Gazpacho

Gazpacho

from Half Assed Kitchen

5–6 medium-sized tomatoes, chopped

2 to 3 cups low sodium tomato juice

1/2 red onion, chopped

2 cloves garlic, chopped

1 cucumber, peeled, seeded and chopped

1 red bell pepper, chopped

2 stalks celery, chopped

2 teaspoons red wine vinegar

Fresh herbs like oregano and parsley

Salt, to taste (we used at least a couple teaspoons)

Ground black pepper, to taste

1 teaspoon Old Bay seasoning (if you have it)

Hot sauce, to taste

1/4 cup cilantro, chopped

1 avocado, peeled, sliced

Sour cream (optional)

Put everything from tomatoes to hot sauce in food processor or blender and whirl a few times. If you want your veggies chunkier, just pulsate a few times.

Now you can refrigerate for several hours to let flavors blend, or just serve (like we did).

Garnish with cilantro, avocado and sour cream (we got this idea from The Pioneer Woman cooks).