SUMMER GAZPACHO

Perfect for a hot summer day, this refreshing dish is part salad, part soup and entirely delicious!  Enjoy the crunchiness of the vegetables along with the coolness of the soup.  If you prefer a creamier soup just add the cheese.  Now is the time to enjoy this Gazpacho when tomatoes are at their peak.

• 2 cans 14.5 oz diced tomatoes
• 6 ounces Bloody Mary Mix with Clam Juice
• 3-4 TB fresh basil
• 2 TB fresh oregano
• 1 TB balsamic vinegar
• 1 can vegetable or chicken broth
• 1 ts lemon juice
• Cilantro to taste
• 1-2 jalapeno peppers
• ½ peeled, seeded and diced English cucumber
• salt/pepper
• tobasco and/or Worcester to taste

Place above in food processor and blend until smooth.  Depending on the size of your food processor you may have to do this in 2 or 3 batches.  Try adding the broth and Bloody Mary Mix in the second batch.  Then mix it all together in a large bowl.

 Meanwhile sauté until soft

• 1 large sweet yellow onion chopped
• 3-4 garlic cloves chopped
• 4-5 stalks chopped celery to sauté

Add to blended mixture in the bowl.

Chill for 4-24 hours

• Chop 1 yellow and 1 orange bell pepper
• Slice 12-18 cherry tomatoes in half
• Peel, core and seed 1 English cucumber       

Add all ingredients together and add to taste

• Olive oil
• Salt and Pepper

 Chill for several hours and let guests garnish with

• Sliced avocado
• Goat cheese
• Cilantro

 Serve with Bread topped with olive pesto and Grilled Sausage