Gazpacho(Cold Spanish Soup) - cooking recipe

Ingredients

1 (46 oz.) can tomato juice
2 large cucumbers, cubed
2 large firm tomatoes, cut
1 large green pepper
1/2 pkg. Lipton dry onion soup
2 tsp. chopped parsley
2 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1/2 c. wine vinegar
1/4 c. sherry wine
3 dashes Tabasco sauce
1/2 tsp. Accent
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. salt
10 turns pepper

Preparation

Combine onion soup and juice.
Mix seasonings well and add to juice.
Mix all liquids and add. Add vegetables or serve on the side.
Chill soup at least 4 to 8 hours.