Gazpacho

• 1 (No. 10) can tomato juice
• 2 large cucumbers, cut in small cubes
• 1 large green or red sweet pepper, chopped fine
• 2 large firm fresh tomatoes, cut small
• 1/2 pkg. Lipton onion soup or medium onion, chopped fine
• 2 tsp. chopped fresh parsley
• 2 Tbsp. olive oil
• 1 Tbsp. Worcestershire sauce
• 1/2 c. wine vinegar
• 1/4 c. white vinegar
• 1/4 c. sherry wine
• 3 dashes Tabasco sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. celery salt
• 10 turns fresh ground pepper

1. Add onion soup or onion and parsley to juice; stir.
2. Mix seasonings together; add and stir well.
3. Mix liquids together; add and stir well.
4. Add cucumbers, tomatoes and red pepper.
5. Stir and chill at least 4 hours or best overnight.
6. Serves 8.
7. Will keep several days.

tomato juice, cucumbers, green, tomatoes, onion soup, parsley, olive oil, worcestershire sauce, wine vinegar, white vinegar, sherry wine, tabasco sauce, garlic powder, celery salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171137 (may not work)