Pico De Gallo Gazpacho

• 3 Large Hanover or Heirloom Tomato
• 2 cups Mixed small tomoates: yellow, cherry etc.
• 3 cloves of garlic
• 1 cup Red onions
• 1 zuccini
• 1 summer squash
• 1 red bell pepper
• 1 Poblano Pepper
• 1 Jalepeno seeds in or out depending on desired level of spice
• 2 Stalks of celery
• 1 large cucumber with the seeds removed
• 1/2 cup Chopped Parsley
• 32 ounces Container of V8 Chilled
• 1/8 cup Good Organic Olive Oil
• 1/8 cup Red Wine Vinegar
• Salt and Pepper to taste

1. Slice and de-seed the big tomatoes. You can use any type or a combination of less cherry tomato and more heirlooms. The cherry tomatoes don't need to be deseeded
2. Food process all ingredients, except the parsley I did this individually/semi-individually. You will never be able to fit it all in the food processor at one. The consistence should not be purred more finely chopped. The Cuisinart cuts down on time, you could also use a blender or chop it with a knife.
3. Place all the ingredients in a large bowl, stirring as you go
4. Once all vegetables are chopped stir in olive oil, and red wine vinegar, season with salt and pepper, stir in chopped parley
5. Chill vegetable mixture and V8 juice (seperately) for at least 4 hours or overnight
6. Serve: scoop 3/4 of a cup to 1 cup of the vegetable mixture into the center of the bowl; pour a half a cup of V8 juice around the perimeter. Garnish with sliced avocado and chopped parsley.

tomato, tomoates, garlic, red onions, zuccini, summer, red bell pepper, pepper, jalepeno seeds, stalks of celery, cucumber, parsley, olive oil, red wine vinegar, salt

Taken from food52.com/recipes/23283-pico-de-gallo-gazpacho (may not work)