Chunky Artichoke Gazpacho

Gazpacho: 1 can (32 oz.) crushed tomatoes or 5 large heirloom tomatoes, seeded, peeled and coarsely chopped 2 cups vegetable cocktail juice 1 sweet red pepper, seeded and chunked 1 small cucumber, seeded and chunked 1 small red onion, chunked	2 ribs celery, chunked 2 cloves garlic, peeled 1 serraño chile, seeded and cut up 1/4 cup chopped cilantro 1 lime, juiced 1 tsp. sugar Seasoned salt Lemon pepper
Artichoke Topping: 5 medium to large cooked artichoke hearts, diced OR 8 to 12 baby artichokes, cooked (see cooking directions in adjacent recipes or use canned variety) 1/2 cup diced red onion 1/2 cup diced sweet orange pepper 1 lime, juiced 2 Tbsp. chopped cilantro 1/2 tsp. Kosher salt

  
In blender, blend all gazpacho ingredients until almost smooth. Chill thoroughly. In medium bowl combine all topping ingredients except salt and chill thoroughly. To serve, pour gazpacho into bowls or glasses and top with Artichoke Topping. Sprinkle with salt. Serve cold. Makes 4 to 6 servings.