Summer Seafood Gazpacho

Starting with zucchini, divide ingredients into four margarita glasses topping off with seafood. Chill full glasses and start sauce in a food processor using lemon juice, seasonings, jalapeno, cilantro, tomato soup, lime juice and tomatoes. Whirl until sauce is smooth. Taste and season with salt and pepper if needed. Chill and just before serving, pour sauce over each margarita glass, garnish with a leafy stalk of celery and lemon wedge. Serve with crackers, Melba toast or baguettes. Careful about how long you let the ingredients sit in the glass before you serve these, they might brown a little. Start off by adding some lemon or lime juice on top of the mixture while it is waiting in the refrigerator.