Chunky Garden Gazpacho - cooking recipe

Ingredients

1 (46 oz.) can tomato juice
4 c. chopped vine-ripened tomatoes
2 c. chopped yellow onions
2 c. chopped celery
2 Tbsp. chopped garlic
2 c. chopped, assorted green, red and yellow bell peppers
2 c. peeled, seeded and chopped cucumbers
1/4 c. loosely packed, chopped fresh cilantro leaves
2 Tbsp. chopped fresh parsley leaves
1/2 c. chopped scallions (green part only)
2 Tbsp. prepared horseradish
2 Tbsp. Worcestershire sauce
2 tsp. hot sauce
1/4 c. fresh lime juice
2 Tbsp. fresh lemon juice
1 tsp. salt
1/4 tsp. freshly ground black pepper

Preparation

Combine all of the ingredients in a large mixing bowl and stir to mix well. Chill for at least 6 hours before serving. Yield: About 14 servings.