans of cold soup, try this recipe for gazpacho slaw:

Ingredients: 5 cups shredded green cabbage, ½ cup chopped cucumber, 1 cup chopped tomato, ½ cup chopped yellow bell pepper, ½ cup chopped green onions, ½ cup chopped celery, ¼ cup tomato-vegetable juice cocktail, ¼ cup red wine vinegar, 1 teaspoon white sugar, 1 tablespoon olive oil, 1 tablespoon salsa, ½ lemon, juiced, salt and pepper to taste.

Method: In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery. In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa and lemon juice. Season with salt and pepper. Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

Dear Sun Spots: On Aug. 9 and 10 the Leeds Fire Department is having its annual yard sale at the Sander-Lou Farm on the North Road in Leeds. You can reach it on Route 219 or Route 106 and follow the signs. The sale is open from 8 a.m. to 3 p.m. both days. Among the articles we have received is a large box of Beanie Babies in perfect condition from someone who used to collect them. The Undercover Mall in Oxford has a large collection, too. – No Name, No Town.

Dear Sun Spots: I love reading your advice and opinions requested from your readers, and I am writing in response to a request made by a reader on July 4, 2008, regarding locating Beanie Babies from No Name, No Town. I have a rather huge collection of Beanie Babies that my 17-year-old daughter has been saving since the age of 3 and now wants to sell to a prospective buyer. We have tried advertising through Uncle Henry’s with no response and tried going to local “collector’s boutiques” to sell them but were not impressed with the offering price by these people. They are all original, with tags and in excellent condition. I know new they go for $9.99 and up. We would like to offer our phone number to the reader who is looking for them if they are still interested. Can buy selected ones, or all. Let’s talk. Make us an offer. Jackie or Kelsey in Auburn. 783-6343. – Jackie, Auburn.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to sunspots@sunjournal.com.

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