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"Jump Up and Slap Yo' Mama" Gazpacho
Prep/Cooking Time: approx. 40 min.

6-8 ripe tomatoes, coarsely chopped (blanched and peeled, if desired)
4 cups tomato juice (you can use V-8, but be careful when you add salt later)
1 medium purple onion, coarsely chopped
2-3 medium cucumbers, lightly peeled and coarsely chopped
1 bell pepper, seeded and coarsely chopped
3 ribs celery, coarsely chopped
1-2 tbsp. chopped parsley (dry or fresh)
1-2 tbsp dill weed
1-2 tbsp garlic, minced
1/3 C. red wine vinegar
1/4 C. olive oil
2 tbsp lemon juice
2 tsp. sugar
several dashes of Tabasco Sauce
1 tbsp. Worcestershire Sauce (more if you'd like)
Salt and pepper to taste

Combine all ingredients in a large bowl and stir to mix. Ladle into a blender, blend slightly on a lower speed, the intent being to mince and mix more than to "soup-ify". Store in a non-metal container and refrigerate overnight, or at least several hours. Serve with tortilla chips.

Optional:
After blending, add avocado chunks, and/or sauteed garlic shrimp or chicken.

Hallelujah, this stuff is SO good!! I make a full batch and eat it for days, never getting bored with it.

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