GAZPACHO

The first time that I had gazpacho was back in the early '70's at Biloxi Yacht Club.  Ed, who was the manager was also a great cook.  He told me one on the secrets to good gazpacho is to start with a good brand name of tomatoes and the same with the tomato juice---I use Hunt's Whole Tomatoes and Campbell's Tomato Juice.  This is great even in the winter when tomatoes can be questionable.

Combined the following in a large bowl.

1 14.5 Can Whole Tomatoes, chop tomatoes and add juice
4 Fresh Tomatoes, peeled and chopped
1 Bunch Green Onions, chopped--white and green parts
2 Medium Cucumbers, peeled and chopped
3 Ribs Celery, chopped
1 Large Can Tomato Juice

ADD TO TASTE
Salt, Pepper, Garlic Powder, and Tabasco---or other hot sauce.  I used Crystal in this that I made.

Best made the day before you are going to serve so flavors can blend.  This will keep for several days.  You can half the recipe but still use the whole can of tomatoes.  A good "soup" to share with friends.