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Crispy Vegetable Gazpacho

2 large cucumbers
equal volume of tomatoes, and then a bit more tomato (should be like 3 parts tom., 2 parts cuc.)
½ red onion, some scallions if you have them
1-2 stalks celery
1-2 carrots
1 green pepper
1-3 cloves fresh garlic(to desired punch)
1 parsnip
3-4 radishes
any other fresh vegetables you feel throwing in there
splash of white vinegar
3 Tbs. Olive oil
salt pepper
dash hot sauce
chili powder
a couple shakes of Old Bay
a big handful of either (but not both) FRESH basil, or FRESH cilantro

Add cucumbers into food processor, then tomatoes, then all the other vegetables one at a time. When you have all your veggies in a slurry, add the seasonings, oil, vinegar, and fresh herbs. Then pulse the mixture just enough to integrate the herbs. (You may have to transfer puree into another bowl as processor gets full. If this happens, puree everything, add to large containers, add the herbs, and reprocess in batches.) Chill for at least one hour.

Serve with crostinis or pita, garnish with shaved hard Italian cheese. Drizzle some green basil oil for a nice effect.

(With a little balsamic added, this makes an awesome sauce for grilled fish or chicken)

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