Gazpacho

2 lb. ripe tomatoes, washed, peeled, and seeded
3 cloves of garlic
4 t. olive oil
1 t. salt
1/2 t. cayenne
2 t. lemon juice
1/4 c. red wine vinegar
2 celery stalks, chopped
1 large red onion, diced
1 peeled, seeded, diced cucumber
1 green pepper, seeded and diced
3 c. tomato juice
1/2 c. parsley
1 c. water
1 c. diced cantaloupe or honeydew melon

Puree tomatoes, garlic, oil, salt, cayenne. Mix in remaining ingredients, except for melon. Chill overnight, serve garnished with melon and more parsley.

Alan has been asking for the last 10 years if I would make him gazpacho. Today was the day!