Mexican Cold Soup - cooking recipe

Ingredients

1 large can V-8 juice
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 tsp. Season-All
1 bay leaf
1/4 tsp. garlic powder
1/2 c. chopped celery
1/2 green pepper, diced
4 spring onions, diced
1/2 large or 1 small cucumber
2 tsp. chopped parsley

Preparation

Simmer the first 6 ingredients for 15 minutes.
When cold, add vegetables.
Refrigerate.
Also great with Tabasco sauce and/or leftover crab meat.