Gazpacho Splendid

• 3 heirloom tomatoes large
• 3 stalks celery
• 4 cucumbers smalls to medium
• 1 fennel bulb small
• 1 jalapeno pepper seeded and chopped
• 5 cloves garlic chopped
• basil cup chopped
• 2 lemons
• 4 teaspoons salt
• 1 cup tomatoes strained, store bought
• 5 cups tomato juice bottled
• 2 tablespoons pepper sauce pick-a-
• 1 tablespoon worcestershire sauce
• 1/2 cup olive oil
• juice
• zest
• ground pepper medium Fresh, about 3 turns of the peppermill, grind
• 1 avocado cubed
• 5 green onions thinly sliced
• 10 basil leaves chiffonnade
• 2 tablespoons olive oil

1. Soup base: Roughly chop the tomatoes, celery, cucumbers, fennel and jalapeno and put them in a large bowl. Add to the vegetables the chopped garlic, basil, lemon juice and salt. Allow to marinate for a few hours or overnight in the refrigerator.
2. Soup broth: combine ingredients in a pitcher.
3. When ready to serve, use a hand held blender to chop up soup base until it is just slightly chunky. Add broth to base and stir. Stir avocado cubes into soup. Top soup with green onion slices and basil. Drizzle olive around on the surface of the soup.

tomatoes, stalks celery, cucumbers smalls, pepper, garlic, basil, lemons, salt, tomatoes, tomato juice, pepper sauce, worcestershire sauce, olive oil, zest, ground pepper, avocado, green onions, basil, olive oil

Taken from www.yummly.com/recipe/Gazpacho-Splendid-1656357 (may not work)