Gazpacho - cooking recipe

Ingredients

1 large tomato
1/2 small onion
1/2 cucumber
1/2 green pepper
1 celery stalk
2 tsp. parsley, chopped
2 cloves garlic, minced
2 c. tomato juice
3 Tbsp. red wine vinegar
1/2 c. white wine
2 Tbsp. basil
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. white pepper
1 tsp. Worcestershire sauce
dash of Tabasco sauce

Preparation

Finely chop all vegetables.
(A food processor is ideal for this.)
Combine with all remaining ingredients and refrigerate 24 hours.
Makes about 4 1/2 cups.
Serve this soup chilled with one can of the following assortment of garnishes: finely chopped green onions, chives or croutons.