Gazpacho

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1 jalapeno, peeled, seeded (retain seeds) and minced

2 – 3 large cloves, minced

1 medium sweet onion, minced

2 large ribs celery, chopped

3 large pickling cucumbers, peeled, seeded and chopped

4 large tomatoes seeded and cut into ½ inch dice

6 large green onions thinly sliced

1 large red pepper cut into ½ inch dice

1 -46 oz. can tomato juice, chilled

2/3 cup ketchup

salt and pepper to taste

 

Combine all ingredients in 4 quart bowl. If you like it hotter, add some reserved Jalapeno seeds.

Chill at least 2 hours to let flavors blend. Serve well chilled.

 

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