Stu'S Gazpacho

• 1 c. chopped tomato
• 1/2 c. red and green onion
• 1 c. cucumber
• 1 c. red and green pepper
• 1/3 c. Anaheim pepper
• 1 c. celery
• 1/3 c. parsley, chopped
• 2 cloves garlic, minced
• 2 c. tomato juice
• 3 Tbsp. red sherry wine vinegar
• 1/2 c. white wine
• 1/2 Tbsp. cumin
• 2 Tbsp. basil
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1 Tbsp. Worcestershire sauce
• Tabasco sauce to taste

1. Finely chop all vegetables (a food processor is ideal for this).
2. Combine with all remaining ingredients and refrigerate 24 hours (makes 6 cups).
3. Serve this soup chilled in bowls with one of the following garnishes; chives, croutons or nonfat sour cream.

tomato, red and, cucumber, red and, anaheim pepper, celery, parsley, garlic, tomato juice, red sherry wine vinegar, white wine, cumin, basil, lemon juice, salt, white pepper, worcestershire sauce, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379628 (may not work)