Gazpacho

• 6 ripe tomatoes; peeled & chopped
• 1 purple onion; finely chopped
• 1 cucumber; peeled, seeded & chopped
• 2 stalks celery; chopped
• 1-2 tbsp fresh chives; chopped
• 1 clove garlic; minced
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 teaspoons sugar
• salt & freshly ground pepper to taste
• 6 or more drops Tabasco sauce to taste
• 1 teaspoon Worcestershire sauce (omit for vegetarian option)
• 4 cups tomato juice

1. Combine all ingredients. Blend slightly to desired consistency. Place in non-metal, non-reactive storage container. Cover tightly and refrigerate overnight to allow flavors to blend.

tomatoes, purple onion, cucumber, stalks celery, chives, garlic, red wine vinegar, olive oil, freshly squeezed lemon juice, sugar, salt, tabasco sauce, worcestershire sauce, tomato juice

Taken from www.epicurious.com/recipes/member/views/gazpacho-50179864 (may not work)