Gazpacho - cooking recipe

Ingredients

1 (46 oz.) can tomato juice
1/4 c. olive oil
1/4 c. wine vinegar
2 Tbsp. Worcestershire sauce
dash of Tabasco
1 small onion, grated
3 cucumbers, peeled and diced
2 tomatoes, peeled and diced
2 green peppers, chopped
1 tsp. salt (optional)
1/4 tsp. pepper
1 tsp. parsley flakes
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. celery salt
1/2 tsp. garlic salt

Preparation

Combine liquids.
Add spices and stir until well blended.
Add vegetables and stir.
Cover and refrigerate at least 24 hours. Serves 8 to 10.
Serve cold.