Gazpacho(Cold Mexican Soup) - cooking recipe

Ingredients

4 c. tomato juice
1/2 onion, minced
1 small green bell pepper, minced
1/2 large cucumber, peeled and minced
2 canned green chilies, seeds removed and chopped
1 1/2 tsp. Worcestershire sauce
1 garlic bud, minced
3/4 tsp. Lawry's seasoned salt
1 dash of Tabasco sauce
1/4 tsp. freshly ground pepper
1 large tomato, finely diced
2 Tbsp. chopped chives or green onion tops
2 lemons, cut in wedges

Preparation

Put 2 cups of tomato juice and all other ingredients except diced tomato, chives and lemon wedges in the blender.
Blend until well mixed.
Slowly add the remaining 2 cups of tomato juice to the blender.
Pour the mixture into a large bowl and add the chopped tomato.
Garnish with the chopped chives and serve with the lemon wedges.
Makes 8 servings.