Gazpacho - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed tomato soup
water
2 beef bouillon cubes
1/4 c. red wine vinegar
1 Tbsp. salad oil
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. black pepper
2 medium-size tomatoes, diced
1 small green pepper, diced
1 medium cucumber, peeled and diced
1 small onion, diced

Preparation

In a large bowl, pour undiluted tomato soup.
In small saucepan, heat 2 cans of water to boiling.
Remove from heat and stir in bouillon until dissolved.
Gradually add broth to tomato soup, stirring until blended.
Stir in vinegar and remaining ingredients.
Refrigerate at least 2 hours until well chilled.