The Recipes:

Gaz Pacho

10 large tomatoes

2 small cucumbers

1 bell pepper

1 jalapeno or banana pepper, cored and seeded

1 small onion

1-2 toes of garlic, peeled and minced

2 avocadoes, diced

6 tbsp extra virgin olive oil

8 tbsp balsamic vinegar salt and pepper to taste celery stalks parsley celery salt

Peel and seed seven of the tomatoes and put these into a food processor. Add to this your garlic and one of the avocadoes. Whirl until this is nearly smooth and pour it into a large pitcher (the pitcher must be non-metallic).

Seed and dice the remaining tomatoes and add those to the pitcher. Finely chop cucumbers, bell pepper, and onion and add those, along with all remaining ingredients, to the pitcher. Whisk and/or shake until everything is well-integrated. Lastly add diced avacodoes to the mixture. Chill this overnight in the fridge.

When it is time to serve, it is traditional to do so in a tall glass, along the lines of an iced tea glass, rather than in a soup bowl. Garnish with a full celery stalk, a sprig of parsley and a shake of celery salt.