Gazpacho - cooking recipe

Ingredients

2 cucumbers
4 to 6 tomatoes
3 stalks celery
1 small red onion
1 green pepper
3 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. sugar
2 c. tomato juice
1/3 c. water
1/4 c. red cider vinegar

Preparation

Cut all vegetables into bite-size pieces.
Combine all ingredients and refrigerate 3 to 4 hours.
Serve cool.