Nancy'S Boiled Gazpacho - cooking recipe

Ingredients

3 cups tomato juice
2 beef bouillon cubes
1 large tomato, chopped
1/2 cup chopped cucumber
1/4 cup chopped green bell pepper
6 tablespoons chopped onion
1 tablespoon chopped celery
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco(R)) (optional)

Preparation

Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.