Summer Gazpacho

• 1 cup tomatoes (finely chopped)
• 12 cup green bell pepper (finely chopped)
• 12 cup celery (finely chopped)
• 12 cup cucumber (finely chopped)
• 14 cup onion (finely minced)
• 2 teaspoons parsley (finely chopped)
• 3 garlic cloves (minced)
• 12 teaspoon tarragon
• 2 tablespoons vinegar or 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 12 teaspoon Worcestershire sauce
• 2 cups tomato juice

1. Finely chop tomatoes through parsley.
2. Combine all ingredients in a glass bowl and blend well.
3. Or liquefy in a food processor or blender.
4. Cover tightly and refrigerate at least 4 hours .
5. It's best if left overnight.

tomatoes, green bell pepper, celery, cucumber, onion, parsley, garlic, tarragon, vinegar, olive oil, salt, worcestershire sauce, tomato juice

Taken from www.food.com/recipe/summer-gazpacho-365048 (may not work)