Mason Jar Gazpacho

• 1 1/2 pounds ripe summer Tomatoes, quartered
• 1 stalk Celery, chopped
• 1/2 small Cucumber, seeded and chopped
• 1 medium Shallot, peeled and chopped
• 1 clove Garlic
• 2 cups Tomato juice
• 4 leaves Basil, chiffonade
• 2 tablespoons finely chopped Parsley
• 1/4 cup Balsamic Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Dry White Wine
• 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 Lime

1. Process the tomatoes, and celery separately and put them in a large bowl. Process the cucumber, shallot and garlic together and add to the bowl with the tomatoes and celery.
2. Add the tomato juice and next 4 ingredients. Squeeze the juice from the lime into the bowl.
3. Ladle the mixture into 6 1/2-pint Mason jars. Seal and refrigerate for at least 4 hours or preferably overnight.

summer tomatoes, celery, cucumber, shallot, clove garlic, tomato juice, basil, parsley, balsamic vinegar, olive oil, white wine, salt, pepper, lime

Taken from food52.com/recipes/12803-mason-jar-gazpacho (may not work)