Gazpacho - cooking recipe

Ingredients

1 (No. 10) can tomato juice
2 large cucumbers, cut in small cubes
1 large green or red sweet pepper, chopped fine
2 large firm fresh tomatoes, cut small
1/2 pkg. Lipton onion soup or medium onion, chopped fine
2 tsp. chopped fresh parsley
2 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1/2 c. wine vinegar
1/4 c. white vinegar
1/4 c. sherry wine
3 dashes Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. celery salt
10 turns fresh ground pepper

Preparation

Add onion soup or onion and parsley to juice; stir.
Mix seasonings together; add and stir well.
Mix liquids together; add and stir well.
Add cucumbers, tomatoes and red pepper.
Stir and chill at least 4 hours or best overnight.
Serves 8.
Will keep several days.