Gazpacho - cooking recipe

Ingredients

1 c. 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. fresh parsley, finely chopped
2 cloves garlic, minced or crushed
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 tsp. Worcestershire sauce
dash of Tabasco

Preparation

Finely chop all vegetables (a food processor is ideal for this). Combine with all remaining ingredients and refrigerate 24 hours.