Garden Fresh Gazpacho

• 5 cups,tomatoes(about 6 medium,seeded opt)
• 1(8-9 oz) green or red bell pepper (seeded, coarsely chopped
• 2 cups, 1 large cucumber coarsely chopped (peeled and seeded Opt)
• 1 cup chicken broth or vegitable stock
• 2 teaspoons (3 cloves) chopped peeled garlic
• 1 teaspoon sea salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup sherry wine vinegar
• 1/4 cup extra vigin olive oil
• 1 cup fresh celery, coarsely chopped
• 1 small bunch (1/4 cup) fresh celantro
• 1 cup red or maui onion (1 small-medium size)
• 2-3 cups bloody mary mix, V-8 or similar tomato based juice to thin to desired consistency
• ** add tobasco, Worcestershire, lemon or other spices to taste

1. In a food processor combine all ingredience (except cucumber, bell pepper, tomatoes and chicken broth), chop to a fine blend. Empty into a 3-4 quart toureen.
2. In a food processor combine all remaining ingredience cucumber, bell pepper, tomatoes and chicken broth, chop to a medium blend. Add to toureen and blend by hand.
3. Cover and refrigerate until cold, about 3 hours.
4. Serve in ice cold bowls, top with sourcream and celantro leaf garnish or float an avacado slice.

green, cucumber, chicken broth, garlic, salt, paprika, cayenne pepper, sherry wine vinegar, extra vigin olive oil, fresh celery, celantro, red, bloody mary

Taken from www.epicurious.com/recipes/member/views/garden-fresh-gazpacho-1278332 (may not work)