Rich man’s gazpacho Serving Size - 12 Prepared By - Janine & Terry Recipe Rating
			2 CUPS SUMMER RIPE RED TOMATOES IN SMALL DICE 1/2 CUP PEELED ENGLISH CUCUMBER IN SMALL DICE 1/2 CUP MINCED CELERY 1/2 CUP RED BELL PEPPER IN SMALL DICE 1/2 CUP YELLOW BELL PEPPER IN SMALL DICE 1/2 CUP DICED SWEET YELLOW ONION 2 RED JALAPENO PEPPERS, SEEDED AND IN SMALL DICE 1 TABLESPOON CHOPPED GARLIC 2 TABLESPOONS CHOPPED THAI OR REGULAR BASIL 1 TABLESPOON CHOPPED TARRAGON 21/2 CUPS V8 JUICE 2 TABLESPOONS LIME JUICE 1 TABLESPOON LEMON OLIVE OIL 1 TABLESPOON WHITE BALSAMIC OR APPLE CIDER VINEGAR SEA SALT BLUE OR DUNGENESS CRABMEAT, 1/2 TO 1 OUNCE PER SERVING 1/4 CUP CRÈME FRAICHE, SOUR CREAM, OR PLAIN YOGURT OPTIONAL, FOR GARNISH 1/2 CUP GUACAMOLE
			In a large bowl, combine the tomatoes, cucumber, celery, bell peppers, onion, jalapeno, garlic, basil, tarragon, V8 juice, lime juice, lemon olive oil, and vinegar. Add sea salt and adjust seasoning to taste. Allow the gazpacho to chill for at least 1 hour before serving. Recheck seasoning before serving. Top each serving with local crabmeat. The dollop of crème fraiche and guacamole are optional, but make it extra special.