Gazpacho - cooking recipe

Ingredients

4 large ripe tomatoes
2 cucumbers
1 large green pepper
12 scallions
2 cloves garlic
1/4 c. red wine vinegar
1/3 c. olive oil
3 c. tomato juice
1 c. beef broth
hot pepper sauce (Tabasco)
Worcestershire sauce
shrimp (if desired)

Preparation

Peel, seed and chop tomatoes into 1/4-inch pieces.
Peel, seed and dice cucumbers likewise.
(The finer the dice the more elegant the results, the time is worth it.
Don't use a food processor.) Chop pepper and scallions very fine.
Dice garlic very fine.
Mash lightly and add to oil and vinegar.
Pour over the vegetables. Add tomato juice and beef broth.
Season with hot pepper sauce and Worcestershire sauce.
Chill overnight to allow flavors to blend. Serve cold.
Boiled, chilled shrimp may be added to serving bowls.