Gazpacho - cooking recipe

Ingredients

1 (10 oz.) can tomato soup (undiluted)
1 1/2 c. tomato juice
1 1/4 c. water
1/2 to 1 c. chopped cucumber
1/2 to 1 c. chopped tomatoes
1/2 c. chopped green pepper
1/2 c. chopped Spanish onion
2 Tbsp. olive oil
1 Tbsp. Italian dressing
1 Tbsp. lemon or lime juice
1 clove garlic, minced
1/4 tsp. salt
2 Tbsp. wine vinegar
1/4 tsp. pepper
1/4 tsp. hot sauce
1/8 tsp. garlic salt
dash of Worcestershire sauce

Preparation

Combine all ingredients in large bowl.
Chill at least 6 hours.
Mix well before serving.
Garnish each serving with cucumber slices.
Yields about 6 servings.
Store remaining Gazpacho in airtight container in refrigerator.