Very Best Gazpacho - cooking recipe

Ingredients

46 oz. tomato juice
5 beef bouillon cubes
3 medium tomatoes, coarsely chopped
1 c. chopped, unpeeled cucumber
3/4 c. chopped green pepper
1/2 c. chopped scallions
8 Tbsp. red wine vinegar
4 tbsp. oil
1 Tbsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 large clove garlic, crushed
seasoned croutons
fresh lime slices

Preparation

Heat bouillon cubes in the tomato juice until they are dissolved.
Stir in all remaining ingredients except croutons and lime slices.
Chill at least 12 hours.
Turn into serving bowls and garnish each with seasoned croutons and a thin slice of fresh lime. Serves 8 to 10.