Gazpacho season is almost here!!!

I love Gazpacho and you can't get much fresher or healthier than all the wonderful fresh vegetables in this. You can eat it as a cold refreshing soup on a hot summer day, you can use it as a salsa. As a fresh sauce for mexican food. It works in so many ways. You can leave out veggies you don't like or throw in ones you do. Here is my favorite Smoky Gazpacho recipe, I keep a huge tub of it in my fridge all summer long. It is super easy to make, Enjoy!

Smoky Gazpacho
-4 cups home-grown tomatoes
-1 cucumber (medium large)
-1 ½ cups sweet Vidalia onion
- 1 roasted jalapeno
-1/2 roasted red bell pepper
-1/2 roasted yellow bell pepper
-1 head of roasted garlic
-1/2 cup chopped cilantro
-1/2 lime juice
-1/2 lemon juice
-1 Tblsp EVOO
-1/2 Tblsp balsamic vinegar (or other suitable vinegar)
-cumin, salt, garlic salt and pepper to taste
-texas pete chipotle hot sauce (or other suitable)
-1/2 Tblsp worcesthire sauce
-1 Tblsp honey

Heat oven to 375 degrees, leave garlic together, cut off the top so bulbs are slightly exposed, drizzle with evoo and wrap in tinfoil, cut up bell pepper and jalapeno in large slices place on foil with garlic and roast for about 15-20 minutes, take garlic and flip over bulbs should squeeze right out. Place all vegetable ingredients in a food processor blend until you are happy with the consistency add the rest of the ingredients to taste. Chill for at least an hour, add avocado when serving if wanted.