Gazpacho Soup - cooking recipe

Ingredients

3 cans tomato soup
2 c. golden Italian dressing
dash of Worcestershire sauce
6 splashes hot sauce
cucumbers
squash
celery
tomatoes

Preparation

Mix everything in 2 gallon jar.
Chill in refrigerator 1 hour and serve cold.
Will last 5 to 6 days in refrigerator.
May add veggies at anytime.
Will thicken.