Summer Gazpacho

• 2-1/2 cups tomato juice
• 3 tablespoons red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh parsley
• 1/8 teaspoon hot pepper sauce or to taste
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon lemon juice
• 1 cup finely chopped tomatoes
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1 small cucumber, peeled, seeded, finely chopped
• Chopped avocado
• Croutons

1. In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

tomato juice, red wine vinegar, worcestershire sauce, olive oil, garlic, parsley, hot pepper, salt, pepper, lemon juice, tomatoes, celery, green pepper, onion, cucumber, avocado, croutons

Taken from www.tasteofhome.com/recipes/summer-gazpacho/ (may not work)