Gazpacho - cooking recipe

Ingredients

2 1/2 c. tomato juice
1 c. peeled, seeded, finely chopped tomatoes
1/2 c. finely chopped celery
1/2 c. finely chopped cucumber
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper

Preparation

Combine all ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.