Crunchy Traditional Gazpacho

   Gazpacho 

2 celery stalks, cut into small dice

I 1/2 whole medium tomatoes, cut into small dice

1 medium cucumber peeled and seeded,cut into small dice

2/3 large red or green bell pepper, cut into small dice

2 garlic cloves, minced

3 scallions  sliced or 1/4 cup yellow onion cut into small dice

1 inch piece of jalapeño pepper, seeded and finely minced

2 TB fresh basil, chopped 

1 1/2 tsp. fresh thyme, chopped 

1 1/2 tsp fresh oregano, chopped

1/4 cup red wine vinegar

1/3 cup olive oil

32 oz of of your favorite bottled tomato or vegetable juice

Salt and pepper to taste

Chop all the vegetables and place in large glass or ceramic serving bowl. Pour in your liquid ingredients and mix with a spoon. Chill at least one hour and serve. If desired pass chilled cooked shrimp,crab, or lobster meat as a garnish or to create main course.  Serves 6-8. 

 One more thing: try adding cooked shrimp, crab meat, lobster or garbanzos to the traditional tomato soup to turn it into a refreshing main course for lunch or dinner.