Gazpacho - cooking recipe

Ingredients

1 large can tomatoes
1 1/2 c. tomato juice
1 medium cucumber, peeled and diced
1 c. celery, finely chopped
1 c. carrots, finely chopped
1 green pepper, finely chopped
1/4 c. salad oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco or to taste
salt and pepper to taste
1/8 tsp. garlic salt
dash of Worcestershire sauce

Preparation

Combine all ingredients in a large bowl.
Refrigerate, covered, at least 6 to 8 hours.
Serve chilled and garnish each bowl with thinly sliced cucumbers.
Serves 6.