Gazpacho - cooking recipe

Ingredients

48 fluid oz. tomato juice
3 tsp. instant beef bouillon (dry)
6 Tbsp. vinegar (balsamic)
3 Tbsp. canola oil
1 1/2 tsp. salt (lite)
4 1/2 tsp. Worcestershire sauce
9 drops hot pepper sauce
2 pieces celery
1 medium cucumber
3 medium garlic cloves, minced
2 medium onions
1 medium pepper (green)
3 medium tomatoes raw)
1/2 c. parsley, chopped

Preparation

Combine the first 7 ingredients in a 4 quart bowl.
I use a food processor to chop all the vegetables.
Do not chop too small. Put all vegetables in liquid and let stand overnight.
It will keep up to a week in the refrigerator and will not get soggy. Great summer dish with fresh veggies.