Cowboy Gazpacho

1 (#10) can diced tomatoes in juice
1 1/2 quarts Cattlemen's Classic Barbecue Sauce
3/4 pound diced celery
3/4 pound diced green bell pepper
3/4 cup lime juice
3/4 cup balsamic vinegar
3/4 cup olive oil
2 tablespoons minced garlic
3 cups cucumber, peeled, seeded and diced 1/4 inch

Puree tomatoes and barbecue sauce in blender until smooth. Add remaining ingredients to puree. Chill until serving time.

Serve with a barbecue meal in the heat of the summer for a cooling contrast. Garnish with sour cream, guacamole or fresh herbs.

Another variation can be made by substituting Cattlemen's Hot & Spicy Barbecue Sauce for Classic and adding 1 1/2 teaspoons freshly chopped cilantro.

24 servings