Cajun Gazpacho -- Enough for a Crowd!

This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

• Ready In: 1 hr 25 mins
• Serves: 20-25

Ingredients

• 10  cups  ripe tomatoes, peeled and diced
• 3  cups cucumbers, peeled and quartered
• 1⁄2 cup yellow bell pepper, diced
• 1⁄2 cup celery, chopped
• 3  cups tomato juice
• 5  tablespoons olive oil
• 3  tablespoons vinegar
• 3  tablespoons garlic, minced
• 3  tablespoons Tabasco sauce
• 2  tablespoons lemon juice
• 2  tablespoons  creole seasoning (Tony Chachere's)

Directions

1. Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
2. In a large serving bowl, pour the blended mixture and add the remaining ingredients.
3. Stir well and refrigerate for one hour before serving to allow flavors to meld.
4. SERVE COLD.