Gazpacho - cooking recipe

Ingredients

2 cans (5 1/2 oz. each) tomato juice
1 beef bouillon cube
1 tomato, unpeeled and chopped (about 3/4 c.)
1/4 c. chopped unpared cucumber
2 Tbsp. chopped green pepper
2 Tbsp. chopped onion
2 Tbsp. wine vinegar
1 Tbsp. salad oil
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3 drops red pepper sauce

Preparation

Heat tomato juice to boiling; dissolve bouillon cube in juice. Stir in remaining ingredients.
Chill for several hours.