Summer Gazpacho

2 cups, seeded and diced roma tomatoes

1/2 cup diced red pepper

1/2 cup diced yellow pepper

1 cup diced, cucumber

1/2 cup diced, red onion

1/2 cup diced celery

6 cups tomato juice

2 hard boiled eggs

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

1/4 cup balsamic vingegar

1 cup loosley packed herbs, chopped finely

(basil, mint, parsley, cilantro- 1 or any combination)

Juice of 1/2 lemon

2 Tbsp Worcesterhsire Sacue

1 Tsp seal salt

Hot sauce to taste

1. 
   
   Peel the hard boiled eggs and mash with the back of a fork.  Add garlic and salt to eggs, stir together and set aside.
2. 
   
   Combine all other ingredients in a large bowl and stir.
3. 
   
   Add egg and garlic mixture to the bowl and mix well.
4. 
   
   Place in the fridge for at least 2 hours overnight is better.

Serve and enjoy!

Optional: Top with slices of Avocado and fresh herbs.