Chef Doug's Gazpacho

1 16 oz can of imported Italian roma tomatoes
1 European or English cucumber diced small
1/4 cup of Spanish sweet onions diced small
4 cloves of garlic minced
1/2 cup of red wine vinegar
1/4 cup of Worcestershire
1 tablespoon of hot sauce
1/2 cup of diced celery
2 tablespoons of balsamic
1/4 cup of extra virgin olive oil
salt & pepper to taste

First take your tomatoes from jar or can place into container and pulse until slightly chunky then add garlic wet ingredients and pulse again until incorporated. To finish it add your vegetables and mix together well for a great finish add fresh blue crab meat and toasted foccacia and of course ENJOY!! Serves 4