Gazpacho Soup - cooking recipe

Ingredients

3 large, ripe tomatoes, peeled
1 cucumber
1/2 c. olive oil
1/3 c. red wine vinegar
1 (46 oz.) can V-8 juice
dash of Worcestershire sauce
chopped chives
1 medium onion
1 green pepper
dash of Tabasco
salt and pepper to taste
1 clove garlic
croutons

Preparation

Finely chop 1 1/2 tomatoes, 1/2 cucumber, 1/2 onion and 1/2 green pepper and set aside.
Slice remainder of these vegetables and the garlic clove.
Add these sliced vegetables in small batches, mixed with some V-8 juice in the blender.
Process in blender until smooth.
In a large bowl, mix vinegar, oil, salt, pepper , Tabasco, Worcestershire sauce, blended vegetables and remainder of V-8 juice.
Add the chopped vegetables.
Cover and refrigerate for several hours.