Gazpacho

3 stalks celery, diced
1 seedless hot-house cucumber with skin on, diced
1 zucchini, diced 
3/4 c whole medium red onion, diced
4 cups V-8
2 cloves garlic, minced
1/4 c extra virgin olive oil
1/4 c red wine vinegar
2 TBL sugar
2 TBL hot sauce
1 TBL celery salt
1 TBL garlic salt 
6 cocktail tomatoes, diced
salt and pepper to taste
sour cream and chives for garnish
 
In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion, 2 cups of V8 juice with the garlic, olive oil, red wine vinegar, sugar, hot sauce, celery and garlic salt.
 
Pulse all of ingredients until well blended.  Add the rest of the v8 and pulse to mix.  Add the rest of the vegetables and pulse; season with salt and pepper and adjust hot sauce to taste. 
 
Chill at least one hour.  Serve over chopped vegetables (squash, zucchini, tomatoes, green onions) with a drizzle of sour cream, if you wish.