Gazpacho

This recipe is from my friend Sue Sherwood. So easy to make a great on a hot summer day.

Ingredients: 

1 28 oz can of tomatoes, peeled and chopped, or 2 fresh tomatoes 

1 green pepper 

3-4 celery sticks

1 onion 

2 tsp parsley chopped 

1 tsp chives chopped 

1 clove garlic 

1 English cucumber 

3 tbs red wine vinegar 

2 tbs olive oil 

1 tsp salt 

¼ tsp pepper 

½ tsp Worchester sauce 

48 oz (6 cups) of tomato or V8 juice 

Directions: 

Chop all ingredients and combine them in a large glass bowl. You can finely chop them if you like a smoother consistency, or use a larger dice to make it more 'chunky'. 

Cover and chill at least 4 hours.  

Keeps 2-3 days in the fridge.