Buttermilk Gazpacho


1/2 c finely chopped onion
3 medium tomatoes, peeled and finely chopped
1 clove garlic, minced
1/2 tsp celery salt
1 cucumber, peeled, seeded and diced
3/4 c finely chopped green pepper
2 c buttermilk
1/2 c tomato juice (not V-8 or vegetable juice)
1 TB vinegar
1 tsp Worcestershire sauce
1/8 tsp cayenne


Combine first 6 ingredients in food processor or blender and pulse until smooth. This is optional, you can just leave as is, just make sure vegetables are finely chopped or diced, and are about the same size.
Add remaining ingredients except croutons, stir or blend to combine then cover and refrigerate overnight.
Serve cold and top with fresh croutons.