Gazpacho - cooking recipe

Ingredients

2 large tomatoes
1 small onion
1 clove garlic
1 cucumber
1 green pepper
1 can (46 oz.) tomato juice
1 Tbsp. Worcestershire sauce
1/4 c. olive oil
1/4 c. regular or wine vinegar
salt and pepper to taste
parsley

Preparation

Chop vegetables coarsely and add to tomato juice in blender. Pulse to chop finely.
Do in batches.
Chill several hours or overnight.
Serve in bowls with additional chopped vegetables for garnish.